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McVety, Paul J.

Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette Lévesque. - 2nd ed. - New York : Wiley, c2001. - ix, 225 p. : ill. ; 28 cm.

Includes bibliographical references (p. 221-222) and index.

ISBN: 0471369470 (pbk. : alk. paper)

LCCN: 2001017547

Subjects--Topical Terms:
Menus.
Food service.

LC Class. No.: TX911.3.M45 / M38 2001

Dewey Class. No.: 642.5 / M176f