Fundamentals of Menu Planning
PiFundamentals of Menu Planning, Third Edition/i 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.
OUT OF STOCK
€46.95
| Title | Fundamentals of Menu Planning |
|---|---|
| ISBN | 0442264925 |
| ISBN 10 | 0442264925 |
| ISBN 13 | 9780442264925 |
| Date published | 1989 |
| MRSP | 46.95 |
| Pages | 232 |
| Author | Paul Mcvety |
| Binding | Paperback |
| Language | en |
| Publisher | John Wiley & Sons, Incorporated |
| Tags | FOOD SERVICE MENUS |
Login
Showing 0 of 0 reviews
No reviews found. Share your insights with others.