Inhaltsangabe
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management.
Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning―from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
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hardcover. Zustand: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority! Bestandsnummer des Verkäufers S_452250959
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Profitable Menu Planning, 3rd
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Prentice Hall, Upper Saddle River, NJ, 2002
ISBN 10: 0130891649
ISBN 13: 9780130891648
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Hardcover. Zustand: Neu. Neu -For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning-from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering. 448 pp. Englisch. Bestandsnummer des Verkäufers INF1000005660
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Beispielbild für diese ISBN
Profitable Menu Planning, 3rd
Verlag:
Prentice Hall, Upper Saddle River, NJ, 2002
ISBN 10: 0130891649
ISBN 13: 9780130891648
Neu
Hardcover
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Verkäuferbewertung 5 von 5 Sternen
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