Guides: Hospitality: Menu Planning

Library Magazines

Australian Gourmet Traveller

Australian Gourmet Traveller Online What is gourmet Traveller? Gourmet Traveller is Australia's premiere food, travel and lifestyle magazine, which brings the latest news and trends to life through compelling story-telling, enticing recipes and world-class photography.
Australian Gourmet Traveller Print What is Gourmet Traveller? Gourmet Traveller is Australia's premiere food, travel and lifestyle magazine, which brings the latest news and trends to life through compelling story-telling, enticing recipes and world-class photography.
Hospitality Magazine Hospitality industry news and features, updated daily.

Menu Planning Nestle site, covering a range of menu planning topics.
Nutrition Australia Nutrition Australia site, containing information on menu planning, swapping ingredients and healthy recipes.
Restaurant Menu Design One of the most important parts of a restaurant's business is its menu. The design is a reflection of the restaurant itself, and is one of the main factors in luring new customers to try your restaurant. Careful consideration should be paid to the menu descriptions, layouts, and colors.
Tips for Writing Your Restaurant Menu A restaurant menu is more than just a list of food with prices. It represents your restaurant concept. An effective menu can bring in new customers and keep them coming back.

Food for healthy people, healthy planet fact sheet This fact sheet is from the Doctors for the Environment Australia (DEA) website. Doctors for the Environment Australia is a national voluntary organisation of medical doctors and students. Good health is inextricably linked to healthy, stable environments. Our mission is ‘to promote health through care of the environment’.
Menu Planning & Writing A procedure about how to write a good menu. This procedure was done by Hospitality Consulting & Services Melbourne.

Cookery for the Hospitality Industry by G. Dodgshun Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools.
Publication Date: 2011
Food and Beverage Service by John Cousins Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text.
Publication Date: 2014
Foundations of Menu Planning by Daniel Traster Foundations of Menu Planning reveals the science of menu construction, covering all its subtleties from pricing psychology to product descriptions. Chapters are organized to show how to create a menu from start to finish-looking at nutrition, style, recipe cost, meal pricing, layout, and menu evaluation. Each chapter showcases sample menus and a wide range of menu styles. A unique chapter on unwritten menus and a capstone chapter on strategy reinforce why this book is considered the most comprehensive on the market.
Publication Date: 2013
Principles of Food & Beverage Management by NRA This text focuses on principles of food and beverage management topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.
Publication Date: 2012