Fundamentals of Menu Planning, 3rd Edition
$367.58
- Paperback
272 pages
- Release Date
15 February 2008
Summary
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. 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.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning,…
Book Details
| ISBN-13: | 9780470072677 |
|---|---|
| ISBN-10: | 0470072679 |
| Author: | Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Paperback |
| Number of Pages: | 272 |
| Edition: | 3rd |
| Release Date: | 15 February 2008 |
| Weight: | 544g |
| Dimensions: | 15mm x 216mm x 272mm |
Paul J. McVety
Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island.
BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.
CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.