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Foundations of menu planning / Daniel Traster, CCP

By: Material type: TextTextPublisher: NY, NY : Pearson, [2018]Edition: Second editionDescription: xvi, 251 pages ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780134484471
  • 0134484479
Subject(s): LOC classification:
  • TX911.3.M45 .T73 2018
Contents:
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
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Holdings
Item type Current library Collection Shelving location Call number Status Date due Barcode
Books Books Dato Maznah Library & Information Services Open Collection TX Home Economics TX911.3.M45.T73 2018 (Browse shelf(Opens below)) Available 10082279
Books Books Dato Maznah Library & Information Services Open Collection TX Home Economics TX911.3.M45.T73 2018 (Browse shelf(Opens below)) Available 10082281
Browsing Dato Maznah Library & Information Services shelves, Shelving location: TX Home Economics, Collection: Open Collection Close shelf browser (Hides shelf browser)
TX911.3.M27.D583 2002 Dimensions of the hospitality industry / TX911.3.M27.M538 2008 Resorts : management and operation / TX911.3.M27 R495 2021 Introduction to hospitality management / TX911.3.M45.T73 2018 Foundations of menu planning / TX911.3.M45.T73 2018 Foundations of menu planning / TX925.B76 1994 Introduction to food and beverage service / TX928.J64 2005 Professional management of housekeeping operations /

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

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