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Foundations of menu planning Daniel Traster, CCC, CCE, CCCP.

By: Material type: TextTextPublisher: Boston : Pearson, [2013]Copyright date: �2013Description: xvii, 246 pages : illustrations ; 28 cmISBN:
  • 9780138025106
  • 013802510X
Subject(s): Genre/Form: DDC classification:
  • 642
LOC classification:
  • TX911.3.M45 T73 2013
Summary: Foundations of Menu Planning reveals the science of menu construction, covering all its subtleties from pricing psychology to product descriptions. Chapters are organized to show how to create a menu from start to finish-looking at nutrition, style, recipe cost, meal pricing, layout, and menu evaluation. Each chapter showcases sample menus and a wide range of menu styles. A unique chapter on unwritten menus and a capstone chapter on strategy reinforce why this book is considered the most comprehensive on the market.
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Books Books Botho University Botswana Open Shelves Faculty of Hospitality & Sustainable Tourism 642 TRA (Browse shelf(Opens below)) Available BU-LIB2ØØ41
Books Books Botho University Botswana Open Shelves Faculty of Hospitality & Sustainable Tourism 642 TRA (Browse shelf(Opens below)) Available BU-LIB2ØØ42
Books Books Botho University Botswana Open Shelves Faculty of Hospitality & Sustainable Tourism 642 TRA (Browse shelf(Opens below)) Available BU-LIB2ØØ45
Books Books Botho University Botswana Open Shelves Faculty of Hospitality & Sustainable Tourism 642 TRA (Browse shelf(Opens below)) Available BU-LIB2ØØ43
Browsing Botho University Botswana shelves, Shelving location: Open Shelves, Collection: Faculty of Hospitality & Sustainable Tourism Close shelf browser (Hides shelf browser)
641.874 KAT The bar & beverage book 641.874 KAT The bar & beverage book 642 TRA Foundations of menu planning 642 TRA Foundations of menu planning 642 TRA Foundations of menu planning 642 TRA Foundations of menu planning 642.6 COU Food and Beverage Management

Includes bibliographical references and index.

Foundations of Menu Planning reveals the science of menu construction, covering all its subtleties from pricing psychology to product descriptions. Chapters are organized to show how to create a menu from start to finish-looking at nutrition, style, recipe cost, meal pricing, layout, and menu evaluation. Each chapter showcases sample menus and a wide range of menu styles. A unique chapter on unwritten menus and a capstone chapter on strategy reinforce why this book is considered the most comprehensive on the market.

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