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Foundations of menu planning / Daniel Traster, CCP.
Publication details: New York : Pearson, 2018. Edition: Second EditionDescription: xvi, 251 pages : color illustrations ; 28 cmISBN:- 9780134484471 (alk. paper)
- 0134484479 (alk. paper)
- TX911.3.M45 .T73F
| Item type | Current library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | Item holds |
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หนังสือ
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PIM Creative Learning Space Chaengwattana | หนังสือภาษาอังกฤษ | English Book Shelves | TX911.3.M45 .T73F 2018 (Browse shelf(Opens below)) | Available | 32550000513833 | |||
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หนังสือ
|
PIM Creative Learning Space Chaengwattana | หนังสือภาษาอังกฤษ | English Book Shelves | TX911.3.M45 .T73F 2018 (Browse shelf(Opens below)) | C.2 | Available | 32550000513834 |
Total holds: 0
Includes index.
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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