Foodservice Menu Ideas
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Foodservice Menu Ideas
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Author :
language : en
Publisher:
Release Date : 198?
Foodservice Menu Ideas written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 198? with Quantity cooking categories.
Abstract: Large quantity recipes for fresh fruits and vegetables designed for food service programs are listed. The plum slim salad, serving 50, includes in its list of ingredients: cantaloupes, honeydews, purple plums, head lettuce, radishes, and carrots. The mushroom stuffed potatoes, again for 50, require both chopped and sliced fresh mushrooms and large potatoes. Forty recipes under the headings of appetizers, salads, vegetable dishes and desserts are included.
Fundamentals Of Menu Planning
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Author : Paul J. McVety
language : en
Publisher: John Wiley & Sons
Release Date : 2008-03-03
Fundamentals Of Menu Planning written by Paul J. McVety and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03-03 with Cooking categories.
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Quantity Recipes For School Food Service
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Author :
language : en
Publisher:
Release Date : 1988
Quantity Recipes For School Food Service written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Food service categories.
This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.
Canadian Menu Manual
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Author : Canada. Office of Tourism
language : en
Publisher:
Release Date : 1974
Canadian Menu Manual written by Canada. Office of Tourism and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Cookery, Canadian categories.
Prize Winners
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Author : Raymond B. Peddersen
language : en
Publisher:
Release Date : 1983
Prize Winners written by Raymond B. Peddersen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Cookery categories.
Food Service Menus
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Author : Lora Arduser
language : en
Publisher: Atlantic Publishing Company
Release Date : 2003
Food Service Menus written by Lora Arduser and has been published by Atlantic Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Business & Economics categories.
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Management By Menu
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Author : Lendal Henry Kotschevar
language : en
Publisher: Educational Foundation of the National Restaurant Association
Release Date : 1994
Management By Menu written by Lendal Henry Kotschevar and has been published by Educational Foundation of the National Restaurant Association this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Business & Economics categories.
This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
Dishes For Special Occasions
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Author : Eulalia C. Blair
language : en
Publisher: Reed Business Information
Release Date : 1975
Dishes For Special Occasions written by Eulalia C. Blair and has been published by Reed Business Information this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Cooking categories.
Canadian Menu Manual
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Author :
language : en
Publisher:
Release Date : 1976
Canadian Menu Manual written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Cooking, Canadian categories.
Canadian Menu Manual Recipes And Menu Ideas For The Foodservice Profes Sion
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Author : Canada. Department of Industry, Trade and Commerce
language : en
Publisher:
Release Date : 1977
Canadian Menu Manual Recipes And Menu Ideas For The Foodservice Profes Sion written by Canada. Department of Industry, Trade and Commerce and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with categories.