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Fundamentals of menu planning

By:

McVety, Paul J

Contributor(s):

Ware, Bradley J. ; Ware, Caludette L

Material type: Text

TextPublication details: New Jersey ; John Wiley and sons; 2009Edition: 3rd edDescription: ix, 258 p; Includes bibliographical references and indexISBN:

978-0-470-07267-7

Subject(s):

DDC classification:

C 632.5 M25f

Summary: 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.

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Item type	Current library	Call number	Status	Barcode
Book	PCC CIRCULATION	C 632.5 M25f (Browse shelf(Opens below))	Available	3902

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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.

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