Fundamentals of menu planning
by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware, and Claudette Levesque
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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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Fundamentals of Menu Planning
2008, John Wiley & Sons, Ltd.
Electronic resource
in English
0470190329 9780470190326
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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, 2nd Edition
February 2, 2001, Wiley
in English
0471369470 9780471369479
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Book Details
Edition Notes
Bibliography: p. 229.
Includes index.
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History
- Created April 1, 2008
- 7 revisions
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| December 4, 2022 | Edited by ImportBot | import existing book |
| October 17, 2022 | Edited by ImportBot | import existing book |
| November 8, 2020 | Edited by MARC Bot | import existing book |
| July 31, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |