School-to-work training program textbook for high school students interested in food service careers. Includes profiles of significant members of the food service industry.
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation—from planning the facility and purchasing food to promoting items to customers and providing exceptional service—can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
Each lesson consists of student objectives, explanations to reinforce and supplement the text, key terms, an exercise, a self-test, and an assignment."--Introduction.
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