Claudette levesque ware (30 résultats)

Paperback. Etat : Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Etat : very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Etat : good. Paperback Book.

Etat : very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Etat : acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.

Etat : good. A good reading copy. May contain markings or be a withdrawn library copy.

Paperback. Etat : Fair. Book in Fair condition.

paperback. Etat : As New.

Paperback. Etat : Good. An essential guide for a vital foodservice skill-revised and updated Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. This Third Edition also features: An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy Numerous forms, tables, and worksheets to aid in menu research, planning, and design New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield With this accessible resource, hospitality and culinary students, restaurateurs, and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise. Heavy. 272 pages.…

Etat : very_good.

Etat : new.

Etat : As New. Unread book in perfect condition.

Etat : good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Etat : good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Paperback. Etat : New. Culinary Educators' Teaching Tools and Tips was written as a comprehensive resource for both new and "seasoned" culinary arts, food service, and hospitality instructors. It serves as a valuable source of information for secondary and post-secondary culinary educators filled with specific, concrete, and achievable lab and classroom teaching techniques.Culinary Educators' Teaching Tools and Tips addresses the many issues related to student learning and instructor effectiveness including:lesson plan development suggestions for successful lectures active learning techniques motivation and student engagement strategies methods for facilitating discussions assessment, tests and evaluation practices grading tools and rubrics tips for integrating technology in the classroom and laboratory classroom management.…

Paperback. Etat : Brand New. 1st edition. 200 pages. 9.00x7.25x0.50 inches. In Stock.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New.

Paperback. Etat : New. Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise. …

Etat : As New. Unread book in perfect condition.

Etat : New. A comprehensive resource for both new and seasoned culinary arts, food service, and hospitality instructors. The book serves as a valuable source of information for secondary and post-secondary culinary educators filled with specific, concrete, and achiev.

Etat : New. In English.

Paperback. Etat : Brand New. 3rd edition. 258 pages. 10.75x8.25x0.75 inches. In Stock.

Paperback. Etat : New. Culinary Educators' Teaching Tools and Tips was written as a comprehensive resource for both new and "seasoned" culinary arts, food service, and hospitality instructors. It serves as a valuable source of information for secondary and post-secondary culinary educators filled with specific, concrete, and achievable lab and classroom teaching techniques.Culinary Educators' Teaching Tools and Tips addresses the many issues related to student learning and instructor effectiveness including:lesson plan development suggestions for successful lectures active learning techniques motivation and student engagement strategies methods for facilitating discussions assessment, tests and evaluation practices grading tools and rubrics tips for integrating technology in the classroom and laboratory classroom management.…

Etat : New. Brand new! Please provide a physical shipping address.

Paperback. Etat : New. Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise. …