| 000 | 01453cam a2200337 i 4500 | ||
|---|---|---|---|
| 001 | 19372730 | ||
| 005 | 20231208100241.0 | ||
| 008 | 161114s2016 nyua 001 0 eng | ||
| 010 | _a 2016051965 | ||
| 020 | _a9780134484471 (alk. paper) | ||
| 020 | _a0134484479 (alk. paper) | ||
| 040 |
_aDLC _beng _cDLC _erda _dDLC |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.M45 _bT73 2018 |
| 082 | 0 | 0 |
_a642 _223 |
| 100 | 1 |
_aTraster, Daniel, _eauthor. |
|
| 245 | 1 | 0 |
_aFoundations of menu planning / _cDaniel Traster, CCP. |
| 250 | _aSecond Edition. | ||
| 264 | 1 |
_aNew York, New York : _bPearson, _c[2018] |
|
| 300 |
_axvi, 251 pages : _bcolor illustrations ; _c28 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 500 | _aIncludes index. | ||
| 505 | 0 | _aFactors 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. | |
| 650 | 0 | _aMenus. | |
| 650 | 0 |
_aFood service _xPlanning. |
|
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
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| 942 |
_2ddc _cKR |
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| 999 |
_c7938 _d7938 |
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