000			01378cam a2200337 i 4500
001			962750153
003			OCoLC
005			20250728160035.0
008			161114s2018 nyua b 001 0 eng
010			_a2016051965
020			_a9780134484471
020			_a0134484479
035			_a(OCoLC)962750153 _z(OCoLC)962393282 _z(OCoLC)970383817
040			_aDLC _beng _erda _cDLC _dOCLCO _dOCLCF _dYDX _dOCLCO _dJ$W _dCUL
042			_apcc
050			_aTX911.3.M45 _b.T73 2018
092	0		_a642 _bT775f 2018
100	1		_aTraster, Daniel, _eauthor
245	1	0	_aFoundations of menu planning / _cDaniel Traster, CCP
250			_aSecond edition
264		1	_aNY, NY : _bPearson, _c[2018]
300			_axvi, 251 pages ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index
505	0		_aFactors 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
650		0	_aMenus
650		0	_aFood service _xPlanning
942			_2lcc _cBOOKS _n0
999			_c1907 _d1907