Books @ JWU
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Fundamentals of menu planning
Call Number: Reference Area - TX911.3.M45 M38 -
Profitable menu planning
Call Number: Reference Area - TX911.3.M45 D79ISBN: 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 |
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Culinary Articles
Search 150 cooking and nutrition magazines. Use your barcode.
