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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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:
Online Access:Click Here to View Status and Holdings.
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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. 
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526 0 # |a Menu Design & Engineering  |b Ijazah Sarjana Muda Sains (Kepujian) Pengurusan Perkhidmatan Makanan  |5 Fakulti Pengurusan Hotel dan Pelancongan 
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526 0 # |a Menu Design & Engineering  |b Bachelor of Science (Hons.) Hotel Management  |5 Faculty of Hotel Management 
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526 0 # |a Menu Design And Engineering  |b Bachelor of Science (Hons.) Foodservice Management  |5 Faculty of Hotel Management 
546 # # |a Text in english 
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700 1 # |a Ware, Claudette Levesque  |e author 
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