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Profitable Menu Planning Book
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning--from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.Read More
from£N/A | RRP: * Excludes Voucher Code Discount Also available Used from £N/A
- 0135878330
- 9780135878330
- John A. Drysdale
- 24 February 1994
- Prentice-Hall
- Hardcover (Book)
- 349
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