Exceptionally thorough, this volume offers single-volume coverage of ALL aspects of menu planning. Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering. Know Your Customer. Know Your Restaurant. Costs. Pricing the Menu. Menu Analysis. Nutrition. Menu Content. Truth in Menu. Menu Layout and Printing (including desktop publishing). Quick Service Menus. Family Style Restaurant Menus. Theme-Ethnic and Fine Dining Menus. Banquet/Show Menus. Buffets. Cafeteria and Cycle Menus. The Menu as a Management Tool. For Restaurant Managers and Owners.

Profitable Menu Planning

Drysdale, John A.

Aldrich, Jennifer Adams

Cookbooks, Food & Wine

Pearson College Div

A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment—from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout—including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment. This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

Restaurant and Food Service Equipment

Business & Money

Industries

Pearson

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 planning the menu, to writing the menu, types of menus (from fast food to fine dining), and objective and subjective menu analysis (including nutritional). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

Profitable Menu Planning (2nd Edition)

Professional Cooking

Appropriate for courses in Menu Planning, and Food and Beverage Management. Exceptionally thorough, this text offers coverage of ALL aspects of menu planning including chapters on: planning and writing the menu, types of menus (from fast food to fine dining, banquets and buffets), objective and subjective menu analysis (including nutritional aspects). Canadian examples support the hands-on, real-world approach to menu planning.

Profitable Menu Planning, Canadian Edition

Kerr, Paula

Pearson Education Canada

Profitable Menu Planning + Managefirst: Menu Marketing and Management with Examination Answer Sheet

Galipeau, Jennifer

Exceptionally thorough, this volume offers single-volume coverage of ALL aspects of menu planning. Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

See the best price to sell, buy, or rent books by Drysdale, John A.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Drysdale, John A.

See the best price to sell, buy, or rent books by Drysdale, John A.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Profitable Menu Planning

Restaurant and Food Service Equipment

Profitable Menu Planning (2nd Edition)

Profitable Menu Planning, Canadian Edition

Profitable Menu Planning + Managefirst: Menu Marketing and Management with Examination Answer Sheet

Profitable Menu Planning