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Menu Ideas: In Delighting Your Customers and Increasing Your Restaurant Revenue Yield

Menu Ideas: In Delighting Your Customers and Increasing Your Restaurant Revenue Yield

          
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About the Book

MENU PLANNING IDEAS AND STRATEGIES TO PUT YOU ON THE ROAD TO SUCCESS Menu counts! Menu is not merely a list of foods. The heart of any food services set up.It dictates the simplicity or complexity of the actions behind food preparation and service.Menu planning is the most important step of any restaurant and catering business. Food service professionals and menu planners face a daunting task when designing a menu. Taking the likes and wants of the diners, including their nutritional and health needs to create a nourishing, appealing, and well accepted dishes. Keeping in mind too, the staffing skill, equipment capacity, availability of ingredients, and restaurant lay-out prove menu planning is a formidable job. Much more, for profit making establishments, menu planning takes to have a unique selling proposition to position itself for a different restaurant branding. Where do you begin? This book gathers all the possible ways and strategies to include in putting up or reinventing your menu. May you use it for planning menus for children in schools or special diets in rest homes you will find ideas that will suit to your needs. The ideas and tactics aim to help you to recreate more snapshots and perspectives basing on your goals and current means. Whether planning for institutional feeding or for commercial profitability, you will never run out of idea backing-up from the notes and guides from the three volumes of this book. A dynamic guide and an invaluable tool to help you in delighting your diners and increasing your restaurant revenue yield.
About the Author: Janine Palermo Siggaoat has settled herself as an educator and researcher in food, nutrition and hospitality management. She is a board placer in state examination of Nutritionist-Dietitian in the Philippines in 1991. Also, a licensed teacher majoring in physical sciences. She has been with research agencies as food product specialist and in different prestigious schools and universities in Manila as a professor and administrator. Her passion to cook and create splendid satisfying meals motivates her to follow her keen interest in food and cooking. She is always on the lookout for exciting, trend setting, unusual, and extraordinary recipes. With 23 years' experience in teaching, research and food-industry practice, her passion to learn further and share her craft, she is now into book writing. She also devotes time into private consulting. Find out more about Janine by her Facebook account at Tabula Rasa Consulting Corporation or at her email at trcc4613@gmail.com or janine.siggaoat@yahoo.com.ph


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Product Details
  • ISBN-13: 9786219508001
  • Publisher: Janine Palermo Siggaoat
  • Publisher Imprint: Janine Palermo Siggaoat
  • Height: 254 mm
  • No of Pages: 162
  • Series Title: Menu Ideas
  • Sub Title: In Delighting Your Customers and Increasing Your Restaurant Revenue Yield
  • Width: 178 mm
  • ISBN-10: 6219508009
  • Publisher Date: 18 Sep 2014
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Spine Width: 11 mm
  • Weight: 290 gr


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