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Foundations of Menu Planning, 2nd edition

  • Daniel Traster

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Overview

1. Factors that Define a Menu
2. Nutrition and Menu Planning
3. Menu Styles and Headings I -- Traditional Basics
4. Menu Styles and Headings II -- Beyond the Basics
5. Beverage Menus
6. Standardized Recipes and Recipe Costing 
7. Menu Pricing
8. Menu Copy
9. Unwritten Menus
10. Layout of the Written Menu
11. Evaluation: Menu Engineering
12. How the Menu Directs Business

Published by Pearson (July 14th 2021) - Copyright © 2018

ISBN-13: 9780137402328

Subject: Culinary Arts & Hospitality Management

Category: Food, Beverage, & Restaurant Management

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