Fundamentals of Menu Planning
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Book Overview
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete...
Format:Paperback
Language:English
ISBN:0470072679
ISBN13:9780470072677
Release Date:March 2008
Publisher:Wiley
Length:272 Pages
Weight:1.46 lbs.
Dimensions:0.6" x 8.5" x 10.9"
Related Subjects
Agricultural Sciences Business Business & Finance Business & Investing Cooking Cooking Education & Reference Food Science Health, Fitness & Dieting Health, Fitness & Dieting Home Repair Hospitality, Travel & Tourism How-to & Home Improvements Industries & Professions Professional Professional Cooking Reference Tablesetting TextbooksCustomer Reviews
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