Claudette Levesque Ware (23 results)
- Softcover
Seller: ThriftBooks-Atlanta, AUSTELL, U.S.A.ThriftBooks-Atlanta
Contact seller5-star sellerCondition: Used - Good
£ 7.12
Free ShippingShips within U.S.A.Quantity: 1 available
Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
- Softcover
Seller: Bay State Book Company, North Smithfield, U.S.A.Bay State Book Company
Contact seller5-star sellerCondition: Used - Fair
£ 9.88
Free ShippingShips within U.S.A.Quantity: 1 available
Condition: acceptable. The book is complete and readable, with all pages and cover intact. Dust jacket, shrink wrap, or boxed set case may be missing. Pages may have light notes, highlighting, or minor water exposure, but nothing that affects readability. May be an ex-library copy and could include library markings or stickers.
Nutrition: A Culinary Approach Workbook
Mary Anne Eaton, Janet Rouslin, Bradley J Ware, Patricia Blenkiron, Claudette Levesque Ware
- Softcover
Seller: PAPER CAVALIER US, Brooklyn, U.S.A.PAPER CAVALIER US
Contact seller5-star sellerCondition: Used - Good
£ 10.81
Free ShippingShips within U.S.A.Quantity: 1 available
Condition: good. A good reading copy. May contain markings or be a withdrawn library copy.
- Softcover
Seller: clickgoodwillbooks, Indianapolis, U.S.A.clickgoodwillbooks
Contact seller5-star sellerCondition: Used - Fair
£ 8.19
£ 2.99 shippingShips within U.S.A.Quantity: 1 available
Condition: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.
- Softcover
Seller: HPB-Ruby, Dallas, U.S.A.HPB-Ruby
Contact seller5-star sellerCondition: Used - Very good
£ 10.03
£ 2.81 shippingShips within U.S.A.Quantity: 1 available
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.
- Softcover
Seller: Book Haven, Wellington, New ZealandBook Haven
Contact seller5-star sellerCondition: Used - Good
£ 12.76
£ 28.50 shippingShips from New Zealand to U.S.A.Quantity: 1 available
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 restauran…t 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.
- Softcover
Seller: GreatBookPrices, Columbia, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
£ 63.59
£ 1.98 shippingShips within U.S.A.Quantity: Over 20 available
Condition: As New. Unread book in perfect condition.
- Softcover
Seller: eCampus, Lexington, U.S.A.eCampus
Contact seller5-star sellerCondition: Used - Very good
£ 73.06
£ 2.99 shippingShips within U.S.A.Quantity: 6 available
Condition: Very Good.
- Softcover
Seller: GreatBookPrices, Columbia, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
£ 79.69
£ 1.98 shippingShips within U.S.A.Quantity: Over 20 available
Condition: New.
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
£ 66.91
£ 15.00 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
Condition: As New. Unread book in perfect condition.
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
Contact seller5-star sellerCondition: New
£ 71.96
£ 11.98 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
Condition: New. In.
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
£ 71.86
£ 15.00 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
Condition: New.
Culinary Educators' Teaching Tools & Tips
Roche, Colin P./ Ware, Bradley J./ Ware, Claudette Levesque Ware
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
£ 80.27
£ 10.00 shippingShips from United Kingdom to U.S.A.Quantity: 2 available
Paperback. Condition: Brand New. 1st edition. 200 pages. 9.00x7.25x0.50 inches. In Stock.
- Softcover
Seller: GreatBookPrices, Columbia, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
£ 102.39
£ 1.98 shippingShips within U.S.A.Quantity: Over 20 available
Condition: New.
- Softcover
Seller: eCampus, Lexington, U.S.A.eCampus
Contact seller5-star sellerCondition: New
£ 101.36
£ 2.99 shippingShips within U.S.A.Quantity: 2 available
Condition: New.
- Softcover
Seller: GreatBookPrices, Columbia, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
£ 104.07
£ 1.98 shippingShips within U.S.A.Quantity: Over 20 available
Condition: As New. Unread book in perfect condition.
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
£ 91.81
£ 15.00 shippingShips from United Kingdom to U.S.A.Quantity: 12 available
Condition: New.
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
£ 105.41
£ 15.00 shippingShips from United Kingdom to U.S.A.Quantity: 12 available
Condition: As New. Unread book in perfect condition.
- Softcover
Seller: Rarewaves.com USA, London, United KingdomRarewaves.com USA
Contact seller5-star sellerCondition: New
£ 125.37
Free ShippingShips from United Kingdom to U.S.A.Quantity: 5 available
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 researc…h, 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.
- Softcover
Seller: moluna, Greven, Germanymoluna
Contact seller5-star sellerCondition: New
£ 85.14
£ 42.33 shippingShips from Germany to U.S.A.Quantity: Over 20 available
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.
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
£ 125.70
£ 12.50 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Paperback. Condition: Brand New. 3rd edition. 258 pages. 10.75x8.25x0.75 inches. In Stock.
- Softcover
Seller: Ubiquity Trade, Miami, U.S.A.Ubiquity Trade
Contact seller4-star sellerCondition: New
£ 163.19
£ 2.25 shippingShips within U.S.A.Quantity: Over 20 available
Condition: New. Brand new! Please provide a physical shipping address.
- Softcover
Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
Contact seller5-star sellerCondition: New
£ 114.23
£ 65.00 shippingShips from United Kingdom to U.S.A.Quantity: 5 available
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 researc…h, 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.
