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| New Trends in the Foodservice Industry | |
| Market Survey | |
| Nutrition and Menu Planning | |
| Foodservice Menus | |
| The Yield Test | |
| Standard Recipes | |
| Recipe Costing | |
| Characteristics of a Menu | |
| Sales History | |
| Merchandising the Menu | |
| Foodservice Equipment Analysis | |
| Descripti... MORE | |
| Descriptive Terms for Menus | |
| Words Frequently Misspelled on Students' menus | |
| Culinary Terms | |
| Measurements | |
| A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry | |
| National Restaurant Association's Accuracy in Menus | |
| Menu Marketing Characteristics | |
| Menu-Making Principles | |
| Table of Contents provided by Publisher. All Rights Reserved. |
Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island.
BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.
CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.