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.

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

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.

New to the Edition

New! A chapter on marketing–has been added to this edition.

·           Covers basic marketing practices for restaurants and explains how the menu is a basic part of the restaurant’s marketing program.

·           Shows the relationship between menus, restaurants and marketing.

New! Case studies–have been added to several chapters.

·           Provides real world illustrations of material presented in the chapter.

New! Updated menus and demographics–appear in this edition.

·           Includes new examples and trends impacting profitable menu planning today.

·           Offers a variety of examples from quick service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus.

Hallmark Features

Covers all aspects of menu planning–such as who the customer is, how to market the menu to them, available kitchen equipment, recipe costs and more.

·           Discusses market segmentation, demographics, and food preferences of the customer, as well as the capabilities of the staff and equipment to produce the menu.

Examines menu profitability–such as how to create cost cards, determine menu selling price (markups), and conduct menu analysis. Accompanying interactive software provides both examples and hands-on exercises for determining/analyzing profitability.

Includes chapters on writing and printing the menu–see Chapters 8 and 9.

·           Considers nutrition, menu content, descriptive terminology, “truth in menu,” and menu layout and printing.

·           Covers the laws and regulations governing today's menus.

Features many types of menus–from quick service to fine dining–and everything in between.

·           Provides examples of many different menus from across the country.

Includes accompanying interactive software–that supports chapters in the text.

·           Provides both examples and hands-on exercises for determining/analyzing profitability.

·           Includes activities such as creating a cost card, pricing the menu, analyzing the menu, and questions for each chapter.

New to the Edition

New! A chapter on marketing–has been added to this edition.

·           Covers basic marketing practices for restaurants and explains how the menu is a basic part of the restaurant’s marketing program.

·           Shows the relationship between menus, restaurants and marketing.

New! Case studies–have been added to several chapters.

·           Provides real world illustrations of material presented in the chapter.

New! Updated menus and demographics–appear in this edition.

·           Includes new examples and trends impacting profitable menu planning today.

·           Offers a variety of examples from quick service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus.

Table of Contents

1.      Know Your Customer

2.      Know Your Restaurant

3.      Costs

4.      Pricing the Menu

5.      Menu Analysis

6.      Nutrition

7.      Menu Content

8.      Truth in Menu

9.      Menu Layout and Printing

10.  Menus, Restaurants and Marketing

11.  Quick Service Menus

12.  Family Style Restaurant Menus

13.  Theme-Ethnic and Fine Dining Menus

14.  Banquet/Show Menus

15.  Buffets

16.  Cafeteria and Cycle Menus

17.  The Menu as a Management Tool

Appendix A: Descriptive Wording for Menus

Appendix B: Nutritional Labeling Laws

Appendix C: Foreign Wording for Menus

Index

Menu Planning (Culinary Arts)

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 determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

• Profitable Menu Planning, 3/E
  Drysdale & Galipeau
  © 2002 | Prentice Hall | Cloth Bound with Disk; 448 pages | Instock
  ISBN-10: 0130891649 | ISBN-13: 9780130891648
  Brief Description
  

View a Sample Chapter PDF:

• Menu Planning Software- Lifeware for Profitable Menu Planning
  Lifeware TEK
  © 2008 | Prentice Hall | CD-ROM Only | Estimated Availability: 12/03/2007
  ISBN-10: 0131599321 | ISBN-13: 9780131599321
  
  
  

Give your students a choice! PearsonChoices products are designed to give your students more value and flexibility by letting them choose from a variety of text and media formats to best match their learning style and their budget.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, see the Packages tab.

CourseSmart Textbooks Online is an exciting new choice for students looking to save money. As an alternative to purchasing the print textbook, students can subscribe to the same content online and save up to 50% off the suggested list price of the print text. With a CourseSmart etextbook, students can search the text, make notes online, print out reading assignments that incorporate lecture notes, and bookmark important passages for later review. For more information, or to subscribe to the CourseSmart eTextbook, visit www.coursesmart.com.

 

• Profitable Menu Planning, CourseSmart eTextbook, 4/E
  Drysdale & Galipeau
  © 2008 | Prentice Hall | Electronic Book; 384 pages | Instock
  ISBN-10: 0135005914 | ISBN-13: 9780135005910
  URL: http://www.coursesmart.com
  Brief Description | Buy from myPearsonStore
  

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.

• Package ISBN-10: 0135059992 | ISBN-13: 9780135059999
  ©2008 | Instock | Suggested retail price: $111.60 | Buy from myPearsonStore
  This package contains:
• Profitable Menu Planning, 4/E
  Drysdale & Galipeau | ©2008 | Prentice Hall | Cloth; 384 pages
  
• NRAEF ManageFirst: Nutrition, 1/E
  NRA National Restaurant Association | ©2007 | Prentice Hall | Paper; 240 pages
  

• Package ISBN-10: 0138127352 | ISBN-13: 9780138127350
  ©2008 | Back Order | Suggested retail price: $111.60 | Buy from myPearsonStore
  This package contains:
• Profitable Menu Planning, 4/E
  Drysdale & Galipeau | ©2008 | Prentice Hall | Cloth; 384 pages
  
• NRAEF ManageFirst: Menu Marketing and Management, 1/E
  NRA National Restaurant Association | ©2007 | Prentice Hall | Paper; 176 pages