Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette Levesque
By: McVety, Paul J.
Contributor(s): Ware, Bradley J | Levesque, Claudette.
Material type:
BookPublisher: New York, N.Y. : Wiley, c2001Edition: 2nd ed.Description: 225 p. : ill.ISBN: 0471369470.Call No.:
TX911.3 .M45
M328F 2001
Subject(s): MENUS | FOOD SERVICEBibliography, etc. Note: Includes bibliographical references and index
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX911.3 .M45 M328F 2001 (Browse shelf) | Available | 200208130026 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
| TX911.3 .M33 S774M 2001 Math principles for food service occupations | TX911.3 .M45 K583M Menu planning for the hospitality industry / | TX911.3 .M45 K583M Menu planning for the hospitality industry / | TX911.3 .M45 M328F 2001 Fundamentals of menu planning / | TX911.3 .M45 M328F 2001 Fundamentals of menu planning / | TX911.3 .M45 S226M 1990 Marketing by menu | TX911.3 .M45 S422M 1991 Menu design : merchandising and marketing |
Includes bibliographical references and index
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