Fundamentals of menu planning

By: Contributor(s): Material type: TextTextPublication 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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Book Book PCC CIRCULATION C 632.5 M25f (Browse shelf(Opens below)) Available 3902

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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