Fundamentals of menu planning
by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware, and Claudette Levesque
- 7 Want to read
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.
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Previews available in: English
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Fundamentals of Menu Planning
March 7, 2008, Wiley
Paperback
in English
- 3 edition
0470072679 9780470072677
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Fundamentals of Menu Planning
2008, John Wiley & Sons, Ltd.
Electronic resource
in English
0470190329 9780470190326
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Fundamentals of Menu Planning, 2nd Edition
February 2, 2001, Wiley
in English
0471369470 9780471369479
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Book Details
Edition Notes
Includes bibliographical references (p. 221-222) and index.
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- Created October 11, 2008
- 11 revisions
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| December 19, 2023 | Edited by ImportBot | import existing book |
| January 15, 2023 | Edited by ImportBot | import existing book |
| December 9, 2022 | Edited by ImportBot | import existing book |
| October 18, 2022 | Edited by ImportBot | import existing book |
| October 11, 2008 | Created by ImportBot | Imported from Oregon Libraries MARC record |