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Fundamentals of menu planning

Author: Paul J McVety; Bradley J Ware; Claudette Lévesque Ware
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2009.
Edition/Format:   Print book : English : 3rd edView all editions and formats
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.
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Genre/Form: Menus
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.
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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  Read more...

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