00889nam a2200217Ia 450000500170000000800470001724500860006411000180015026000440016830000430021230000110025550000480026602000220031465000310033605000170036754600150038450502370039933600090063633700150064533800110066020260803094238.0251212s2019    xx            000 0 und d©©©1 a3G Handy guide : bdesign and cost menus /cauthored and edited by 3G E-learning.2 a3G E-learning  aNew York, NY :b3G E-Learning,c©2019.  avii, 231 pages:bcolored illustrations  c23 cm.  aIncludes bibliographic references and index  a978-1-98462-549-6  aFood servicexCost control  a642 T41 2019  ain English  aChapter 1 Menu Planning and Development -- Chapter 2 Menu Design --  Chapter 3 Menu Management Supports -- Chapter 4 Menu pricing -- Chapter 5 Marketing your Menu & your Restaurant -- Chapter 6 Operational Controls & Menu Management  atext  aunmediated  avolume