Fundamentals of Menu Planning
Fundamentals of Menu Planning

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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. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.

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  • Released: September 12, 2019
  • Author: Claudette Levesque Ware
  • Rating: 3,9
  • Publisher: Ebook Digital Agency
  • Total Page: 210 pages
  • File Size: 50845 KB
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