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Contents Chapter 1: New Trends in the Foodservice Industry Chapter 2: Market Survey Chapter 3: Nutrition and Menu Planning Chapter 4: Foodservice Menus Chapter 5: The Yield Test Chapter 6: Standard Recipes Chapter 7: Recipe Costing Chapter 8: Characteristics of a Menu Chapter 9: Sales History Chapter 10: Merchandising the Menu Chapter 11: Foodservice Equipment Analysis Appendix A: Descriptive Copy Exercise Appendix B: Descriptive Terms for Menus Appendix C: Words Frequently Misspelled on Students? menus Appendix D: Culinary Terms Appendix E: Measurements Appendix F: A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry Appendix G: National Restaurant Association?s Accuracy in Menus Appendix H: Menu Marketing Characteristics Appendix I: Menu-Making Principles Bibliography Glossary Index
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