Best Bites Recipes
Author: Staff of Seretean Wellness Center
Just released by the OSU Seretean Wellness Center, Best Bites Recipes is a compilation of over 15 years of cooking experience. This hardback book contains a variety of heart healthy recipes without losing any of the flavor. Sprinkled throughout the cookbook are cooking tips and OSU facts. For example, did you know orange and black are OSUs colors because the first athletic teams were called the Tigers after the Princeton Tigers? Did you know that OSU is the home of 47 NCAA championships plus one national championship in women's equestrian?
Heart healthy and flavorful recipes include:
- Black Bean, Corn, and Pepper Salsa
- Mediterranean Chicken with Lemons, Olives and Potatoes
- Marinated Pork Tenderloin
- Spinach Salad with Mandarin Oranges and Poppy Seed Dressing
- Butternut Squash with Apple Cream
- Santa Fe Breakfast Casserole
- Cherry Chocolate Biscotti
- Lemon Orange Spice Cake
Interesting book: Legal Guide to Web and Software Development or IBM DB2 Version 9 New Features
Profitable Menu Planning
Author: John A Drysdal
Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed.
"Must" reading for students as well as industry professionals, this edition includes:
- Software for menu analysis, recipe costing, and selling price
- How to market to your customer
- Utilizing existing equipment to expand and enhance your menu
- How to analyze your menu for maximum profitability
- How to properly price your menu for maximum sales and profit
- Marketing nutrition to today's health-conscious customer
- Laws and regulations governing today's menus
- Menu design and layout
- Actual menus from across the country used as illustrations
- Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus
Booknews
A guide for students, managers, and owners in the food service industry. Considers researching the type of customer and restaurant, financial matters, nutrition, legal aspects, layout and printing, and a range of specialized menus from fast foods to banquets. Also discusses the menu as a management tool. First published in 1994 and here significantly revised in both content and layout. The 3.5<"> disk requires Windows and Excel and contains programs to cost meals. Includes a glossary of foreign words without pronunciation. No bibliography. Annotation c. by Book News, Inc., Portland, Or.
Table of Contents:
| Preface | ||
| About the Software | ||
| 1 | Know Your Customer | 1 |
| 2 | Know Your Restaurant | 27 |
| 3 | Costs | 49 |
| 4 | Pricing the Menu | 79 |
| 5 | Menu Analysis | 101 |
| 6 | Nutrition | 117 |
| 7 | Menu Content | 141 |
| 8 | Writing the Menu | 173 |
| 9 | Menu Layout and Printing | 195 |
| 10 | Quick Service Menus | 235 |
| 11 | Family Style Restaurant Menus | 247 |
| 12 | Theme, Ethnic and Fine Dining Menus | 287 |
| 13 | Banquet/Show Menus | 311 |
| 14 | Buffets | 353 |
| 15 | Cafeteria and Cycle Menus | 367 |
| 16 | The Menu as a Management Tool | 383 |
| App. A | Descriptive Wording for Menus | 391 |
| App. B | Nutritional Labeling Laws | 395 |
| App. C | Foreign Wording for Menus | 403 |
| Index | 407 |
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