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Profitable menu planning / John Drysdale, Jennifer Adams Aldrich.
Detalles de publicación: New Jersey : Prentice Hall, c2002.Edición: 3rd edDescripción: xxiv, 418 p. : ill. ; 29 cmISBN:- 0130891649
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX911.3 .M45 D79 2002 (Navegar estantería(Abre debajo)) | Disponible | 50000003259735 |
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Descripciones mejoradas de Syndetics:
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.
Includes index.
gccoct2006
Tabla de contenidos provista por Syndetics
- 1 Know Your Customer
- 2 Know Your Restaurant
- 3 Costs
- 4 Pricing the Menu
- 5 Menu Analysis
- 6 Nutrition
- 7 Menu Content
- 8 Writing the Menu
- 9 Menu Layout and Printing
- 10 Quick Service Menus
- 11 Family Style Restaurant Menus
- 12 Theme-Ethnic and Fine Dining Menus
- 13 Banquet/Show Menus
- 14 Buffets
- 15 Cafeteria and Cycle Menus
- 16 The Menu as a Management Tool
- Appendix A Descriptive Wording for Menus
- Appendix B Nutritional Labeling Laws
- Appendix C Foreign Wording for Menus
- Index