The Menu: Food and Profit
Subtitle: A Practical Guide to Menu Planning and Costing
Publisher: Trans-Atlantic Publications
Published: December 1992
Format: Hardcover
Number of pages: 208
ISBN-13: 9780748711086
Subjects: Hospitality industry; Industries - Hospitality, Travel & Tourism; For NVQ / SVQ (National / Scottish Vocational Qualification); Business / Economics / Finance