An edition of The menu (2013)

The menu

Development, strategy, and application

by

  • 1 Want to read
Cover of: The menu by David J. Barrish, David Barrish
Preview Only

My Reading Lists:

Create a new list

Check-In

×Close
Add an optional check-in date. Check-in dates are used to track yearly reading goals.
Today
Notes
  • 1 Want to read
Notes

Check nearby libraries

Buy this book

Last edited by David J. Barrish
November 29, 2012 | History
Edit
An edition of The menu (2013)

The menu

Development, strategy, and application

by

  • 1 Want to read

The Menu: Development, Strategy, and Application offers an indispensable business resource for creative culinarian and hospitality manager students transitioning into careers. This text bridges understanding and action by avoiding a prescriptive approach in favor of recommendations and examples of best practices that bolster the creative process. Contextual exercises throughout each chapter help today’s student actively transform learning into relevant, career-based skill sets. Following a logical sequence, the text addresses American Culinary Federation competencies such as Beverage Management, Business and Math Skills, Food Preparation, Nutrition, Purchasing and Receiving, and Sanitation.

Publish Date
Publisher
Pearson
Language
English
Pages
312

Check nearby libraries

Buy this book

Previews available in: English

Subjects

Menus, Barrish, culinary, culinary arts, hospitality, food, restaurant, hotel, resort, cuisine

Places

Richmond, Richmond Virginia

Showing 1 featured edition. View all 1 editions?

Edition Availability
Cover of: The menu
The menu: Development, strategy, and application
2013, Pearson
in English
Libraries near you: WorldCat

Add another edition?

Book Details

Table of Contents

Chapter One: A Holistic Context for Menu Development
Chapter Two: Where Food and Beverages are Served
Chapter Three: How Customers Buy Your Products
Chapter Four: The Strategic Value of Knowledge
Chapter Five: Positioning Your Menus for Business Success
Chapter Six: Operational Considerations
Chapter Seven: Conceiving Menus that Respond to Your Market
Chapter Eight: Menu Pricing
Chapter Nine: Communicating with Menus
Chapter Ten: Menu Analysis
Index
Glossary
Appendix A: Extract from Food and Drug Administration Guidance for Industry: A Labeling Guide for Restaurants and Other Retail Establishments Selling Away-From-Home Foods

Edition Notes

Published in
NJ

Classifications

Dewey Decimal Class
642
Library of Congress
TX911.3.M45 B37 2013, TX911.3.M45B37 2013

The Physical Object

Pagination
p. cm.
Number of pages
312

ID Numbers

Open Library
OL25078150M
ISBN 10
0135078660
ISBN 13
9780135078662
LCCN
2011038643

Source records

Library of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record
Better World Books record
Library of Congress MARC record
Internet Archive item record
Promise Item
ISBNdb

Community Reviews (0)

Feedback?
No community reviews have been submitted for this work.

Lists

This work does not appear on any lists.

History

Download catalog record: RDF / JSON
November 29, 2012 Edited by David J. Barrish Added new cover
November 29, 2012 Edited by David J. Barrish Edited without comment.
October 27, 2011 Created by LC Bot import new book