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Foundations of Menu Planning, 2nd edition

  • Daniel Traster

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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