9780134484471 - foundations of menu planning (what's new in culinary & hospitality) de traster, daniel (24 resultados)
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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- Edición internacional
Librería: Readify Books, New Castle, DE, Estados Unidos de AmericaReadify Books
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Editorial: Pearson (edition 2), 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: BooksRun, Philadelphia, PA, Estados Unidos de AmericaBooksRun
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Paperback. Condición: Fair. 2. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: A Team Books, Conway, AR, Estados Unidos de AmericaA Team Books
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Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: HPB-Red, Dallas, TX, Estados Unidos de AmericaHPB-Red
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EUR 68,23
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Paperback. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: -OnTimeBooks-, Phoenix, AZ, Estados Unidos de America-OnTimeBooks-
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Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de AmericaWorld of Books (was SecondSale)
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EUR 82,21
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Condición: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de AmericaWorld of Books (was SecondSale)
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EUR 82,21
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Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: CollegeBooksDirect, Greenville, TX, Estados Unidos de AmericaCollegeBooksDirect
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EUR 115,36
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Condición: New. Book.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: eCampus, Lexington, KY, Estados Unidos de AmericaeCampus
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EUR 164,26
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Condición: New.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 171,30
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Condición: New.
Idioma: Inglés
Editorial: Pearson Education (US), Upper Saddle River, 2018
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 173,68
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Paperback. Condición: new. Paperback. For courses in Menu Planning (Culinary Arts) Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for s…uccessful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analysing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the books reputation as the most comprehensive resource of its kind on the market. The 2nd Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table dhote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximise profitability. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Idioma: Inglés
Editorial: Pearson Education (US), 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 159,88
Envío por EUR 23,41Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 172,83
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Condición: New.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 198,83
Envío por EUR 2,31Se envía dentro de Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: Ubiquity Trade, Miami, FL, Estados Unidos de AmericaUbiquity Trade
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EUR 199,23
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Condición: New. Brand new! Please provide a physical shipping address.
Idioma: Inglés
Editorial: Pearson, 2024
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 127,65
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Taschenbuch. Condición: Neu. Foundations of Menu Planning | Daniel Traster | Taschenbuch | 272 S. | Englisch | 2024 | Pearson | EAN 9780134484471 | Verantwortliche Person für die EU: Pearson Studium im Verlag Pearson Benelux B.V. Zweigniederla, Sankt-Martin-Str. 82, 81541 München, buchhandel[at]pearson[dot]com | Anbieter: preigu….
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: GoldBooks, Denver, CO, Estados Unidos de AmericaGoldBooks
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EUR 199,49
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Paperback. Condición: new. New Copy. Customer Service Guaranteed.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 205,32
Envío por EUR 17,51Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Pearson College Div, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 262,66
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Paperback. Condición: Brand New. 2nd edition. 251 pages. 11.00x8.75x0.50 inches. In Stock.
Idioma: Inglés
Editorial: Pearson Education (US), Upper Saddle River, 2018
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 249,07
Envío por EUR 32,35Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. For courses in Menu Planning (Culinary Arts) Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for s…uccessful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analysing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the books reputation as the most comprehensive resource of its kind on the market. The 2nd Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table dhote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximise profitability. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Idioma: Inglés
Editorial: PEARSON EDUC, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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- Impresión bajo demanda
Librería: moluna, Greven, Alemaniamoluna
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EUR 123,09
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.
Idioma: Inglés
Editorial: Pearson Sep 2024, 2024
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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- Impresión bajo demanda
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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EUR 158,99
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Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -How to create a menu from start to finish!Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost co…ntrol tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market.The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.Financial Times Prent., St.-Martin-Straße 82, 81541 München 272 pp. Englisch.
Idioma: Inglés
Editorial: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
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- Impresión bajo demanda
Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 160,90
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Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - How to create a menu from start to finish!Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost con…trol tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market.The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.
Idioma: Inglés
Editorial: Pearson Education (US), Upper Saddle River, 2018
Serie: What's New in Culinary & Hospitality, Libro 1 de 8. Libro 1 de 8 - What's New in Culinary & Hospitality
- Tapa blanda
- Impresión bajo demanda
Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 220,05
Envío por EUR 43,20Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. For courses in Menu Planning (Culinary Arts) Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for s…uccessful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analysing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the books reputation as the most comprehensive resource of its kind on the market. The 2nd Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table dhote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximise profitability. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
