Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette Levesque
Imprint
New York : John Wiley & Sons, c2001
Edition
2nd ed
Descript
ix, 225 p. ; 28 cm
CONTENT
Institutional, Industrial, and Commercial Menus -- Market Survey -- Nutrition and Menu Planning -- Foodservice Menus -- Yield Test -- Standard Recipes -- Recipe Costing -- Characteristics of Menu -- Sales History -- Merchandising the Menu -- Foodservice Equipment Analysis