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Nutrition: A Culinary Approach Workbook
Language: English
Published by Kendall Hunt Publishing, 2008
ISBN 10: 0757554954 ISBN 13: 9780757554957
Condition: good. A good reading copy. May contain markings or be a withdrawn library copy.
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CHEF SCENARIOS
Language: English
Published by Kendall Hunt Publishing, 2001
ISBN 10: 0787290610 ISBN 13: 9780787290610
paperback. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Paperback. Condition: Good. An essential guide for a vital foodservice skill-revised and updated Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. This Third Edition also features: An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy Numerous forms, tables, and worksheets to aid in menu research, planning, and design New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield With this accessible resource, hospitality and culinary students, restaurateurs, and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise. Heavy. 272 pages.
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Culinary Educators' Teaching Tools & Tips
Language: English
Published by Kendall Hunt Publishing, 2014
ISBN 10: 1465243984 ISBN 13: 9781465243980
Condition: As New. Unread book in perfect condition.
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Culinary Educators' Teaching Tools & Tips
Language: English
Published by Kendall Hunt Publishing, 2014
ISBN 10: 1465243984 ISBN 13: 9781465243980
Condition: New.
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Culinary Educators' Teaching Tools & Tips
Language: English
Published by Kendall Hunt Publishing, 2014
ISBN 10: 1465243984 ISBN 13: 9781465243980
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Culinary Educators' Teaching Tools AND Tips
Language: English
Published by Kendall Hunt Publishing, 2014
ISBN 10: 1465243984 ISBN 13: 9781465243980
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 70.28
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Culinary Educators' Teaching Tools & Tips
Language: English
Published by Kendall Hunt Publishing, 2014
ISBN 10: 1465243984 ISBN 13: 9781465243980
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Paperback. Condition: Brand New. 1st edition. 200 pages. 9.00x7.25x0.50 inches. In Stock.
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Condition: As New. Unread book in perfect condition.
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Condition: New.
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Condition: New.
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Culinary Educators\ Teaching Tools & Tips
Language: English
Published by Kendall/Hunt Publishing Co ,U.S., 2014
ISBN 10: 1465243984 ISBN 13: 9781465243980
Condition: New. A comprehensive resource for both new and seasoned culinary arts, food service, and hospitality instructors. The book serves as a valuable source of information for secondary and post-secondary culinary educators filled with specific, concrete, and achiev.
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Fundamentals of Menu Planning
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Fundamentals of Menu Planning
Language: English
Published by John Wiley and Sons Inc, US, 2008
ISBN 10: 0470072679 ISBN 13: 9780470072677
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: New. Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
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Fundamentals of Menu Planning
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Fundamentals of Menu Planning 3e
Language: English
Published by John Wiley & Sons Inc, 2008
ISBN 10: 0470072679 ISBN 13: 9780470072677
Paperback. Condition: Brand New. 3rd edition. 258 pages. 10.75x8.25x0.75 inches. In Stock.
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Condition: New. Brand new! Please provide a physical shipping address.
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Fundamentals of Menu Planning
Language: English
Published by John Wiley and Sons Inc, US, 2008
ISBN 10: 0470072679 ISBN 13: 9780470072677
Paperback. Condition: New. Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
