9798270187736 - menu development: a chef's blueprint for creative and profitable menus (caibok) de daza celis, julio alberto; cook, george (9 resultados)
- Tapa blanda
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 24,43
Envío por EUR 2,29Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New.
- Tapa blanda
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 27,49
Envío por EUR 2,29Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: As New. Unread book in perfect condition.
- Tapa blanda
Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de AmericaPBShop.store US
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 29,99
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
- Tapa blanda
Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 27,29
Envío por EUR 4,85Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
- Tapa blanda
Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 27,28
Envío por EUR 17,50Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New.
- Tapa blanda
Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 29,07
Envío por EUR 17,50Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: As New. Unread book in perfect condition.
- Tapa blanda
- Impresión bajo demanda
Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 26,79
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. Print on Demand.
- Tapa blanda
- Impresión bajo demanda
Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 30,57
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. A well-designed menu is one of the most powerful tools a restaurant has - it drives revenue, controls costs, and defines the brand. Menu Development for Restaurants is a professional reference guide created by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, restaurateur…s, and foodservice managers who want to design menus that are both profitable and operationally efficient.This is not a recipe book. It is a structured manual that teaches how to create menus that align with concept, customer expectations, kitchen capacity, and financial goals. The content blends culinary creativity with business strategy, providing practical steps for menu planning, engineering, pricing, and adaptation across service models.By completing this book, readers will learn to: Analyze target markets and define a clear menu strategyBuild menu categories and item mixes that support kitchen flow and profitabilityApply menu engineering techniques to increase high-margin salesPrice items based on cost control, perceived value, and market standardsUpdate and adapt menus for seasonality, trends, and customer feedbackThis book is part of the CAIBOK Black Belt Series and contributes to the CAIBOK Black Belt Chef Certification, emphasizing that strong culinary leadership includes the ability to design menus that perform both on the plate and on the balance sheet.Essential for chefs advancing into leadership roles, restaurant managers, and culinary consultants seeking to improve profitability and guest satisfaction through strategic menu design. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Tapa blanda
- Impresión bajo demanda
Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 31,22
Envío por EUR 43,15Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. A well-designed menu is one of the most powerful tools a restaurant has - it drives revenue, controls costs, and defines the brand. Menu Development for Restaurants is a professional reference guide created by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, restaurateur…s, and foodservice managers who want to design menus that are both profitable and operationally efficient.This is not a recipe book. It is a structured manual that teaches how to create menus that align with concept, customer expectations, kitchen capacity, and financial goals. The content blends culinary creativity with business strategy, providing practical steps for menu planning, engineering, pricing, and adaptation across service models.By completing this book, readers will learn to: Analyze target markets and define a clear menu strategyBuild menu categories and item mixes that support kitchen flow and profitabilityApply menu engineering techniques to increase high-margin salesPrice items based on cost control, perceived value, and market standardsUpdate and adapt menus for seasonality, trends, and customer feedbackThis book is part of the CAIBOK Black Belt Series and contributes to the CAIBOK Black Belt Chef Certification, emphasizing that strong culinary leadership includes the ability to design menus that perform both on the plate and on the balance sheet.Essential for chefs advancing into leadership roles, restaurant managers, and culinary consultants seeking to improve profitability and guest satisfaction through strategic menu design. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
