por
McVety, Paul J.
Signatura topográfica preferida
642.5 MCV
Fecha de publicación
2009
Resumen
"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.
Formato:
Libros
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
Relevancia:
0.2265
por
Winesett, Jeffrey.
Signatura topográfica preferida
005.2762 22
Fecha de publicación
2010
Formato:
Recursos electrónicos
Relevancia:
0.1782
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por
Morgan, James.
Signatura topográfica preferida
647.95
Fecha de publicación
2007
Resumen
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.
Formato:
Recursos electrónicos
Relevancia:
0.1236
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