skip to content
Fundamentals of menu planning Preview this item
ClosePreview this item
Checking...

Fundamentals of menu planning

Author: Paul J McVety; Bradley J Ware; Claudette Lévesque Ware
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2009.
Edition/Format:   Book : English : 3rd edView all editions and formats
Database:WorldCat
Summary:
"This book presents an 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."--Jacket.
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Paul J McVety; Bradley J Ware; Claudette Lévesque Ware
ISBN: 9780470072677 0470072679
OCLC Number: 137244688
Description: xiii, 258 pages : illustrations ; 28 cm
Contents: 1: Evolution of the menu --
New trends in the foodservice industry --
Market survey --
Nutrition and menu planning --
Foodservice menus --
2: Financial aspects of menu planning --
The yield test --
Standard recipes --
Recipe costing --
3: Writing, designing, and merchandising the menu --
Characteristics of a menu --
Sales history --
Merchandising the menu --
Foodservice equipment analysis.
Responsibility: by Paul J. McVety, Bradley J. Ware & Claudette Lévesque Ware.
More information:

Abstract:

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  Read more...

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

All user tags (6)

View most popular tags as: tag list | tag cloud

Similar Items

Related Subjects:(2)

User lists with this item (3)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


<http://www.worldcat.org/oclc/137244688>
library:oclcnum"137244688"
library:placeOfPublication
library:placeOfPublication
rdf:typeschema:MediaObject
rdf:typeschema:Book
schema:about
schema:about
schema:about
schema:bookEdition"3rd ed."
schema:contributor
schema:contributor
schema:copyrightYear"2009"
schema:creator
schema:datePublished"2009"
schema:description"1: Evolution of the menu -- New trends in the foodservice industry -- Market survey -- Nutrition and menu planning -- Foodservice menus -- 2: Financial aspects of menu planning -- The yield test -- Standard recipes -- Recipe costing -- 3: Writing, designing, and merchandising the menu -- Characteristics of a menu -- Sales history -- Merchandising the menu -- Foodservice equipment analysis."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/14452105>
schema:inLanguage"en"
schema:name"Fundamentals of menu planning"@en
schema:publication
schema:publisher
schema:reviews
rdf:typeschema:Review
schema:itemReviewed<http://www.worldcat.org/oclc/137244688>
schema:reviewBody""This book presents an 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."--Jacket."
schema:workExample
wdrs:describedby

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.