Skip to Main Content

FSM 3030: Facilities Design & Analysis (Day): Menu Planning

A resource guide to assist students with their food service planning project.

Books @ JWU

Fundamentals of menu planning
Call Number: Reference Area - TX911.3.M45 M38
Profitable menu planning
Call Number: Reference Area - TX911.3.M45 D79
ISBN: 0131196804
Food service menus : pricing and managing the food service menu for maximum profit
Call Number: Reference Area - TX911.3.C65 F16 vol. 13

Hospitality Articles

Use your library barcode located on your University ID to access the library's databases

menu planning	menu design	menu trends	cafeteria
catering	take out	hospitals	hotels

Search Ebsco Databases & Find Articles!

Culinary Articles

Search 150 cooking and nutrition magazines. Use your barcode.

Create Your Menu

Menu Collection

JWU e-menu collection

Search a digital showcase of menus from around the world.