Table of Contents

• 1. Factors that Define a Menu
• 2. Nutrition and Menu Planning
• 3. Menu Styles and Headings I–Traditional Basics 
• 4. Menu Styles and Headings II–Beyond the Basics 
• 5. Beverage Menus 
• 6. Standardized Recipes and Recipe Costing 
• 7. Menu Pricing 
• 8. Menu Copy 
• 9. Unwritten Menus 
• 10. Layout of the Written Menu 
• 11. Evaluation: Menu Engineering 
• 12. How the Menu Directs Business 

About the Author

Daniel Traster CCP, is a freelance writer, culinary consultant, and author of three books: Welcome to Culinary School: A Culinary Student Survival Guide (2010, 2016), Foundations of Cost Control (2013), and Foundations of Menu Planning (2013), all published by Pearson Education. Former Dean of Culinary Arts and Hospitality Management at Stratford University and former Academic Director for the Art Institute of Washington, Traster had eight years of experience in formal culinary arts education before pursuing culinary education consulting. Prior to his time in education, Chef Traster worked at the Four Seasons Hotel in Philadelphia, and at Provence Restaurant, Occasions Caterers, and American University all in Washington, DC. Traster has a BA in English and Theater from Yale University, an AOS in Culinary Arts from the Culinary Institute of America, and an MS in Adult Learning and Human Resource Development from Virginia Tech.