| 000 | 01418cam a2200313 i 4500 | ||
|---|---|---|---|
| 001 | 836497 | ||
| 005 | 20230423160301.0 | ||
| 007 | tz | ||
| 008 | 161114s2016 nyua 001 0 eng | ||
| 020 | _a9780134484471 (alk. paper) | ||
| 020 | _a0134484479 (alk. paper) | ||
| 049 | _aPIMLIB | ||
| 050 | 0 | 0 |
_aTX911.3.M45 _b.T73F |
| 100 | 1 |
_aTraster, Daniel, _969650 |
|
| 245 | 1 | 0 |
_aFoundations of menu planning / _cDaniel Traster, CCP. |
| 250 | _aSecond Edition. | ||
| 260 |
_aNew York : _bPearson, _c2018. _915495 |
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| 300 |
_axvi, 251 pages : _bcolor illustrations ; _c28 cm |
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| 449 | _aNew Arrivals Aug 2022 | ||
| 500 | _aIncludes index. | ||
| 505 | 0 | _aFactors 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. | |
| 650 | 0 |
_aMenus. _950150 |
|
| 650 | 0 |
_aFood service _xPlanning. _94463 |
|
| 690 |
_a0033 ศิลปศาสตรบัณฑิต สาขาภาษาอังกฤษเพื่อการสื่อสารทางธุรกิจ CEB (ป.ตรี) _945752 |
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| 942 | _cBK | ||
| 988 | _c836497 | ||
| 998 | _asiriporn | ||
| 999 |
_c836497 _d836497 |
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