Fundamentals of Menu Planning
Edition: 3 edition
Publisher: Wiley
Published: March 7, 2008
Language: eng
Format: Paperback
Number of pages: 272
ISBN-13: 9780470072677
Subjects: Hotel & catering trades; Cooking; Cooking / Wine; Tablesetting; Cooking / Tablesetting; Entertaining - General; Industries - Hospitality, Travel & Tourism; Food service; Menus
First sentence: To plan a profitable menu in the foodservice industry, the menu planner must be knowledgeable about foods, management, and financing.