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|New Trends in the Foodservice Industry|
|Nutrition and Menu Planning|
|The Yield Test|
|Characteristics of a Menu|
|Merchandising the Menu|
|Foodservice Equipment Analysis|
|Descriptive Terms for Menus|
|Words Frequently Misspelled on Students' menus|
|A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry|
|National Restaurant Association's Accuracy in Menus|
|Menu Marketing Characteristics|
|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.