Traster, Daniel. <br/><br/>
Foundations of menu planning 
Daniel Traster, CCC, CCE, CCCP. 
 - xvii, 246 pages :  illustrations ;  28 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780138025106 013802510X 
<br/><br/><label>LCCN: </label>2012038110 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Menus.<br/>Food service--Planning.<br/>Services alimentaires--Planification.<br/>Food service--Planning<br/>Menus
<br/><br/><label>Index Terms--Genre/Form: </label><br/>menus.<br/>Menus<br/>Menus.<br/>Menus.
<br/><br/><label>LC Class. No.: </label>TX911.3.M45  / T73 2013 
<br/><br/><label>Dewey Class. No.: </label>642