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The book covers planning the menu, to writing the menu, types of menus (from fast food to fine dining), and objective and subjective menu analysis (including nutritional). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
|Know Your Customer|
|Know Your Restaurant|
|Pricing the Menu|
|Writing the Menu|
|Menu Layout and Printing|
|Quick Service Menus|
|Family Style Restaurant Menus|
|Theme-Ethnic and Fine Dining Menus|
|Cafeteria and Cycle Menus|
|The Menu as a Management Tool|
|Descriptive Wording for Menus|
|Nutritional Labeling Laws|
|Foreign Wording for Menus|
|Table of Contents provided by Publisher. All Rights Reserved.|