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Fundamentals of Menu Planning by Paul J. McVety (English) Paperback Used Good
AU $19.95
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections.
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Located in: Greystanes, NSW, Australia
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eBay item number:166612188442
Item specifics
- Condition
- Book Title
- Fundamentals of Menu Planning
- ISBN-13
- 9780470072677
- Subject
- Planning
- ISBN
- 9780470072677
- Publication Year
- 2008
- Type
- Textbook
- Format
- Paperback
- Language
- English
- Subject Area
- Hotel Management
- Publication Name
- Fundamentals of Menu Planning
- Item Height
- 276 mm
- Publisher
- John Wiley & Sons Inc
- Item Weight
- 644 g
- Item Width
- 217 mm
- Number of Pages
- 272 Pages
About this product
Product Information
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Product Identifiers
Publisher
John Wiley & Sons Inc
ISBN-13
9780470072677
eBay Product ID (ePID)
96557437
Product Key Features
Number of Pages
272 Pages
Language
English
Publication Name
Fundamentals of Menu Planning
Publication Year
2008
Type
Textbook
Subject Area
Hotel Management
Format
Paperback
Dimensions
Item Height
276 mm
Item Weight
644 g
Item Width
217 mm
Additional Product Features
Country/Region of Manufacture
United States
LeafCats
2228
Item description from the seller
Seller Feedback (297)
- s***s (294)- Feedback left by buyer.Past 6 monthsVerified purchaseAs described in excellent condition amazing packaging thank you
- j***2 (63)- Feedback left by buyer.Past 6 monthsVerified purchaseBook arrived in good time. Even though it was used it was in excellent condition. It was beautifully wrapped providing complete protection. Thank you so much! Very pleased with this purchase!Romance of the Three Kingdoms Volume 2 By Lo Kuan-chung ENGLISH Paperback Good (#166440197536)
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