Menu Planning
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Type
Book
Authors
ISBN 10
1635497361
ISBN 13
9781635497366
Category
Food and Beverage Operations Management (A-3-4)
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Publication Year
2018
Publisher
Pages
297
Description
There has been an immense rise in the hotel and restaurant industry which has added to the significance of menu planning. There are separate menus for beverages and food. The food menus can be further divided into à-la-carte menus and buffet menus. The art of menu planning requires a good understanding of the cuisine being offered, the required ingredients and cost calculation. This book provides comprehensive insights into the field of menu planning. It is an appropriate guide for those seeking detailed information in this area. - from Amzon
Number of Copies
5
Library | Accession No | Call No | Copy No | Edition | Location | Availability |
---|---|---|---|---|---|---|
Main | 3172 | 1 | Yes | |||
Main | 3182 | 2 | Yes | |||
Main | 3201 | 3 | Yes | |||
Main | 4041 | 4 | Yes | |||
Main | 4042 | 5 | Yes |