Kivela, Jaksa Jack.
Menu planning for the hospitality industry / Jaksa Kivela. - Melbourne : Hospitality Press, 1994. - 202 p. : ill. ; 29 cm.
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.
1862504296
Caterers and catering.
Food service management.
Menus.
642 / KIV
Menu planning for the hospitality industry / Jaksa Kivela. - Melbourne : Hospitality Press, 1994. - 202 p. : ill. ; 29 cm.
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.
1862504296
Caterers and catering.
Food service management.
Menus.
642 / KIV