Fundamentals of menu planning
McVety, Paul J.
Fundamentals of menu planning - 3rd ed. - New Jersey John Wiley and sons 2009 - ix, 258 p. Includes bibliographical references and index
UNDERSTANDING the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is ultimately the foundation upon which a foodservice operation builds both its reputation and profit. It is important to develop a workable, quality menu if your foodservice opera-tion is to be profitable.
978-0-470-07267-7
Food service
Menus
C 632.5 M25f
Fundamentals of menu planning - 3rd ed. - New Jersey John Wiley and sons 2009 - ix, 258 p. Includes bibliographical references and index
UNDERSTANDING the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is ultimately the foundation upon which a foodservice operation builds both its reputation and profit. It is important to develop a workable, quality menu if your foodservice opera-tion is to be profitable.
978-0-470-07267-7
Food service
Menus
C 632.5 M25f