Chapter 1: New Trends in the Foodservice Industry.

Chapter 2: Market Survey.

Chapter 3: Nutrition and Menu Planning.

Chapter 4: Foodservice Menus.

Part 2: Financial Aspects of Menu Planning

Chapter 5: The Yield Test.

Chapter 6: Standard Recipes.

Chapter 7: Recipe Costing.

Part 3: Writing, Designing, and Merchandising the Menu

Chapter 8: Characteristics of a Menu.

Chapter 9: Sales History.

Chapter 10: Merchandising the Menu.

Chapter 11: Foodservice Equipment Analysis.

Appendix A: Descriptive Copy Exercise.

Appendix B: Descriptive Terms for Menus.

Appendix C: Words Frequently Misspelled on Students' menus.

Appendix D: Culinary Terms.

Appendix E: Measurements.

Appendix F: A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry.

Appendix G: National Restaurant Association's Accuracy in Menus.

Appendix H: Menu Marketing Characteristics.

Appendix I: Menu-Making Principles.

Bibliography.

Glossary.

Index.