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food service matches 13 work(s)
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Paperback:
9780713174939 | Hodder Arnold, December 1, 1986, cover price $16.95
Paperback:
9780379008203 | Lslf edition (Oceana Pubns, June 1, 1992), cover price $150.00 | also contains Essentials of Professional Cooking
Paperback:
9781615641628 | Alpha Books, April 3, 2012, cover price $19.95
Managers of restaurants and other foodservice operations need to know how to cookâbut do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Hardcover:
9781118998700 | 2 har/psc edition (John Wiley & Sons Inc, March 23, 2015), cover price $130.65
9780471202028 | Hardcover with CD edition (John Wiley & Sons Inc, April 1, 2003), cover price $157.65
9780471311027 | Pck edition (John Wiley & Sons Inc, April 1, 2003), cover price $90.90 | About this edition: Managers of restaurants and other foodservice operations need to know how to cookâbut do not have to be chefs in order to manage them effectively.
Miscellaneous:
9780471469162 | John Wiley & Sons Inc, June 27, 2006, cover price $96.50
Paperback:
9780379008203, titled "The Commercial, Business and Trade Laws of United Germany" | Lslf edition (Oceana Pubns, June 1, 1992), cover price $150.00 | also contains The Commercial, Business and Trade Laws of United Germany
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.
Readers will discover a profitable menu planning approach in this easy-to-understand menu planning textbook. This book goes far beyond the simple concept of presenting attractive food to customers. It covers a multitude of sophisticated strategies needed to attract today's highly sophisticated, knowledgeable customers.
Paperback:
9781498203548 | Wipf & Stock Pub, March 3, 2015, cover price $13.00
9780471289456, titled "Fundamentals of Menu Planning" | John Wiley & Sons Inc, September 1, 1989, cover price $49.95 | also contains Fundamentals of Menu Planning | About this edition: Readers will discover a profitable menu planning approach in this easy-to-understand menu planning textbook.
Paperback:
9780757590375 | 3 edition (Kendall Hunt Pub Co, September 29, 2011), cover price $140.95 | About this edition: Barely used, looks like new.
Hardcover:
9780470052426 | 7 har/cdr edition (John Wiley & Sons Inc, March 6, 2009), cover price $143.45
9780471599760 | 6 edition (John Wiley & Sons Inc, February 24, 2006), cover price $106.50
9780471312765 | 5 pck edition (John Wiley & Sons Inc, March 10, 2003), cover price $85.20
9789990062106 | 5th edition (John Wiley & Sons Inc, March 10, 2003), cover price $0.02
9780471419778 | 5 sub edition (John Wiley & Sons Inc, March 1, 2003), cover price $90.90
2 other edition(s) in this binding (see all)
Paperback:
9781119271772 | 9 stu stg edition (John Wiley & Sons Inc, June 7, 2016), cover price $51.15
9781118507216 | 8 stg edition (John Wiley & Sons Inc, March 18, 2013), cover price $51.15
9780470285473 | 7 stg edition (John Wiley & Sons Inc, June 29, 2009), cover price $63.90
Miscellaneous:
9780470320112 | 7 edition (John Wiley & Sons Inc, June 22, 2009), cover price $70.50
9780470405741 | 7 edition (John Wiley & Sons Inc, May 4, 2009), cover price $89.95
9780470073513 | 6 edition (John Wiley & Sons Inc, April 14, 2006), cover price $96.95
Hardcover:
9781118429730 | 8 edition (John Wiley & Sons Inc, January 22, 2013), cover price $142.00
Hardcover:
9780470197530 | 7 edition (John Wiley & Sons Inc, January 26, 2010), cover price $70.00
9780470197523 | 7 har/psc edition (John Wiley & Sons Inc, January 19, 2010), cover price $164.75
9780470132722 | John Wiley & Son Ltd, November 16, 2006, cover price $129.80
9780471663768 | 6 edition (John Wiley & Sons Inc, March 3, 2006), cover price $70.00
9780471663744 | 6th (Hardcover with CD) edition (John Wiley & Sons Inc, March 3, 2006), cover price $115.05
11 other edition(s) in this binding (see all)
Paperback:
9780471663751 | 6 stg edition (John Wiley & Sons Inc, March 3, 2006), cover price $45.45
9780471208815 | 5 workbook edition (John Wiley & Sons Inc, June 1, 2002), cover price $42.60 | About this edition: A study guide to accompany the textbook provides exercises on such topics as food safety, tools and equipment, basic cooking principles and techniques, recipes, and menus.
9780471219538 | 5 signed edition (John Wiley & Sons Inc, June 1, 2002), cover price $37.65 | About this edition: A study guide to accompany the textbook covers such topics as food safety, tools and equipment, basic cooking principles, recipes, and menus.
9780471413011 | 4 workbook edition (John Wiley & Sons Inc, September 1, 1999), cover price $29.15 | also contains Art Deco Boxed Christmas Cards: Gift Bearers in the Snow
9780471089315 | John Wiley & Sons Inc, November 1, 1994, cover price $21.30 | also contains Win the IRS Game: A Step by Step Guide to Negotiating Your IRS Tax Debt.
1 other edition(s) in this binding (see all)
Hardcover:
9780813571263 | Rutgers Univ Pr, May 20, 2015, cover price $90.00
Paperback:
9780813571256 | Rutgers Univ Pr, May 20, 2015, cover price $27.95
Product Description: A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner...read more
Paperback:
9781439866306 | Spiral-bound edition (CRC Pr I Llc, December 17, 2012), cover price $78.95 | About this edition: A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner.
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