Traster, Daniel, <br/><br/>
Foundations of menu planning / 
Daniel Traster, CCP. 
 - Second Edition. 
 - New York :  Pearson,  2018. 
 - xvi, 251 pages :  color illustrations ;  28 cm 
<br/><br/> Includes index. 
<br/><br/>Factors that define a menu -- Nutrition and menu planning -- Menu styles and categories. I, Traditional basics -- Menu styles and categories II, Beyond the basics -- Beverage menus -- Standardized recipes and recipe costing -- Menu pricing -- Product descriptions -- Unwritten menus -- Layout of the written menu -- Evaluation: menu analysis and adjustment -- How the menu directs business. 
<br/><br/><label>ISBN: </label>9780134484471 (alk. paper) 0134484479 (alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Menus.<br/>Food service--Planning.
<br/><br/><label>LC Class. No.: </label>TX911.3.M45  / .T73F