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: | , , |
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Format: | Book |
Language: | English |
Published: |
Hoboken, New Jersey
John Wiley & Sons
2009
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Edition: | THIRD EDITION |
Subjects: | |
Online Access: | Click Here to View Status and Holdings. |
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LEADER | 00000nam#a2200000#i#4501 | ||
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001 | wils-396176 | ||
005 | 2021217115646 | ||
008 | 240108t20092009NJU ag# ##001 ##eng#D | ||
020 | # | # | |a 9780470072677 |q paperback |
020 | # | # | |a 0470072679 |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 by Paul J. McVety, Bradley J. Ware and Claudette Lâevesque Ware |
250 | # | # | |a THIRD EDITION |
264 | # | 1 | |a Hoboken, New Jersey |b John Wiley & Sons |c 2009 |
264 | # | 4 | |c ©2009 |
300 | # | # | |a xiii, 258 pages |b illustrations (some color) |c 28 cm |
336 | # | # | |a text |2 rdacontent |
337 | # | # | |a unmediated |2 rdamedia |
338 | # | # | |a unmediated |2 rdacarrier |
504 | # | # | |a Includes bibliographical references (pages 243-245) 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 | 0 | # | |a HTF552 |b HM222 |5 HM |
526 | 0 | # | |a Menu Design & Engineering |b Ijazah Sarjana Muda Sains (Kepujian) Pengurusan Perkhidmatan Makanan |5 Fakulti Pengurusan Hotel dan Pelancongan |
526 | 0 | # | |a HTF552 |b HM220 |5 HM |
526 | 0 | # | |a Menu Design & Engineering |b Bachelor of Science (Hons.) Hotel Management |5 Faculty of Hotel Management |
526 | 0 | # | |a HTF552 |b HM242 |5 HM |
526 | 0 | # | |a Menu Design And Engineering |b Bachelor of Science (Hons.) Foodservice Management |5 Faculty of Hotel Management |
546 | # | # | |a Text in english |
650 | # | 0 | |a Food service |
650 | # | 0 | |a Menus |
700 | 1 | # | |a Ware, Bradley J. |d 1953- |e author |q Bradley John |
700 | 1 | # | |a Ware, Claudette Levesque |e author |
856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=396176 |
964 | # | # | |c BOK |d 01 |