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RELATED CATEGORIES:     BUSINESS  MANAGEMENT  HOSPITALITY     Fundamentals of Menu Planning, 2nd Edition Paul J. McVety; Bradley J. Ware; Claudette Lévesque A comprehensive and up-to-date guide to all key aspects of menu planning An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues.   Add To Cart    Purchase  Extensively revised to address today’s foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes: *Institutional, industrial, and commercial menus *Nutrition and menu planning *Standard recipes, menu styles, and menu characteristics *Recipe costing and menu merchandising <