Foundations of menu planning Daniel Traster, CCC, CCE, CCCP.
Material type: TextPublisher: Boston : Pearson, [2013]Copyright date: �2013Description: xvii, 246 pages : illustrations ; 28 cmISBN:- 9780138025106
- 013802510X
- 642
- TX911.3.M45Â T73 2013
Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
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Books | Botho University Botswana Open Shelves | Faculty of Hospitality & Sustainable Tourism | 642 TRA (Browse shelf(Opens below)) | Available | BU-LIB2ØØ41 | ||
Books | Botho University Botswana Open Shelves | Faculty of Hospitality & Sustainable Tourism | 642 TRA (Browse shelf(Opens below)) | Available | BU-LIB2ØØ42 | ||
Books | Botho University Botswana Open Shelves | Faculty of Hospitality & Sustainable Tourism | 642 TRA (Browse shelf(Opens below)) | Available | BU-LIB2ØØ45 | ||
Books | Botho University Botswana Open Shelves | Faculty of Hospitality & Sustainable Tourism | 642 TRA (Browse shelf(Opens below)) | Available | BU-LIB2ØØ43 |
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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