TY  - BOOK
AU  - McVety, Paul J.
AU  - Ware, Bradley J. ; Ware, Caludette L.
TI  - Fundamentals of menu planning 
SN  - 978-0-470-07267-7
U1  - C 632.5 M25f 
CY  - New Jersey 
KW  - Food service
KW  - Menus
N2  - 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
ER  -