Menu Design: Merchandising and MarketingJohn Wiley & Sons, 16 ene 1991 - 224 páginas 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. |
Índice
Chapter | 11 |
The Menu Cover | 18 |
Menu Demographics | 38 |
Menu Economics | 50 |
Appetizers and Desserts | 59 |
Soups Salads Sandwiches and Side Orders | 65 |
Meats and Poultry | 74 |
Chapter 11 | 89 |
The Ethnic Menu | 124 |
The Health and Fitness Menu | 155 |
Making the Menu Do More | 159 |
The Drink List | 169 |
The Wine List | 178 |
Creative Menus | 184 |
Two Decades of Menu Change and Continuity | 197 |
The Most Common Menu Mistakes | 207 |
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Términos y frases comunes
appetizers bacon baked beans beef beer beverage Blanc boneless bread breakfast Broiled Burger butter Cabernet Sauvignon Cajun Cake Chardonnay cheddar cheese chef Chicken chicken breast chili Chocolate choice chopped Clam Cocktail Coffee cole slaw color cooked Crab crisp cuisine deep-fried dessert dinner dishes dressing drink duck eggs entrées favorite FIGURE Filet Mignon fish flavor French Fries fresh fruit garlic green grilled herbs ice cream Italian juice Lamb lemon lettuce Lobster marinated meat menu Mexican Monterey Jack cheese mushrooms onions Oysters pancakes panel pasta peppers percent pineapple pizza pork potatoes Reproduced by permission restaurant Ribs rice Roast Salad Salmon sandwich sauce sausage sautéed scallions Scallops seafood seasoned served Shrimp Sirloin Sirloin Steak sliced Smoked soup sour cream Specialties spicy spinach Steak stuffed style sweet tenderloin Toast tomato topped tortilla Tuna turkey vanilla ice veal vegetables whipped cream white wine wine list