Foundations of Menu Planning, 2nd Edition
$415.11
- Paperback
272 pages
- Release Date
3 October 2018
Summary
For courses in Menu Planning (Culinary Arts)
Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus…
Book Details
| ISBN-13: | 9780134484471 |
|---|---|
| ISBN-10: | 0134484479 |
| Series: | What's New in Culinary & Hospitality |
| Author: | Daniel Traster |
| Publisher: | Pearson Education (US) |
| Imprint: | Pearson |
| Format: | Paperback |
| Number of Pages: | 272 |
| Edition: | 2nd |
| Release Date: | 3 October 2018 |
| Weight: | 100g |
| Dimensions: | 100mm x 100mm x 100mm |
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About The Author
Daniel Traster
Daniel Traster CCP, is a freelance writer, culinary consultant, and author of three books: Welcome to Culinary School: A Culinary Student Survival Guide (2010, 2016), Foundations of Cost Control (2013), and Foundations of Menu Planning (2013), all published by Pearson Education. Former Dean of Culinary Arts and Hospitality Management at Stratford University and former Academic Director for the Art Institute of Washington, Traster had eight years of experience in formal culinary arts education before pursuing culinary education consulting. Prior to his time in education, Chef Traster worked at the Four Seasons Hotel in Philadelphia, and at Provence Restaurant, Occasions Caterers, and American University all in Washington, DC. Traster has a BA in English and Theater from Yale University, an AOS in Culinary Arts from the Culinary Institute of America, and an MS in Adult Learning and Human Resource Development from Virginia Tech.
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