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Table of Contents
1. Factors that Define a menu
2. Nutrition and Menu Planning
3. Menu Styles and Categories I-Traditional Basics
4. Menu Styles and Categories II-Advanced
5. Beverage Menus
6. Standardized Recipes and Recipe Costing
7. Menu Pricing
8. Product Descriptions
9. Unwritten Menus
10. Layout of the Written Menu
11. Evaluation: Menu Analysis and Adjustment
12. How the Menu Directs Business