Foundations of Menu Planning

By:

Traster, D

Material type: Text

TextPublication details: New Delhi ‎ Pearson 2020Edition: 2Description: XVI, 251 PBISBN:

978-93-539-4187-1

Subject(s):

Hospitality Management

DDC classification:

642 TRA

Contents:

Foundations of Menu Planning

Summary: 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.

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Holdings
Item type	Current library	Collection	Call number	Status	Notes	Barcode
Books	MITKRC 2nd Floor	Management	642 TRA (Browse shelf(Opens below))	Available	Hospitality Management	208795

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Previous	641.595 4 BAL Chef Essential Careers	641.819 MOO Food Styling The Art of Presenting Food	641.874 WIL Mastering Bartending for Beginners	642 TRA Foundations of Menu Planning	642.4 MCD Modern Buffet Presentation	642.6/ AND Food & Beverage Services: A Training Manual	642.6/ COU Food and Beverage Service	Next

WORDI/2025/CRB/3 2025-04-01

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.

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