TY  - BOOK
AU  - Traster, D
TI  - Foundations of Menu Planning
SN  - 978-93-539-4187-1
U1  - 642 
PY  - 2020///
CY  - New Delhi
PB  - ‎ Pearson
KW  - Hospitality Management
N1  - WORDI/2025/CRB/3; Foundations of Menu Planning
N2  - 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.
ER  -