The Menu

Taylor, Eunice; Taylor, Jerry

doi:10.1007/978-1-349-20616-2_7

Eunice Taylor BSc(Hons), MIFST, MCFA, CertEd &
Jerry Taylor BA, MEd, FCHIMA, FCFA, LCG

Part of the book series: Macmillan Master Series

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1 Citations

Abstract

Catering establishments which serve food will usually produce a menu. A menu tells the customer what dishes are available at a particular meal. A menu is also a planned production schedule for the kitchen staff.

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Authors

Eunice Taylor BSc(Hons), MIFST, MCFA, CertEd
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Jerry Taylor BA, MEd, FCHIMA, FCFA, LCG
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Taylor, E., Taylor, J. (1990). The Menu. In: Mastering Catering Theory. Macmillan Master Series. Palgrave, London. https://doi.org/10.1007/978-1-349-20616-2_7

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DOI: https://doi.org/10.1007/978-1-349-20616-2_7
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-47191-3
Online ISBN: 978-1-349-20616-2
eBook Packages: Palgrave Business & Management CollectionBusiness and Management (R0)

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