Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
By: McVety, Paul J
.
Contributor(s): Ware, Claudette Levesque | Ware, Bradley J. (Bradley John).
Publisher: Hoboken, N.J. : John Wiley, c2009Edition: 3rd ed.Description: xiii, 258 p. : ill. ; 28 cm.ISBN: 9780470072677 (pbk.).Subject(s): Food service | MenusDDC classification: 642.5 | Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode | Course reserves |
|---|---|---|---|---|---|---|---|---|
| Reserve Collection | Taylor's Library-TU | 642.5 MAC 2009 (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000106519 | ||
| Main Collection | Taylor's Library-TU | 642.5 MAC (Browse shelf) | 1 | Available | SHTEx,70002,03,CL|SCAFS,70003,03,RM | 5000099868 | ||
| Main Collection | Taylor's Library-TU | 642.5 MAC 2009 (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000024576 | ||
| Main Collection | Taylor's Library-TU | 642.5 MAC (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000035485 | ||
| Main Collection | Taylor's Library-TU | 642.5 MAC (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000039200 |
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.