Search Results for menu planning and designing

Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware & Claudette Lévesque Ware.

2024-05-06T22:05:07Z

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

Agile web application development with Yii1.1 and PHP5 [electronic resource] / Jeffery Winesett.

2024-05-06T22:05:07Z

by Winesett, Jeffrey.
Call Number 005.2762 22
Publication Date 2010
Format: Electronic Resources
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Culinary Creation : An Introduction to Foodservice and World Cuisine.

2024-05-06T22:05:07Z

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
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