000			00949nam a2200241Ia 4500
005			20250730165128.0
008			250728s9999 xx 000 0 und d
020			_a978-0-470-07267-7
082			_aC 632.5 M25f
100			_aMcVety, Paul J.
245		0	_aFundamentals of menu planning
250			_a3rd ed.
260			_aNew Jersey
260			_b John Wiley and sons
260			_c2009
300			_aix, 258 p.
300			_bIncludes bibliographical references and index
520			_aUNDERSTANDING 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.
650			_aFood service
650			_aMenus
700			_aWare, Bradley J. ; Ware, Caludette L.
942			_2ddc _cBK
999			_c1103 _d1103