Fundamentals of Menu Planning
Fundamentals of Menu Planning

Author: Paul J. McVety

Publisher: John Wiley & Sons

Published: 2008-03-03

Total Pages: 277

ISBN-13: 0470072679

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Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.

The Perfect Meal
The Perfect Meal

Author: Charles Spence

Publisher: John Wiley & Sons

Published: 2014-07-10

Total Pages: 453

ISBN-13: 1118491025

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The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.

The Everything Guide to Starting and Running a Restaurant
The Everything Guide to Starting and Running a Restaurant

Author: Ronald Lee

Publisher: Simon and Schuster

Published: 2011-11-18

Total Pages: 339

ISBN-13: 1440527830

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It takes a lot more than top-notch cooking skills to launch and run a successful eatery. But if you're a hopeful chef or hungry entrepreneur looking to open the next hot spot, you'll find everything you need in this accessible guide! Written by veteran restaurant owner and manager Ronald Lee, this guide offers solid advice on how to: Secure financing and find the perfect site Develop an engaging marketing plan to build and keep a patron base Operate an offbeat site like a food truck or rotating restaurant Create an innovative and diverse menu Hire and manage wait, kitchen, and front-end staff And much, much more! Complete with the latest thinking on industry trends and how to make a realistic and achievable business plan, this practical resource will turn you into a restaurateur before you can say "Bon appetit!"

Culinary Calculations
Culinary Calculations

Author: Terri Jones

Publisher: John Wiley & Sons

Published: 2008-03-10

Total Pages: 263

ISBN-13: 0471748161

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The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.

Design and Layout of Foodservice Facilities
Design and Layout of Foodservice Facilities

Author: John C. Birchfield

Publisher: John Wiley and Sons

Published: 2007-12-04

Total Pages: 368

ISBN-13: 0471699632

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Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.

Food Production Operations
Food Production Operations

Author: CHEF PARVINDER S. BALI

Publisher:

Published: 2021-01-27

Total Pages: 656

ISBN-13: 9780190124793

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Food Production Operations, 3e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery.

Effective Leadership in Adventure Programming, 3E
Effective Leadership in Adventure Programming, 3E

Author: Priest, Simon

Publisher: Human Kinetics

Published: 2018

Total Pages: 448

ISBN-13: 1492547867

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Effective Leadership in Adventure Programming, Third Edition, details the art and science of adventure leadership. This thorough update of the groundbreaking text covers the latest research, issues, and trends in adventure education and provides a new model for building core competencies.

Fundamentals of Planning and Assessment for Libraries
Fundamentals of Planning and Assessment for Libraries

Author: Rachel A. Fleming-May

Publisher: American Library Association

Published: 2021-07-23

Total Pages: 166

ISBN-13: 0838937799

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The concepts of planning and assessment are intrinsically linked—and understanding them is essential for raising the library’s profile and strengthening its position among stakeholders and the community. Even if you're an LIS student or are new to the profession, or if planning or assessment are not your primary areas of responsibility, you still have a role to play in the success of organizational efforts. Fleming-May has more than a decade of experience in planning and assessment initiatives and instruction, and Mays was her institution’s first assessment librarian; their primer draws from theory, research, and their first-hand observations to illuminate such topics as characteristics of bad planning strategy that can help to illustrate a better approach; reasons why using economic models, like ROI, fall short; how to mix the three types of planning; guidelines to ensure that assessment is meaningful and actionable; tips for creating effective surveys; emphasizing users’ needs with a critical assessment framework; data analysis for surveys, interviews, focus groups, and observation; four questions to ask about audience level before you develop a report; a sample 3-year assessment plan that can be customized; and seven steps for developing a culture of ongoing assessment.

Design and Equipment for Restaurants and Foodservice
Design and Equipment for Restaurants and Foodservice

Author: Chris Thomas

Publisher: John Wiley & Sons

Published: 2013-09-23

Total Pages: 530

ISBN-13: 1118297741

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This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.