HOW TO CREATE FOOD AND BEVERAGE MENUS
H. Berberoglu (Second Edition)
Finally a book that explains in a methodical and detailed fashion how to compile and create both food and beverage menus.
This excellent book will help every restaurateur, hotelier, and student, compile menus according to the market and restaurant they are planning or managing.
Contents: Table d'hôte and à la carte menus, compiling menus, writing and producing the menu, beverage menus, quality of paper used for menus menu layout,, menu printing, menu types, case studies. Annotated menus from around the world.
Softcover, Cerlox Bound, 308 Pages, ISBN 1-895861-36-5, Published 1995. ($45.00)
Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)