ISBN: 9798270187736 - menu development: a chef's blueprint for creative and profitable menus (caibok) (12 resultados)

Condición: New.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Taschenbuch. Condición: Neu. Neuware - A well-designed menu is one of the most powerful tools a restaurant has - it drives revenue, controls costs, and defines the brand. Menu Development for Restaurants is a professional reference guide created by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, restaurateurs, and foodservice managers who want to design menus that are both profitable and operationally efficient.This is not a recipe book. It is a structured manual that teaches how to create menus that align with concept, customer expectations, kitchen capacity, and financial goals. The content blends culinary creativity with business strategy, providing practical steps for menu planning, engineering, pricing, and adaptation across service models.By completing this book, readers will learn to: - Analyze target markets and define a clear menu strategy- Build menu categories and item mixes that support kitchen flow and profitability- Apply menu engineering techniques to increase high-margin sales- Price items based on cost control, perceived value, and market standards- Update and adapt menus for seasonality, trends, and customer feedbackThis book is part of the CAIBOK Black Belt Series and contributes to the CAIBOK Black Belt Chef Certification, emphasizing that strong culinary leadership includes the ability to design menus that perform both on the plate and on the balance sheet.Essential for chefs advancing into leadership roles, restaurant managers, and culinary consultants seeking to improve profitability and guest satisfaction through strategic menu design.…

Paperback. Condición: New.

Paperback. Condición: new. Paperback. A well-designed menu is one of the most powerful tools a restaurant has - it drives revenue, controls costs, and defines the brand. Menu Development for Restaurants is a professional reference guide created by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, restaurateurs, and foodservice managers who want to design menus that are both profitable and operationally efficient.This is not a recipe book. It is a structured manual that teaches how to create menus that align with concept, customer expectations, kitchen capacity, and financial goals. The content blends culinary creativity with business strategy, providing practical steps for menu planning, engineering, pricing, and adaptation across service models.By completing this book, readers will learn to: Analyze target markets and define a clear menu strategyBuild menu categories and item mixes that support kitchen flow and profitabilityApply menu engineering techniques to increase high-margin salesPrice items based on cost control, perceived value, and market standardsUpdate and adapt menus for seasonality, trends, and customer feedbackThis book is part of the CAIBOK Black Belt Series and contributes to the CAIBOK Black Belt Chef Certification, emphasizing that strong culinary leadership includes the ability to design menus that perform both on the plate and on the balance sheet.Essential for chefs advancing into leadership roles, restaurant managers, and culinary consultants seeking to improve profitability and guest satisfaction through strategic menu design. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. Print on Demand.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condición: new. Paperback. A well-designed menu is one of the most powerful tools a restaurant has - it drives revenue, controls costs, and defines the brand. Menu Development for Restaurants is a professional reference guide created by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, restaurateurs, and foodservice managers who want to design menus that are both profitable and operationally efficient.This is not a recipe book. It is a structured manual that teaches how to create menus that align with concept, customer expectations, kitchen capacity, and financial goals. The content blends culinary creativity with business strategy, providing practical steps for menu planning, engineering, pricing, and adaptation across service models.By completing this book, readers will learn to: Analyze target markets and define a clear menu strategyBuild menu categories and item mixes that support kitchen flow and profitabilityApply menu engineering techniques to increase high-margin salesPrice items based on cost control, perceived value, and market standardsUpdate and adapt menus for seasonality, trends, and customer feedbackThis book is part of the CAIBOK Black Belt Series and contributes to the CAIBOK Black Belt Chef Certification, emphasizing that strong culinary leadership includes the ability to design menus that perform both on the plate and on the balance sheet.Essential for chefs advancing into leadership roles, restaurant managers, and culinary consultants seeking to improve profitability and guest satisfaction through strategic menu design. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…