| 000 | 00814nam a2200193 4500 | ||
|---|---|---|---|
| 005 | 20250505061212.0 | ||
| 020 | _a978-93-539-4187-1 | ||
| 082 |
_a642 _bTRA |
||
| 100 | _aTraster, D | ||
| 245 | _aFoundations of Menu Planning | ||
| 250 | _a2 | ||
| 260 |
_aNew Delhi _b Pearson _c2020 |
||
| 300 |
_aXVI, 251 _ePB |
||
| 500 |
_aWORDI/2025/CRB/3 _b2025-04-01 |
||
| 505 | _aFoundations of Menu Planning | ||
| 520 | _aFoundations 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 | _aHospitality Management | ||
| 942 | _cBK | ||
| 999 |
_c226094 _d226094 |
||