9780134484471 - foundations of menu planning (what's new in culinary & hospitality) de traster, daniel (20 resultados)
Idioma: Inglés
Editorial: Pearson, 2017
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Librería: Readify Books, New Castle, DE, Estados Unidos de AmericaReadify Books
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Editorial: Pearson, 2017
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de AmericaWorld of Books (was SecondSale)
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Editorial: Pearson Education (US), Upper Saddle River, 2018
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EUR 171,52
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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.
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Editorial: Pearson, 2017
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Librería: GoldBooks, Denver, CO, Estados Unidos de AmericaGoldBooks
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EUR 174,77
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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Editorial: Pearson, 2017
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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Idioma: Inglés
Editorial: Pearson, 2017
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Librería: Ubiquity Trade, Miami, FL, Estados Unidos de AmericaUbiquity Trade
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EUR 196,75
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Idioma: Inglés
Editorial: Pearson, 2017
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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Idioma: Inglés
Editorial: Pearson College Div, 2017
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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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
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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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 our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Idioma: Inglés
Editorial: PEARSON EDUC, 2017
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Librería: moluna, Greven, Alemaniamoluna
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EUR 123,09
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.
Idioma: Inglés
Editorial: Pearson, 2024
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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… Print on Demand.
Idioma: Inglés
Editorial: Pearson Sep 2024, 2024
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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
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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
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- Impresión bajo demanda
Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 220,25
Envío por EUR 43,24Se 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.
