McVety, Paul J.
Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware - 3rd ed. - Hoboken, N.J. : John Wiley, c2009. - xiii, 258 p. : ill. ; 28 cm.
Includes bibliographical references and index.
Pt. 1. Evolution of the menu - ch. 1. New trends in the foodservice industry - ch. 2. Market survey - ch. 3. Nutrition and menu planning - ch. 4. Foodservice menu -- pt. 2. Financial aspects of menu planning - ch. 5. The yield test - ch. 6. Standard recipes - ch. 7. Recipe costing -- pt. 3. Writing, designin, and merchandising the menu - ch. 8. Characteristics of a menu - ch. 9. Sales history - ch. 10. Merchandising the menu - ch. 11. Foodservice equipment analysis.
9780470072677 (pbk.)
Food service.
Menus.
642.5 / MAC
Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware - 3rd ed. - Hoboken, N.J. : John Wiley, c2009. - xiii, 258 p. : ill. ; 28 cm.
Includes bibliographical references and index.
Pt. 1. Evolution of the menu - ch. 1. New trends in the foodservice industry - ch. 2. Market survey - ch. 3. Nutrition and menu planning - ch. 4. Foodservice menu -- pt. 2. Financial aspects of menu planning - ch. 5. The yield test - ch. 6. Standard recipes - ch. 7. Recipe costing -- pt. 3. Writing, designin, and merchandising the menu - ch. 8. Characteristics of a menu - ch. 9. Sales history - ch. 10. Merchandising the menu - ch. 11. Foodservice equipment analysis.
9780470072677 (pbk.)
Food service.
Menus.
642.5 / MAC