| 000 | 02503nam a22003017a 4500 | ||
|---|---|---|---|
| 003 | ZW-GwMSU | ||
| 005 | 20240625100640.0 | ||
| 008 | 240625b |||||||| |||| 00| 0 eng d | ||
| 020 | _a1862504296 : | ||
| 020 | _a9781862504295 | ||
| 040 |
_arda _cMSULIB _bEnglish _erda |
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| 050 | _aTX943 KIV | ||
| 100 | 1 |
_aKivela, Jaska. _eauthor |
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| 245 | 1 | 0 |
_aMenu planning for the hospitality industry. _cJaksa Kivela |
| 260 |
_aMelbourne : _bGlobal Books & Subscription Services _c1994. |
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| 300 |
_axiii, 202 pages : _billustrations ; _c28 cm |
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| 336 |
_2rdacontent _atext |
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| 337 |
_2unmediated _ardamedia _bn |
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| 338 |
_2volume _ardacarrier _bnc |
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| 504 | _aIncludes index. | ||
| 505 | _aDevelopment of the menu: what is a menu; history of menu development. Principles of professional menu planning: menu objectives; applications; the customers; menu marketing strategy; menu item cycle; food trends. Compiling menus: course structure; type of menus; planning guidelines; gastronomic observations; developing sample menus. Relationships of menu planning, facility layout and equipment: models of catering planning; functional tasks; fuctional areas and workplaces; design and space allocation; production quantity and equipment required; new technology and planning; energy efficiency and conservation issues. Nutrition for menu planning: applying nutritional knowledge; nutrient needs and recommended daily intakes; dietary menu planning aids; groups with special dietary needs. Beverages: beverage menu; alcoholic beverage menu; planning principles for wine menus; principles of wine and food compatibility; merchandising. Financial planning and analysis: menu item costing and pricing: menu item costing and pricing; standardised recipe system; menu item pricing methods; assessing popularity and performance; menu engineering; break-even point; elasticity of demand. Menu design: approach to design; format and material; logos, artwork and graphs; typography; colour; dynamics of menu design; communicating via the menu; description and information; printing prices; truth and the law. | ||
| 520 | _aA well-planned menu is critical to the success of any modern foodservice business. This guide to menu planning looks at this subject from four broad perspectives: culinary and gastronomic; financial and cost; design and graphic; and marketing | ||
| 650 | 0 | _aCaterers and catering | |
| 650 | 0 | _aFood service management | |
| 650 | 0 | _aMenu planning | |
| 650 | 0 | _aMenus | |
| 942 |
_2lcc _cB |
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| 999 |
_c76500 _d76500 |
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