A well-planned menu is critical to the success of any modern foodservice business. The menu governs the purchasing, production, service, staffing, training, financing, and marketing aspects of a foodservice operation. This book is aimed specifically to meet the needs of students and professionals working in the Australian hospitality industry. Menu planning is looked at from four broad perspectives: culinary and gastronomic; financial and cost; design and graphic; and marketing. Each of these perspectives is given its proper emphasis, so that all aspects of menu design are dealt with in a balanced and integrated way, not in isolation.