Menu planning for the hospitality industry. (Record no. 76500)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02503nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | ZW-GwMSU |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240625100640.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240625b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1862504296 : |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781862504295 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | rda |
| Transcribing agency | MSULIB |
| Language of cataloging | English |
| Description conventions | rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX943 KIV |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Kivela, Jaska. |
| Relator term | author |
| 245 10 - TITLE STATEMENT | |
| Title | Menu planning for the hospitality industry. |
| Statement of responsibility, etc | Jaksa Kivela |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Melbourne : |
| Name of publisher, distributor, etc | Global Books & Subscription Services |
| Date of publication, distribution, etc | 1994. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 202 pages : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| content type term | text |
| 337 ## - MEDIA TYPE | |
| source | unmediated |
| media type term | rdamedia |
| media type code | n |
| 338 ## - CARRIER TYPE | |
| source | volume |
| carrier type term | rdacarrier |
| carrier type code | nc |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Development of the menu: what is a menu; history of menu development. Principles of professional menu planning: menu objectives; applications; the customers; menu marketing strategy; menu item cycle; food trends. Compiling menus: course structure; type of menus; planning guidelines; gastronomic observations; developing sample menus. Relationships of menu planning, facility layout and equipment: models of catering planning; functional tasks; fuctional areas and workplaces; design and space allocation; production quantity and equipment required; new technology and planning; energy efficiency and conservation issues. Nutrition for menu planning: applying nutritional knowledge; nutrient needs and recommended daily intakes; dietary menu planning aids; groups with special dietary needs. Beverages: beverage menu; alcoholic beverage menu; planning principles for wine menus; principles of wine and food compatibility; merchandising. Financial planning and analysis: menu item costing and pricing: menu item costing and pricing; standardised recipe system; menu item pricing methods; assessing popularity and performance; menu engineering; break-even point; elasticity of demand. Menu design: approach to design; format and material; logos, artwork and graphs; typography; colour; dynamics of menu design; communicating via the menu; description and information; printing prices; truth and the law. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | A well-planned menu is critical to the success of any modern foodservice business. This guide to menu planning looks at this subject from four broad perspectives: culinary and gastronomic; financial and cost; design and graphic; and marketing |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Caterers and catering |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food service management |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Menu planning |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Menus |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total Checkouts | Full call number | Barcode | Date last seen | Date checked out | Copy number | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Batanai Library | Batanai Library | Open Shelf | 19/10/2011 | Gweru Teachers' College | 6 | TX943 KIV | BK22071 | 07/09/2017 | 23/08/2016 | 49140 | 45.00 | 18/09/2017 | Book | ||||
| Library of Congress Classification | Batanai Library | Batanai Library | Open Shelf | 19/10/2011 | Gweru Teachers' College | 6 | TX943 KIV | BK22372 | 07/09/2017 | 04/09/2015 | 49141 | 45.00 | 18/09/2017 | Book | ||||
| Library of Congress Classification | Batanai Library | Batanai Library | Open Shelf | 12/11/2004 | Gweru Teachers' College | TX943 KIV | BK91426 | 07/09/2017 | 56021 | 45.00 | 18/09/2017 | Book |