Menu Planning, Design, and Evaluation, Second Ed.Purchasing Menu Planning, Design, and Evaluation: Managing for Appeal and ProfitSECOND EDITION Jack Ninemeier and David Hayes 81/2" x 11", copyright 2008, 363 pages ISBN 978-0-8211-1315-8 L.C. 2008925058 About the Book This text covers everything a foodservice manager or menu planner needs to know to develop a successful menu--from analyzing the competition to looking at how the menu affects the design and layout of the facility (and vice versa) to menu pricing, design, and evaluation. This book is about the principles used to help assure that the menu is the very best it can be. Successful restaurants and well-merchandised menus go hand in hand, and as the authors consistently emphasize to their own students in foodservice management--"It all starts with the menu!" This second edition has been updated throughout not only to reflect changes in the industry--including new sections on "Menus in the News"--but also to provide readers with additional information and learning tools. The chapter "Technol-ogy and Menu Design" has been completely rewritten to overview all menu technology applications. Each chapter now contains new learning tools: chapter objectives, "Menu Information on the Web" related to the chapter content, discussion questions, and specific menu-study questions. The authors have included numerous actual menus to illustrate key points throughout the text. A case study is included at the end of each chapter to provide a real-life example of how a restaurant might apply the information presented in the chapter. In addition, the glossary of terms related to menu planning are defined as they arise in the text, and has been increased by about 150 new terms in this new edition. This text is unique in several ways. First, all of the information presented is practical. Students and professionals working in the hospitality industry will appreciate the comprehensive information presented in every chapter. Also, the text focuses on the consumers of food and beverage products and services (the guests in a hotel or restaurant, employees of a business or industry, patients in a hospital, or students in a school), and on what these guests need. While operational issues are important, what the consumer does--and does not--want becomes a parameter within which operating concerns must be addressed. About the Authors Jack D. Ninemeier is a professor in The School of Hospitality Business at Michigan State University. He received his Ph.D. from the University of Wisconsin, Madison. David K. Hayes has over twenty-five years' experience in hospitality management and education and is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan. Instructor's Guide A CD-Rom with PowerPoint presentations and test banks for each chapter will be sent to adopting instructors. The PowerPoint presentations include all the key points that will be discussed during class lectures, and are designed to provide step-by-step coverage of each. These materials may be shown by computer or copied onto transparencies for overhead projection. The test banks for each chapter offer many multiple-choice, true-or-false, and fill-in-the blank questions. New to this edition are the vocabulary quizzes. Instructors will appreciate too the new outlines for each chapter that highlight key points. Contents Part I: MENU PLANNING BASICS 1. It All Starts with the Menu.Describes the importance and impact of the menu on all phases of the food and beverage operation. 2. Marketing Aspects of Menu Planning and Design.(/b> Shows how the menu represents the foodservice operation to its guests. Stresses the importance of defining the market and analyzing the competition. 3. The Menu and Facility Layout, Equipment, and Design. Describes the different workstations and how their design impacts workflow. Shows how the menu influences new facility design and how existing facilities affect menu changes. Part II: PRODUCT AND PRICING CONCERNS 4. Standard Recipes and Purchase Specifications Deliver the Menu. Discusses the tools needed to serve menu items of consis-tent quality and quantity. Shows sample standards recipes, describes recipe evaluation, and demonstrates costing and the mechanics of purchase specifications. 5. Menu-Pricing Tactics. Shows how selling prices impact the financial success of the operations, and stresses the importance of using objective pricing systems. Describes the several mark-up methods and break-even analysis. Part III: MENU WRITING AND DESIGN 6. Principles and Procedures of Menu Writing. Discusses the menu-planning priorities: a focus on the guests, product quality, operating resources, and financial goals. Describes the menu-planning steps. Looks at banquet menus and wine lists. 7. Menu Design Procedures. Describes both traditional and nontraditional menus. Looks at cover design, how to place menu items on the page, and the "mechanics" of menu design. Part IV: OTHER MENU CONCERNS 8. Technology and Menu Planning and Design. Looks at how technology affects menu development, which includes analyzing information to determine what should be served, how much it should cost, how often to serve it, and its price. Describes how computers can be used in menu design. Discusses hardware and software. 9. Menu Evaluation Strategies. Reviews two models for quantitative menu evaluation: menu engineering and menu goal value analysis. Stresses that menus must always be evaluated to address guests' changing wants and needs. Glossary Index Retail Price: $60.00 |
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