Drysdale, John A. <br/><br/>
Profitable menu planning / 
John A. Drysdale, Jennifer Adams Aldrich 
 - 3rd ed. 
 - Upper Saddle River, N.J. :  Prentice Hall,  c2002. 
 - xxiv, 418 p. :  ill. ;  29 cm. +  1 CD-ROM (4 3/4 in.) 
<br/><br/>1. Know your customer - 2. Know your restaurant - 3. Costs - 4. Pricing the menu - 5. Menu analysis - 6. Nutrition - 7. Menu content - 8. Writing the menu - 9. Menu layout and printing - 10. Quick service menu - 11. Family style restaurant menus - 12. Theme, ethnic and fine dining menus - 13. Banquet/show menus - 14. Buffets - 15. Cafeteria and cycle menus - 16. The menu as a management tool. 
<br/><br/><br/>System requirements: IBM PC compatible system; Excel for Windows. 
<br/><br/><label>ISBN: </label>0130891649 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Menus.
<br/><br/><label>Dewey Class. No.: </label>642.5  / DRY