Preface -- Institutional, industrial, and commercial menus -- Market survey -- Nutrition and menu planning -- Foodservice menus -- The yield test -- Standard recipes -- Recipe costing -- Characteristics of a menu -- Sales history -- Merchandising the menu -- Foodservice equipment analysis -- Appendix A: descriptive copy exercise -- Appendix B: descriptive terms for menus -- Appendix C: words frequently misspelled on students' menus -- Appendix D: culinary terms -- Appendix E: measurements -- Appendix F: a practical guide to the nutrition labeling laws for the restaurant industry -- Appendix G: National Restaurant Association's accuracy in menus -- Appendix H: menu marketing characteristics -- Appendix I: menu-making principles.