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Foundations of Menu Planning, by Daniel Traster
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Foundations of Menu Planning reveals the science of menu construction, covering all its subtleties from pricing psychology to product descriptions. Chapters are organized to show how to create a menu from start to finish–looking at nutrition, style, recipe cost, meal pricing, layout, and menu evaluation. Each chapter showcases sample menus and a wide range of menu styles. A unique chapter on unwritten menus and a capstone chapter on strategy reinforce why this book is considered the most comprehensive on the market.
- Sales Rank: #121772 in Books
- Brand: Brand: Prentice Hall
- Published on: 2013-01-20
- Original language: English
- Number of items: 1
- Dimensions: 10.70" h x .60" w x 8.50" l, 1.15 pounds
- Binding: Paperback
- 264 pages
- Used Book in Good Condition
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By Jalexia Collins
0 of 1 people found the following review helpful.
Books
By Tina Wallin
This book was purchased for my daughters culinary classes in college, she has no complaints about them, it is what she needed.
0 of 1 people found the following review helpful.
Four Stars
By tricia
This book had great examples of menus and it helped a lot with class projects!
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