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. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the...
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| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New Jersey
John Wiley & Sons
2009
|
| Edition: | THIRD EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 020 | # | # | |a 0471369470 |q paperback |
| 020 | # | # | |a 9780470072677 |q paperback |
| 040 | # | # | |a DLC |b eng |d UiTM |e rda |
| 090 | 0 | 0 | |a TX911.3.M45 |b M38 2009 |
| 100 | 1 | # | |a McVety, Paul J. |e author |
| 245 | 1 | 0 | |a Fundamentals of Menu Planning |c Paul J. McVety, Bradley J. Ware and Claudette Levesque |
| 250 | # | # | |a THIRD EDITION |
| 264 | # | 1 | |a New Jersey |b John Wiley & Sons |c 2009 |
| 264 | # | 4 | |c ©2009 |
| 300 | # | # | |a ix, 225 pages |b illustrations |c 28 cm. |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. |
| 526 | 8 | # | |a HTC540 |b HM225 |5 HM |
| 526 | # | # | |a Hospitality Procurement |b Degree in Culinary Arts Management |5 Hotel & Tourism Management |
| 650 | # | 0 | |a Food service |
| 650 | # | 0 | |a Menus |
| 700 | 1 | # | |a Ware, Bradley J. |e author |
| 700 | 1 | # | |a Levesque, Claudette |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=260918 |
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Fundamentals of Menu Planning