000			01191nam a2200325Ia 4500
005			20260803094238.0
008			251212s2019 xx 000 0 und d©©©
245	1		_a3G Handy guide : _bdesign and cost menus / _cauthored and edited by 3G E-learning.
110	2		_a3G E-learning
260			_aNew York, NY : _b3G E-Learning, _c©2019.
300			_avii, 231 pages: _bcolored illustrations
300			_c23 cm.
500			_aIncludes bibliographic references and index
020			_a978-1-98462-549-6
650			_aFood service _xCost control
944			_aCIR
050			_a642 T41 2019
943			_b0 _c0 _d0 _e1 _f0 _g0 _h1 _i0 _j0
944			_b1 _c1 _d0
953			_pHED6277
546			_ain English
953			_cCollege Library
505			_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
591			_a0
336			_atext
337			_aunmediated
338			_avolume
942			_2lcc _cBK _afjjumarang _b2024-01-29 14:50:46 _ddsolimen _e2024-10-29 15:50:32
998			_a12148
999			_c12039 _d12039