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Attributions
Introduction
Vicki Mendham
1. Principles of Planning Menus
2. Standards for Planning Meals
3. Market Considerations and Target Market
4. Nutritional Concerns in Menu Planning
5. Types of Menus
6. Importance of the Menu
Beth Egan
7. Buffet and Banquet Menus
8. Beverage Menus
9. Recipe and Menu Costing
10. Menu and Recipe Pricing
11. Computer Aided Menu Design
12. Writing Menu Copy and Product Descriptions
13. Trends in Menus
14. Layout of the Written Menu
15. Menu Analysis (Engineering)
16. The Principles of Menu Engineering
The BC Cook Articulation Committee
17. Business Decisions and The Menu
Appendix
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Menu Planning Copyright © by Vicki Mendham is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.