Foundations of Menu Planning (Record no. 226094)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00814nam a2200193 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 978-93-539-4187-1 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 642 |
| Author Mark | TRA |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Author Name | Traster, D |
| 245 ## - TITLE STATEMENT | |
| Title | Foundations of Menu Planning |
| 250 ## - EDITION STATEMENT | |
| Edition | 2 |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | New Delhi |
| Name of publisher | Pearson |
| Year of publication | 2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | XVI, 251 |
| Accompanying material | PB |
| 500 ## - GENERAL NOTE | |
| Bill No | WORDI/2025/CRB/3 |
| Bill Date | 2025-04-01 |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Keywords | Foundations of Menu Planning |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | 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. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject | Hospitality Management |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Write Off Books | Lost status | Collection Type | Home library | Current library | Shelving location | Date of Accessioning | Vendor Name | Price | Full call number | Accession Number | Cost, replacement price | Department_2 | Koha item type | Department |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Management | MIT-WPU | MITKRC | 2nd Floor | 05/05/2025 | WORDI/2025/CRB/3 | 595.00 | 642 TRA | 208795 | 595.00 | Hospitality Management | Books | Hospitality Management |