- Hardcover: 378 pages
- Publisher: Prentice Hall; 2 edition (8 Aug 1997)
- Language English
- ISBN-10: 0136469442
- ISBN-13: 978-0136469445
- Product Dimensions: 22.9 x 15.2 x 2.5 cm
- Amazon Bestsellers Rank: 4,156,689 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Product Description
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management.
Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning — from planning the menu, to writing the menu, types of menus (from fast food to fine dining), and objective and subjective menu analysis (including nutritional). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4 reviews
9 of 10 people found the following review helpful
Update the software!
4 April 2000
Format:Hardcover
As an instructor I felt the book was very good, but the students could not use the software on excel 97 or above. It was really frustrating, and I will not use it next semester.
5 of 5 people found the following review helpful
I think this is an excellent book for chefs to be.
21 Jan 1999
Format:Hardcover
This is an excellent book for chefs to be. It gives in detail how to design a decent menu. But the price I paid for it is way to much. I picked up the book in our school bookstore, Lambton College, in Sarnia, Ontario Canada. It cost me 102.95 plus GST Tax.
Product as described
22 Jan 2012
Format:Hardcover|Amazon Verified Purchase
This product was received as described. Very informative and contained great information, although I wish it were set up better to be more user friendly.
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