Foundations of menu planning / Daniel Traster, CCP.

By:

Traster, Daniel [author.]

Material type: Text

TextPublisher: New York, New York : Pearson, [2018]Edition: Second EditionDescription: xvi, 251 pages : color illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9780134484471 (alk. paper)
0134484479 (alk. paper)

Subject(s):

DDC classification:

642 23

LOC classification:

TX911.3.M45 T73 2018

Contents:

Factors that define a menu -- Nutrition and menu planning -- Menu styles and categories. I, Traditional basics -- Menu styles and categories II, Beyond the basics -- Beverage menus -- Standardized recipes and recipe costing -- Menu pricing -- Product descriptions -- Unwritten menus -- Layout of the written menu -- Evaluation: menu analysis and adjustment -- How the menu directs business.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Koleksi Rujukan	PERPUSTAKAAN KOLEJ KOMUNITI PASIR SALAK	642 TRA (Browse shelf(Opens below))	Available		11128

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Previous	642 EZR Remarkable banquet service	642 NUR Pandai masak : 1000 pilihan resepi keluarga	642 NUR Pandai masak : 1000 pilihan resepi keluarga	642 TRA Foundations of menu planning /	642.4 THO Off-premise catering management	642.4068 MAT catering : a guide to managing a successful business operation	642.4068 NUR FASILITI DAN PERKHIDMATAN ACARA	Next

Includes index.

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