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Profitable menu planning

Author: John A Drysdale; Jennifer Adams Aldrich
Publisher: Upper Saddle River, N.J. : Prentice Hall, ©2002.
Edition/Format:   Book : English : 3rd edView all editions and formats
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Additional Physical Format: Online version:
Drysdale, John A.
Profitable menu planning.
Upper Saddle River, N.J. : Prentice Hall, c2002
(OCoLC)761931806
Document Type: Book
All Authors / Contributors: John A Drysdale; Jennifer Adams Aldrich
ISBN: 0130891649 9780130891648
OCLC Number: 47289342
Notes: Includes index.
Description: xxiv, 418 p. : ill. ; 29 cm. + 1 CD-ROM (4 3/4 in.)
Details: System requirements: IBM PC compatible system; Excel for Windows.
Contents: 1. Know Your Customer --
2. Know Your Restaurant --
3. Costs --
4. Pricing the Menu --
5. Menu Analysis --
6. Nutrition --
7. Menu Content --
8. Writing the Menu --
9. Menu Layout and Printing --
10. Quick Service Menus --
11. Family Style Restaurant Menus --
12. Theme, Ethnic and Fine Dining Menus --
13. Banquet/Show Menus --
14. Buffets --
15. Cafeteria and Cycle Menus --
16. The Menu as a Management Tool --
App. A. Descriptive Wording for Menus --
App. B. Nutritional Labeling Laws --
App. C. Foreign Wording for Menus.
Responsibility: John A. Drysdale, Jennifer Adams Aldrich.

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