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Foundations of menu planning /

Traster, Daniel,

Foundations of menu planning / Daniel Traster, CCP - Second edition - xvi, 251 pages ; 28 cm

Includes bibliographical references and index

Factors that define a menu -- Nutrition and menu planning -- Menu styles and categories. I, Traditional basics -- Menu styles and categories II, Beyond the basics -- Beverage menus -- Standardized recipes and recipe costing -- Menu pricing -- Menu copy -- Unwritten menus -- Layout of the written menu -- Evaluation: menu analysis and adjustment -- How the menu directs business

ISBN: 9780134484471 0134484479

LCCN: 2016051965

Subjects--Topical Terms:
Menus
Food service--Planning

LC Class. No.: TX911.3.M45 / .T73 2018

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