{"title":"Claudette Lévesque Ware","description":"\u003cp\u003e\u003cstrong\u003eClaudette Lévesque Ware\u003c\/strong\u003e offers insightful texts primarily focused on practical education and reference, with an emphasis on culinary arts and menu planning. Her work combines clear guidance with a thoughtful approach to the principles behind effective planning and organisation in food service.\u003c\/p\u003e\n\n\u003cp\u003eReaders can expect well-structured material that supports both students and professionals in the hospitality and education sectors. Her writing is essential for those seeking a deeper understanding of menu design fundamentals and the operational aspects of food management.\u003c\/p\u003e","products":[{"product_id":"fundamentals-of-menu-planning-by-claudette-levesque-ware-9780470072677","title":"Fundamentals of Menu Planning","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003ci\u003eUnderstanding the fundamentals of menu planning\u003c\/i\u003e is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eFundamentals of Menu Planning, Third Edition\u003c\/i\u003e presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts.\u003c\/p\u003e\n\n\u003cp\u003ePart I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning.\u003c\/p\u003e\n\n\u003cp\u003ePart II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardised recipes, and recipe costing.\u003c\/p\u003e\n\n\u003cp\u003ePart III covers writing, designing, and merchandising the menu.\u003c\/p\u003e\n\n\u003cp\u003eWith this accessible resource, hospitality management students, culinary students, restaurateurs, and other foodservice professionals will gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47470697414892,"sku":"9780470072677","price":252.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780470072677-fundamentals-of-menu-planning.jpg?v=1775224068"}],"url":"https:\/\/bookhero.co.nz\/collections\/claudette-levesque-ware.oembed","provider":"Book Hero","version":"1.0","type":"link"}