Table of contents for Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware, & Claudette Levesque.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

Contents
Chapter 1: New Trends in the Foodservice Industry
Chapter 2: Market Survey
Chapter 3: Nutrition and Menu Planning
Chapter 4: Foodservice Menus
Chapter 5: The Yield Test
Chapter 6: Standard Recipes
Chapter 7: Recipe Costing
Chapter 8: Characteristics of a Menu
Chapter 9: Sales History
Chapter 10: Merchandising the Menu
Chapter 11: Foodservice Equipment Analysis
Appendix A: Descriptive Copy Exercise
Appendix B: Descriptive Terms for Menus
Appendix C: Words Frequently Misspelled on Students? 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
	 Bibliography
	 Glossary
	 Index

Library of Congress Subject Headings for this publication:

Menus.
Food service.