000			03253cam a22004934a 4500
001			872740
003			OSt
005			20220301091650.0
008			010622s2001 nyua b 001 0 eng
010			_a 2001017547
015			_aGBA1Z7689 _2bnb
016	7		_aCAT11098014 _2DNAL
020			_a0471369470 _q(pbk. ; _qalk. paper)
020			_a9780471369479 _q(pbk. ; _qalk. paper)
035			_a872740
035			_a(OCoLC)45714678 _z(OCoLC)48572691 _z(OCoLC)55964173 _z(OCoLC)55964179
040			_aLCC _beng _cGSU _dUKM _dAGL _dBAKER _dBTCTA _dYDXCP _dOCLCQ _dOCLCG _dIG# _dBTN _dOCLCQ _dYJL _dOCLCF _dOCLCO _dOCLCQ _dMHH _dOCLCO _dgsu _erda
042			_apcc
049			_aAGLL
050	0	0	_aTX911.3.M45 _bM38 2001
070	0		_aTX911.3.M45 _bM38 2001
072		0	_aT120
100	1		_aMcVety, Paul J;Ware, J Bradley; Levesque, Claudette. _eauthors
245	1	0	_aFundamentals of menu planning / _cPaul J. McVety, Bradley J. Ware, Claudette L�evesque.
250			_a2nd edition
260			_aNew York : _bWiley, _c�2001.
300			_aix, 225 pages : _billustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 221-222) and index.
505	0		_aPreface -- Institutional, industrial, and commercial menus -- Market survey -- Nutrition and menu planning -- Foodservice menus -- The yield test -- Standard recipes -- Recipe costing -- Characteristics of a menu -- Sales history -- Merchandising the menu -- Foodservice equipment analysis -- Appendix A: descriptive copy exercise -- Appendix B: descriptive terms for menus -- Appendix C: words frequently misspelled on students' menus -- Appendix D: culinary terms -- Appendix E: measurements -- Appendix F: a practical guide to the nutrition labeling laws for the restaurant industry -- Appendix G: National Restaurant Association's accuracy in menus -- Appendix H: menu marketing characteristics -- Appendix I: menu-making principles.
520	1		_a"An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues." "Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management."--Jacket.
650		0	_aMenus. _0http://id.loc.gov/authorities/subjects/sh85083733
650		0	_aFood service. _0http://id.loc.gov/authorities/subjects/sh85050320
655		7	_aMenus. _2fast _0(OCoLC)fst01424061
655		7	_aMenus. _2lcgft _0http://id.loc.gov/authorities/genreForms/gf2014026127
700	1		_aWare, Bradley J. _q(Bradley John), _d1953- _0http://id.loc.gov/authorities/names/n88106945
700	1		_aWare, Claudette L�evesque. _0http://id.loc.gov/authorities/names/n2001001962
930			_a20081208
942			_2lcc _cMX _n0
945			_dJR _e2001/06/22 _fJR _g2001/06/22
946			_aOther US
999			_c124 _d124