Bulk sales, PO's, Marketplace Items, eBooks, Apparel, and DVDs not included.
Questions About This Book?
Why should I rent this book?
How do rental returns work?
What version or edition is this?
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Used copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
- The eBook copy of this book is not guaranteed to include any supplemental materials. Typically only the book itself is included.
Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island.
BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.
CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.
Table of Contents
|New Trends in the Foodservice Industry|
|Nutrition and Menu Planning|
|The Yield Test|
|Characteristics of a Menu|
|Merchandising the Menu|
|Foodservice Equipment Analysis|
|Descriptive Copy Exercise|
|Descriptive Terms for Menus|
|Words Frequently Misspelled on Students' menus|
|A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry|
|National Restaurant Association's Accuracy in Menus|
|Menu Marketing Characteristics|
|Table of Contents provided by Publisher. All Rights Reserved.|