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Illinois State University - SPRING 2011 | ||
Section 001 | ||
 | Fundamentals of Menu Planning (3rd Edition) by Paul J. Mcvety, Bradley J. Ware, Claudette Lévesque Ware, Claudette Lvesque Ware, Mcvety Et Al Paperback, 272 Pages, Published 2008 ISBN-10: 0-470-07267-9 / 0470072679 ISBN-13: 978-0-470-07267-7 / 9780470072677 Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how rese | |