TY  - BOOK
ED  - 3G E-learning
TI  - 3G Handy guide : : design and cost menus 
SN  - 978-1-98462-549-6
AV  - 642 T41 2019 
PY  - 2019///
CY  - New York, NY
PB  - 3G E-Learning
KW  - Food service
KW  - Cost control
N1  - Includes bibliographic references and index; Chapter 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
ER  -