Menu planning for the hospitality industry / Jaksa Kivela.
By: Kivela, Jaksa Jack
.
Publisher: Melbourne : Hospitality Press, 1994Description: 202 p. : ill. ; 29 cm.ISBN: 1862504296.Subject(s): Caterers and catering | Food service management | MenusDDC classification: 642
Contents:
1. Development of the menu.- 2. Principles of professional menu planning.- 3. Compiling menus.- 4. Relationship of menu planning, facility layout, and design.- 5. Nutrition for menu planning. - 6. Beverages.- 7. Financial planning and analysis.- 8. Menu design.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 1 |
642 KIV (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000165856 | |
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 1 |
642 KIV (Browse shelf) | 1 | Available | SCAFS,70006,03,CL | 5000133344 | |
| Main Collection | Taylor's Library-TU | 642 KIV (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 1000802834 |
1. Development of the menu.- 2. Principles of professional menu planning.- 3. Compiling menus.- 4. Relationship of menu planning, facility layout, and design.- 5. Nutrition for menu planning. - 6. Beverages.- 7. Financial planning and analysis.- 8. Menu design.