Fundamentals of Menu Planning
By: and and
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- Synopsis
- 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.
- Copyright:
- 2009
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 272 Pages
- ISBN-13:
- 9780470190326
- Related ISBNs:
- 9780470072677
- Publisher:
- Wiley
- Date of Addition:
- 05/11/18
- Copyrighted By:
- N/A
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
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