| 000 | 01434nam a2200265 a 4500 | ||
|---|---|---|---|
| 001 | vtls003125011 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226113302.0 | ||
| 008 | 110218s2009 njua b 001 0 eng | ||
| 020 | _a9780470072677 (pbk.) | ||
| 039 | 9 |
_a201103020925 _bwilmina _c201102181350 _dVLOAD _c201010041330 _dpushpa _c201010041328 _dpushpa _y200810151113 _zmalathy |
|
| 082 | 0 | 4 |
_a642.5 _bMAC |
| 100 | 1 |
_aMcVety, Paul J. _911697 |
|
| 245 | 1 | 0 |
_aFundamentals of menu planning / _cby Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware |
| 250 | _a3rd ed. | ||
| 260 |
_aHoboken, N.J. : _bJohn Wiley, _cc2009. |
||
| 300 |
_axiii, 258 p. : _bill. ; _c28 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aPt. 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. | |
| 650 | 0 | _aFood service. | |
| 650 | 0 |
_aMenus. _911694 |
|
| 700 | 1 |
_aWare, Claudette Levesque. _931496 |
|
| 700 | 1 |
_aWare, Bradley J. _q(Bradley John), _d1953- _931497 |
|
| 920 | _aSHT : 642346, 642316, 146080, 148723, 157174 | ||
| 999 |
_c106520 _d106520 |
||