Menu Design

4. Auflage 1990
ISBN: 978-0-471-28983-8
Verlag: John Wiley & Sons

Buch, Englisch, 224 Seiten, Format (B × H): 215 mm x 276 mm, Gewicht: 762 g

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.

Autoren/Hrsg.

Seaberg, Albin G.

Inhaltsverzeichnis

Producing a Menu.

Type and Paper for a Better Menu.

Menu Copy.

The Menu Cover.

Menu Strategy.

Menu Demographics.

Menu Economics.

Appetizers and Desserts.

Soups, Salads, Sandwiches, and Side Orders.

Meats and Poultry.

Seafood.

The Multiple-Operation Menu.

Specialty Menus.

Restaurant Variety Equals Menu Variety.

The Breakfast Menu.

The Hospital/Health Care Menu.

The Ethnic Menu.

The Health and Fitness Menu.

Making the Menu Do More.

The Drink List.

The Wine List.

Creative Menus.

Two Decades of Menu Change and Continuity.

The Most Common Menu Mistakes.

Index.

Über Autor(innen)

Albin G. Seaberg is the author of Menu Design: Merchandising and Marketing, 4th Edition, published by Wiley.