Publisher's Synopsis
The Handbook For Menu Planning by Dana King Gatchell is a comprehensive guide for anyone involved in the food service industry. The book is designed to help professionals create menus that are both appealing to customers and profitable for the business. It covers a wide range of topics, including menu design, recipe development, and cost control. The book begins with an overview of menu planning and the different types of menus that can be created. It then moves on to discuss the importance of understanding customer preferences and how to use that knowledge to create menus that will be well-received. The author provides tips for developing recipes that are both delicious and cost-effective, as well as advice on how to manage food costs and reduce waste.In addition to practical tips and advice, the Handbook For Menu Planning also includes a variety of tools and resources that can be used to streamline the menu planning process. These include sample menus, recipe templates, and cost analysis worksheets. The book also includes case studies and real-world examples of successful menu planning strategies.Overall, the Handbook For Menu Planning is an essential resource for anyone involved in the food service industry. Whether you are a chef, restaurant owner, or food service manager, this book will provide you with the knowledge and tools you need to create menus that are both profitable and appealing to customers.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
