TITLE

CHAPTER FOUR: Effective Menu Planning and Pricing

AUTHOR(S)
BROWN, DOUGLAS ROBERT; HENKEL, SHRI
PUB. DATE
January 2007
SOURCE
Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p69
SOURCE TYPE
Book
DOC. TYPE
Book Chapter
ABSTRACT
Chapter Four of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It offers tips on how to plan a successful and profitable menu to appeal customers. It highlights the significance of recipe and procedure manual in ensuring consistency of menu items.
ACCESSION #
48057099

 

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