Fundamentals of Menu Planning

Fundamentals of Menu Planning

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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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Bibliographic Details
Main Authors: McVety, Paul J. (Author), Ware, Bradley J. 1953- Bradley John (Author), Ware, Claudette Levesque (Author)
Format: Book
Language:English
Published: Hoboken, New Jersey John Wiley & Sons 2009
Edition:THIRD EDITION
Subjects:
Food service
Menus
Online Access:Click Here to View Status and Holdings.
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Description
Summary: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.
Physical Description:xiii, 258 pages illustrations (some color) 28 cm
Bibliography:Includes bibliographical references (pages 243-245) and index
ISBN:9780470072677
0470072679

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