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Foundations of Menu Planning

Traster, D

Foundations of Menu Planning - 2 - New Delhi ‎ Pearson 2020 - XVI, 251 PB

WORDI/2025/CRB/3

Foundations of Menu Planning

Foundations of menu planning involve understanding target markets, considering customer satisfaction and management decisions, and adhering to principles like balance, nutritional quality, and aesthetics. Successful menu planning also takes into account factors such as food availability, cost, and the availability of equipment and staff.

ISBN: 978-93-539-4187-1

Subjects--Topical Terms:
Hospitality Management

Dewey Class. No.: 642 / TRA

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