Menu planning for the hospitality industry / Jaksa Jack Kivela

ISBN:

9781862504295

Title:

Author:

Kivela, Jaksa Jack

Personal Author:

Kivela, Jaksa Jack

Publication Information:

Elsternwick, Victoria : Hospitality Press, 1994

Physical Description:

202 p. : ill.,

Contents:

Contents: Development of the menu - Principles of professional menu planning - Compiling menus - Nutrition for menu planning - Beverages - Financial planning and analysis - Menu design.

Subject Term:

Menus

Caterers and catering

Food service management

Format:

Books

Publication Date:

1994

Publication Information:

Elsternwick, Victoria : Hospitality Press, 1994

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
642.5 KIV	Book	4	Standard shelving location	Searching... Unknown
WAIARC 642.5 KIV	William Angliss Institute Archive Collection	1	Archive Collection	Searching... Unknown

A well-planned menu is critical to the success of any modern foodservice business. The menu governs the purchasing, production, service, staffing, training, financing, and marketing aspects of a foodservice operation. This book is aimed specifically to meet the needs of students and professionals working in the Australian hospitality industry. gastronomic; financial and cost; design and graphic; and marketing. Each of these perspectives is given its proper emphasis, so that all aspects of menu design are dealt with in a balanced and integrated way, not in isolation.

Available:*

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Summary

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