Daniel Traster

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Foundations of Menu Planning

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1. Factors that Define a Menu 2. Nutrition and Menu Planning 3. Menu Styles and Headings I -- Traditional Basics 4. Menu Styles and Headings II -- Beyond the Basics 5. Beverage Menus 6. Standardized Recipes and Recipe Costing  7. Menu Pricing 8. Menu Copy 9. Unwritten Menus 10. Layout of the Written Menu 11. Evaluation: Menu Engineering 12. How the Menu Directs Business

Foundations of Menu Planning, 2nd edition