Fundamentals of menu planning
2nd ed.
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Contributions
- Ware, Bradley J. 1953- - Contributor
- Lévesque, Claudette. - Contributor
Publication
2001 - Wiley, New York, New York (State)
Language
English
Word Count
56,250 words, Guess
Page Count
225 pages
Identifiers
- Internet Archivefundamentalsofme0000mcve
- Internet Archivefundamentalsofme0000mcve_x8r5
- ISBN-139780471369479
- ISBN-100471369470
- Goodreads2251389
and 4 more
- LibraryThing6503610
- Library of Congress Control Number2001017547
- Better World Books9780471369479
- Open LibraryOL18156386M
Classifications
- LCCTX911.3.M45 M38 2001
- LCCTX911.3.M45M38 2001
Description
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.
Subjects
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