Menu Planning
Menu Planning by Hector Moura, published by Larsen and Keller Education on May 29, 2018, offers a thorough exploration of the essential aspects of menu planning within the rapidly growing hotel and restaurant industry. This edition, comprising 297 pages and written in English, delves into the intricacies of creating effective food and beverage menus, including the distinctions between à-la-carte and buffet options. The book emphasizes the importance of understanding cuisine, ingredient requirements, and cost calculations in the menu planning process.
Readers will find comprehensive insights that serve as a valuable resource for anyone interested in the hospitality, travel, and tourism sectors. The content is designed to provide detailed information on the art of menu planning, making it suitable for both newcomers and those seeking to enhance their knowledge in this vocational field. The book’s focus on practical applications and industry standards ensures that it meets the needs of individuals pursuing careers in business and economics related to hospitality.
Official synopsis Publisher
There has been an immense rise in the hotel and restaurant industry which has added to the significance of menu planning. There are separate menus for beverages and food. The food menus can be further divided into à-la-carte menus and buffet menus. The art of menu planning requires a good understanding of the cuisine being offered, the required ingredients and cost calculation. This book provides comprehensive insights into the field of menu planning. It is an appropriate guide for those seeking detailed information in this area.
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