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Profitable menu planning

Author: John A Drysdale; Jennifer Adams Aldrich
Publisher: Upper Saddle River, N.J. : Prentice Hall, ©2002.
Edition/Format:   eBook : Document : English : 3rd edView all editions and formats
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Additional Physical Format: Print version:
Drysdale, John A.
Profitable menu planning.
Upper Saddle River, N.J. : Prentice Hall, ©2002
(DLC) 2001036556
(OCoLC)47289342
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: John A Drysdale; Jennifer Adams Aldrich
OCLC Number: 894614086
Notes: Includes index.
Reproduction Notes: Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2011. MiAaHDL
Description: 1 online resource (xxiv, 418 pages) : illustrations
Details: Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Contents: 1. Know Your Customer --
2. Know Your Restaurant --
3. Costs --
4. Pricing the Menu --
5. Menu Analysis --
6. Nutrition --
7. Menu Content --
8. Writing the Menu --
9. Menu Layout and Printing --
10. Quick Service Menus --
11. Family Style Restaurant Menus --
12. Theme, Ethnic and Fine Dining Menus --
13. Banquet/Show Menus --
14. Buffets --
15. Cafeteria and Cycle Menus --
16. The Menu as a Management Tool --
App. A. Descriptive Wording for Menus --
App. B. Nutritional Labeling Laws --
App. C. Foreign Wording for Menus.
Responsibility: John A. Drysdale, Jennifer Adams Aldrich.

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