Fundamentals of Menu Planning
Chapter One
NEW TRENDS IN THE FOODSERVICE INDUSTRY
Planning a profitable menu requires an extensive knowledge of food trends. This
chapter explores each of the menu categories: appetizers, soups, salads, sandwiches,
entrees, pastas and pizzas, accompaniments, desserts, and beverages, as well as current
offerings in these classifications. The menu selections and their presentation are
from some of the finest dining establishments in the United States.
Objectives
To introduce the student to current trends in the foodservice
industry
To delineate the various menu classifications and their offerings
To provide the student with a collection of current industry
menu items and their descriptive copy
Foodservice Trends
Throughout the foodservice industry, chefs are utilizing indigenous ingredients
from local farmers and purveyors. As early as the 1960s, Alice Waters,
owner of Chez Panisse(r) in Berkeley, California, emphasized the importance
of seasonality and the fre ... read full excerpt from Fundamentals of Menu Planning ebook
