Profitable Menu Planning, Canadian Edition

by John Drysdale, Paula Kerr

Appropriate for courses in Menu Planning, and Food and Beverage Management. Exceptionally thorough, this text offers coverage of ALL aspects of menu planning including chapters planning and writing the menu, types of menus (from fast food to fine dining, banquets and buffets), objective and subjective menu analysis (including nutritional aspects). Canadian examples support the hands-on, real-world approach to menu planning.

400 pages, Paperback

First published October 28, 2000

Reviews

[Jenni · Rating 3 out of 5]

Well, its good information for culinary professional.. Thanks..