by
McVety, Paul J.
Call Number
642.5 MCV
Publication Date
2009
Summary
"This book presents an overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. 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."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007021310-d.html
Table of contents only http://www.loc.gov/catdir/toc/ecip0719/2007021310.html
Table of contents only http://www.loc.gov/catdir/toc/ecip0719/2007021310.html
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0.2265
by
Winesett, Jeffrey.
Call Number
005.2762 22
Publication Date
2010
Format:
Electronic Resources
Relevance:
0.1782
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by
Morgan, James.
Call Number
647.95
Publication Date
2007
Summary
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Format:
Electronic Resources
Relevance:
0.1236
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