Fundamentals of Menu Planning
Wiley, Jun 2, 2008 - Business & Economics - 272 pages
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 latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Techniques of Healthy Cooking, Professional Edition
Culinary Institute of America
Limited preview - 2007