Normal view MARC view ISBD view

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), 1953-.
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
Contents:
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.
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 | 642.5 MAC (Browse shelf) 1 Available SCAFS,70003,03,RM 5000106519

Menu Design and Development

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 | 642.5 MAC (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 1000811235
Main Collection Taylor's Library-TU
642.5 MAC (Browse shelf) 1 Available SCAFS,70003,03,RM 1000811214

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.