McVety, Paul J. <br/><br/>
Fundamentals of menu planning  

 - 3rd ed. 
 - New Jersey    John Wiley and sons  2009 
 - ix, 258 p.  Includes bibliographical references and index 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>978-0-470-07267-7 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service<br/>Menus
<br/><br/><label>Dewey Class. No.: </label>C 632.5 M25f