Fundamentals of menu planning

New trends in the foodservice industry

Market survey

Nutrition and menu planning

Foodservice menus

The yield test

Standard recipes

Recipe costing

Characteristics of a menu

Sales history

Merchandising the menu

Foodservice equipment analysis

Appendix A: Descriptive copy exercise

Appendix B: Descriptive terms for menus

Appendix C: Words frequently misspelled on student's menus

Appendix D: Culinary terms

Appendix E: Measurements

Appendix F: A practical guide to the nutrition labeling laws for the restaurant industry

Appendix G: National restaurant association's accuracy in menus

Appendix H: Menu marketing characteristics

Appendix I: Menu-making principles.