Profitable menu planning / John A. Drysdale, Jennifer Adams Aldrich
By: Drysdale, John A.
Contributor(s): Aldrich, Jennifer Adams.
Publisher: Upper Saddle River, N.J. : Prentice Hall, c2002Edition: 3rd ed.Description: xxiv, 418 p. : ill. ; 29 cm. + 1 CD-ROM (4 3/4 in.).ISBN: 0130891649 (hbk.).Subject(s): MenusDDC classification: 642.5Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Accompanying Material (Media Resource) | Taylor's Library-TU | 642.5 DRY (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 1000808233 | ||
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 3 |
642.5 DRY (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000034107 | |
Accompanying Material (Media Resource) | Taylor's Library-TU | 642.5 DRY (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 1000801948 | ||
Graduate Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 5, BayNo 1 |
642.5 DRY (Browse shelf) | 1 | Available | SHTEx,60001,03,RM | 5000042720 |
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.
System requirements: IBM PC compatible system; Excel for Windows.