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Menu Design & Planning

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Foodservice Reference | Foodservice Sanitation | Training
Menu Design | Finance and Cost Control | Marketing
Catering | Facilities Design & Planning | Management

Menu Design : Merchandising and Marketing Menu Design : Merchandising and Marketing

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by Albin G. Seaberg
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Hardcover 4th edition (December 1997)
Here in a single, thoroughly updated volume, is everything you must know to develop a menu that will dramatically enhance a restaurant's image. The Fourth Edition addresses the full spectrum of restaurant establishments and the entire gamut of menu possibilities from the perspective of design.


Profitable Menu Planning Profitable Menu Planning

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by John A. Drysdale
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Hardcover - 384 pages 2nd Bk&Dk edition (August 1997)
For the beginning-level course in menu planning offered in hospitality programs and culinary schools, this book covers menu costing, pricing, layout, design, menu analysis and provides a wealth of information on a variety of menus. The book is an extremely practical guide with numerous exercises that allow students to practice writing menus. A discussion on using computers in menu planning is provided, and an equipment checklist is included.


Fundamentals of Menu Planning Fundamentals of Menu Planning

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by Paul J. McVety, Bradley J. Ware (Contributor)
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Paperback (December 1997)
Readers will discover a profitable menu planning approach in this easy-to-understand menu planning textbook. This book goes far beyond the simple concept of presenting attractive food to customers. It covers a multitude of sophisticated strategies needed to attract today's highly sophisticated, knowledgeable customers.


The International Menu Speller (The Wiley Pocket Foodservice Library) The International Menu Speller (The Wiley Pocket Foodservice Library)

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by Kenneth N. Anderson, Lois E. Anderson (Contributor)
Availability: This title usually ships within 2-3 days.
Paperback - 208 pages (August 1993)
A convenient guide to get the spellings right for a truly professional menu. Contains 10,000 alphabetically arranged names of dishes, ingredients, culinary techniques and nutrition terms, all correctly spelled, accented and divided. Includes names of dishes from numerous cuisines, ingredients, sauces and seasonings.


Euromenu Euromenu

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by Marianne Wachholz, Gretel Weiss
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Paperback Reprint edition (May 1994)
 


May I Take Your Order? : American Menu Design 1920-1960 May I Take Your Order? : American Menu Design 1920-1960

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by Jim Heimann
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Paperback - 132 pages (August 1998)
Brimming with classic restaurant menus from the roaring '20s through the fabulous '50s, MAY I TAKE YOUR ORDER? is the first book to feature this hot new collectible and design resource. Author Jim Heimann showcases 250 original menus from all kinds of restaurants, from roadside diners to theme restaurants to nightclubs. 250 color and 30 b&w images.


A LA Carte : A Tour of Dining History A LA Carte : A Tour of Dining History

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by Lou Greenstein
Availability: On Order; usually ships within 1-2 weeks.
A charming presentation of the author's collection of some 300 menus from hotels and restaurants, political events, trains, ocean liners, planes, and special occasions and holidays--the oldest from the 1870s, the newest from the 1950s. Each menu, shown in color, is captioned with brief description of the restaurant--what it served and its clientele--and commentary on the artwork and design of the menu. Includes a bibliography and resource list for collectors, but unfortunately lacks an index or even a summary listing. Still, a tantalizing feast for food historians, artists and designers, and nostalgia buffs. Distributed to the book trade by Rizzoli. Paper edition (unseen), $24.95. Annotation copyright Book News, Inc. Portland, Or.






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