McVety, Paul J. <br/><br/>
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. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780470072677 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service.<br/>Menus.
<br/><br/><label>Dewey Class. No.: </label>642.5  / MAC