Vendor
Wiley
Published by
Wiley (2008-03-31)
Original language
English
Themas
Table settings & arts of the table
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Fundamentals of Menu Planning

by Bradley J. WareClaudette Lévesque WarePaul J. McVety

Understanding menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning is used by culinary arts students, hospitality management students, and restaurant managers as a review of the principles of planning a menu, including concept development, design mechanics, and menu pricing.

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