BROWSE BY
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Menu Planning

ISBN

9781635497366

Publisher

Larsen and Keller Education

Language

English

Publication Year

2018

Category

Tourism, Hotel and Hospitality

Pages

297

Price

122 $

Description

There has been an immense rise in the hotel and restaurant industry which has added to the significance of menu planning. There are separate menus for beverages and food. The food menus can be further divided into à-la-carte menus and buffet menus. The art of menu planning requires a good understanding of the cuisine being offered, the required ingredients and cost calculation. This book provides comprehensive insights into the field of menu planning. It is an appropriate guide for those seeking detailed information in this area.