Menu planning for the hospitality industry / Jaksa Kivela.
Publication details: Melbourne : Hospitality Press, 1994.Description: 202 p. : ill. ; 29 cmISBN:- 1862504296
- 642 KIV
Contents:
1. Development of the menu.- 2. Principles of professional menu planning.- 3. Compiling menus.- 4. Relationship of menu planning, facility layout, and design.- 5. Nutrition for menu planning. - 6. Beverages.- 7. Financial planning and analysis.- 8. Menu design.
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 1 |
642 KIV (Browse shelf(Opens below)) | 1 | Available | SCAFS,70006,03,CL | 5000133344 |
1. Development of the menu.- 2. Principles of professional menu planning.- 3. Compiling menus.- 4. Relationship of menu planning, facility layout, and design.- 5. Nutrition for menu planning. - 6. Beverages.- 7. Financial planning and analysis.- 8. Menu design.