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Fundamentals of menu planning

저자: Paul J McVety; Bradley J Ware; Claudette Lévesque Ware
출판사: Hoboken, N.J. : John Wiley & Sons, ©2009.
판/형식:   인쇄본 : 영어 : 3rd ed모든 판과 형식 보기
요약:
"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.
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장르/형태: Menus
자료 유형: 인터넷 자료
문서 유형 도서, 인터넷 자원
모든 저자 / 참여자: Paul J McVety; Bradley J Ware; Claudette Lévesque Ware
ISBN: 9780470072677 0470072679
OCLC 번호: 137244688
설명: xiii, 258 pages : illustrations ; 28 cm
내용: 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.
책임: by Paul J. McVety, Bradley J. Ware & Claudette Lévesque Ware.
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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  더 읽기…

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