9780134484471 - foundations of menu planning di traster, daniel (27 risultati)
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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- Edizione Internazionale
Da: Readify Books, New Castle, DE, U.S.A.Readify Books
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Lingua: Inglese
Editore: Pearson (edition 2), 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: BooksRun, Philadelphia, PA, U.S.A.BooksRun
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Paperback. Condizione: Fair. 2. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
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Paperback. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: Books for Life, LAUREL, MD, U.S.A.Books for Life
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Condizione: very_good. Book is in very good condition. Clean with little to no signs of wear or markings highlights.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: A Team Books, Conway, AR, U.S.A.A Team Books
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paperback. Condizione: Good. Used books may not include access codes or one time use codes. Proven Seller with Excellent Customer Service. Choose expedited shipping and get it FAST.
Lingua: Inglese
Editore: Pearson (edition 2), 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: BooksRun, Philadelphia, PA, U.S.A.BooksRun
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Paperback. Condizione: Very Good. 2. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: HPB-Red, Dallas, TX, U.S.A.HPB-Red
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Paperback. Condizione: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.
Lingua: Inglese
Editore: Pearson (edition 2), 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: BooksRun, Philadelphia, PA, U.S.A.BooksRun
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Paperback. Condizione: Very Good. 2. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: -OnTimeBooks-, Phoenix, AZ, U.S.A.-OnTimeBooks-
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Condizione: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! S…hips USPS Media Mail.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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Condizione: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: CollegeBooksDirect, Greenville, TX, U.S.A.CollegeBooksDirect
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Condizione: New. Book.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: GoldBooks, Denver, CO, U.S.A.GoldBooks
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Paperback. Condizione: new. New Copy. Customer Service Guaranteed.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: New.
Lingua: Inglese
Editore: Pearson Education (US), Upper Saddle River, 2018
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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Paperback. Condizione: new. Paperback. For courses in Menu Planning (Culinary Arts) Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for…successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analysing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the books reputation as the most comprehensive resource of its kind on the market. The 2nd Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table dhote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximise profitability. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Lingua: Inglese
Editore: Pearson Education (US), 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: New.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
Da: Ubiquity Trade, Miami, FL, U.S.A.Ubiquity Trade
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Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Lingua: Inglese
Editore: Pearson College Div, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 2nd edition. 251 pages. 11.00x8.75x0.50 inches. In Stock.
Lingua: Inglese
Editore: Pearson Education (US), Upper Saddle River, 2018
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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Paperback. Condizione: new. Paperback. For courses in Menu Planning (Culinary Arts) Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for…successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analysing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the books reputation as the most comprehensive resource of its kind on the market. The 2nd Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table dhote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximise profitability. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Lingua: Inglese
Editore: PEARSON EDUC, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
- Print on Demand
Da: moluna, Greven, Germaniamoluna
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.
Lingua: Inglese
Editore: Pearson, 2024
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
- Print on Demand
Da: preigu, Osnabrück, Germaniapreigu
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Taschenbuch. Condizione: Neu. Foundations of Menu Planning | Daniel Traster | Taschenbuch | 272 S. | Englisch | 2024 | Pearson | EAN 9780134484471 | Verantwortliche Person für die EU: Pearson Studium im Verlag Pearson Benelux B.V. Zweigniederla, Sankt-Martin-Str. 82, 81541 München, buchhandel[at]pearson[dot]com | Anbieter: preig…u Print on Demand.
Lingua: Inglese
Editore: Pearson Sep 2024, 2024
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -How to create a menu from start to finish!Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost c…ontrol tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market.The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.Financial Times Prent., St.-Martin-Straße 82, 81541 München 272 pp. Englisch.
Lingua: Inglese
Editore: Pearson, 2017
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 160,90
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - How to create a menu from start to finish!Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost co…ntrol tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market.The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.
Lingua: Inglese
Editore: Pearson Education (US), Upper Saddle River, 2018
Serie: What's New in Culinary & Hospitality, Libro 1 di 8. Libro 1 di 8 - What's New in Culinary & Hospitality
- Brossura
- Print on Demand
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
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EUR 220,92
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Paperback. Condizione: new. Paperback. For courses in Menu Planning (Culinary Arts) Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for…successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analysing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the books reputation as the most comprehensive resource of its kind on the market. The 2nd Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table dhote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximise profitability. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
