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ISBN-10 0135005914ISBN-13 9780135005910
ISBN-10 0-13-119680-4ISBN-13 978-0-13-119680-3
Author(s): John A. Drysdale; Jennifer Adams Galipeau
Publisher: Prentice Hall
Copyright year: © 2008 Pages: 384

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of all aspects of menu planning—from customer demographics to kitchen capabilities, to cost cards and menu analysis. Early chapters are devoted to a variety of broad topics (costs, pricing, nutrition, etc.), while later chapters focus on menu planning for specific types of restaurants (quick service, fine dining, family style, cafeteria, and more). Hands-on in approach, it features real menus from across the country and includes interactive software so readers can practice costing, mark-ups and menu engineering. This edition includes more on marketing, new case studies and updated menus that reflect industry trends.

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