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Paul J. McVety has written 5 work(s)
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Paperback:
9781465251954 | 5 pap/psc edition (Kendall Hunt Pub Co, August 15, 2014), cover price $118.95
Paperback:
9780757562433 | 4 spi pap/ edition (Kendall Hunt Pub Co, August 13, 2009), cover price $107.23
9780787283773 | 2 pap/com edition (Kendall Hunt Pub Co, August 1, 2001), cover price $80.95
9780787265977 | Kendall Hunt Pub Co, October 1, 1997, cover price $66.95 | About this edition: Book on menu and cost control
Paperback:
9780757520662 | 3 pap/psc edition (Kendall Hunt Pub Co, December 30, 2008), cover price $99.17
Paperback:
9780470583883 | 3 pck edition (John Wiley & Sons Inc, August 11, 2009), cover price $136.35
A comprehensive and up-to-date guide to all key aspects of menu planning An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues. Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes: Institutional, industrial, and commercial menus Nutrition and menu planning Standard recipes, menu styles, and menu characteristics Recipe costing and menu merchandising This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features. Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.
Paperback:
9780470072677 | 3 edition (John Wiley & Sons Inc, March 3, 2008), cover price $101.95
9780471369479 | 2 edition (John Wiley & Sons Inc, January 1, 2001), cover price $70.00 | About this edition: A comprehensive and up-to-date guide to all key aspects of menu planning An in-depth knowledge of menu planning is essential to building a successful foodservice concept.
9780471289456 | John Wiley & Sons Inc, September 1, 1989, cover price $49.95 | also contains John Paul II to Aristotle and Back Again: A Christian Philosophy of Life | About this edition: Readers will discover a profitable menu planning approach in this easy-to-understand menu planning textbook.
9780442264925 | Van Nostrand Reinhold, cover price $46.95 | also contains Advances in Maldi and Laser-induced Soft Ionization Mass Spectrometry | About this edition: Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu.
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