Click on a thumbnail to go to Google Books.
Fundamentals of Menu Planning
No current Talk conversations about this book.
References to this work on external resources.
Wikipedia in English
Amazon.com Product Description (ISBN 0470072679, Paperback)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. 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.
(retrieved from Amazon Thu, 12 Mar 2015 18:25:32 -0400)
"An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues." "Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management."--BOOK JACKET.
RatingAverage: No ratings.
Is this you?
Become a LibraryThing Author.