TY  - BOOK
AU  - McVety,Paul J.
AU  - Ware,Claudette Levesque
AU  - Ware,Bradley J.
TI  - Fundamentals of menu planning
SN  - 9780470072677 (pbk.)
U1  - 642.5 
PY  - 2009///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Food service
KW  - Menus
N1  - 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
ER  -