From time to time, we will preview a new book that has been received in the Nestlé Library. Fundamentals of Menu Planning presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The authors show how research, survey, and sales analysis are key to menu planning and design.
From the book cover: “With this accessible resource, hospitality and culinary students, restaurateurs, and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.”
Fundamentals of Menu Planning can be found on the New Books shelf in the library. To search for similar books, use the library catalog, or visit our New Books web page, where you can sign up for our New Books RSS feed.
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Welcome to the first post for Hospitality Insight. This blog has been created by the staff of the Nestl
