Fundamentals of Menu Planning
McVety, Paul J.; Ware, Bradley J.; Ware, Claudette Levesque
ISBN 10: 0470072679 ISBN 13: 9780470072677
Verlag: Wiley, 2008
Neu
Softcover
Verkäufer
GreatBookPricesUK, Woodford Green, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
AbeBooks-Verkäufer seit 28. Januar 2020
Dieser Artikel ist nicht mehr verfügbar.
Beschreibung
Beschreibung:
Bestandsnummer des Verkäufers 4224057-n
Inhaltsangabe:
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. 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.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu.
With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Über die Autorin bzw. den Autor:
Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island.
BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.
CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Bibliografische Details
Titel: Fundamentals of Menu Planning
Verlag: Wiley
Erscheinungsdatum: 2008
Einband: Softcover
Zustand: New
Auflage: 3. Auflage
Beste Suchergebnisse bei AbeBooks
Beispielbild für diese ISBN
Fundamentals of Menu Planning
Anbieter: One Planet Books, Columbia, MO, USA
Verkäuferbewertung 5 von 5 Sternen
paperback. Zustand: Good. 3rd Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing and/or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). Bestandsnummer des Verkäufers 000849434U
Foto des Verkäufers
Fundamentals of Menu Planning
Anbieter: Zoom Books East, Glendale Heights, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Bestandsnummer des Verkäufers ZEV.0470072679.G
Beispielbild für diese ISBN
Fundamentals of Menu Planning
Verlag:
Wiley & Sons, Incorporated, John, 2008
ISBN 10: 0470072679
ISBN 13: 9780470072677
Gebraucht
Softcover
Anbieter: Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects. Bestandsnummer des Verkäufers 18847472-6
Beispielbild für diese ISBN
Fundamentals of Menu Planning
Anbieter: ThriftBooks-Dallas, Dallas, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Bestandsnummer des Verkäufers G0470072679I5N00
Foto des Verkäufers
Fundamentals of Menu Planning
Anbieter: Goodwill of Greater Milwaukee and Chicago, Racine, WI, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: good. Book is considered to be in good or better condition. The actual cover image may not match the stock photo. Hard cover books may show signs of wear on the spine, cover or dust jacket. Paperback book may show signs of wear on spine or cover as well as having a slight bend, curve or creasing to it. Book should have minimal to no writing inside and no highlighting. Pages should be free of tears or creasing. Stickers should not be present on cover or elsewhere, and any CD or DVD expected with the book is included. Book is not a former library copy. Bestandsnummer des Verkäufers SEWV.0470072679.G
Beispielbild für diese ISBN
Fundamentals of Menu Planning
Anbieter: Textbook Campus, Lexington, KY, USA
Verkäuferbewertung 5 von 5 Sternen
paperback. Zustand: Acceptable. Good for an âAcceptableâ copy. It might have light water damage/staining, cover and/or binding issues. There could more highlighting, annotations and/or underlining than normal or just general wear, but most will feel like this book could be called either âfairâ or âgood.â All of our books come with a 30 day, money back guarantee. Item does not include any supplemental items such as access codes, discs, etc. Order ships quickly! lvm. Bestandsnummer des Verkäufers mon0000021112
Beispielbild für diese ISBN
Fundamentals of Menu Planning
Anbieter: Book Haven, Wellington, WLG, Neuseeland
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: Good. An essential guide for a vital foodservice skill-revised and updated Fundamentals of Menu Planning, Third Edition presents a complete 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. This Third Edition also features: An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy Numerous forms, tables, and worksheets to aid in menu research, planning, and design New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield With this accessible resource, hospitality and culinary students, restaurateurs, and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise. Heavy. 272 pages. Bestandsnummer des Verkäufers 1261395
Gebraucht kaufen
EUR 14,35
Versand:
EUR 31,95
Von Neuseeland nach USA
Anzahl: 1 verfügbar
Beispielbild für diese ISBN
Fundamentals of Menu Planning
Anbieter: Textbooks_Source, Columbia, MO, USA
Verkäuferbewertung 5 von 5 Sternen
paperback. Zustand: Good. 3rd Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). Bestandsnummer des Verkäufers 000849434U
Gebraucht kaufen
EUR 28,23
Versand:
EUR 3,45
Innerhalb der USA
Anzahl: 12 verfügbar
Beispielbild für diese ISBN
Fundamentals of Menu Planning
Anbieter: Toscana Books, AUSTIN, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. Bestandsnummer des Verkäufers Scanned0470072679
Foto des Verkäufers
Fundamentals of Menu Planning
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers. Bestandsnummer des Verkäufers 4224057-5