For sophomore/senior-level courses in Menu Planning, Food Production, Food Management.Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning-from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine d...
Rapid Weight Loss Hypnosis for Women
by Mini Habits Academy and Norma Johnson
Questions on the Theory of Catering
by Ronald Kinton and Victor Ceserani
Food Service Operations (Wiley Service Management)
by Thomas F. Powers and Jo Marie Powers
A host of inspiring ideas are presented, with step-by-step photographic instructions. As well as napkin folding, this gift book includes decorating napkins.'