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How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book’s reputation as the most comprehensive resource of its kind on the market.   The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d’hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.  

First came wood, then came canvas, and now we introduce our Framed Giclee Textured Wall Art. We start with a giclee lithograph mounted on wood, and finish it with a texturized brush stroke finish. We didn't stop there though as we fit it within a 1.5 in. thick ebony wood grain frame to add depth and dimension. Ready to hang. Color: Off-White.

Proudly made in the USA, all of our wall plaques start off as high quality lithograph prints that are then mounted on durable MDF wood. Each piece is hand finished and comes with a fresh layer of foil on the sides to give it a crisp clean look. It arrives ready to hang with no installation required, and comes with sturdy clear corners to keep it from damaging in transit. Color: Off-White.

First came wood, then came canvas, and now we introduce our Framed Giclee Textured Wall Art. We start with a giclee lithograph mounted on wood, and finish it with a texturized brush stroke finish. We didn't stop there though as we fit it within a 1.5 in. thick ebony wood grain frame to add depth and dimension. Ready to hang. Color: Off-White.

First came wood, then came canvas, and now we introduce our Framed Giclee Textured Wall Art. We start with a giclee lithograph mounted on wood, and finish it with a texturized brush stroke finish. We didn't stop there though as we fit it within a 1.5 in. thick ebony wood grain frame to add depth and dimension. Ready to hang. Color: Off-White.

First came wood, then came canvas, and now we introduce our Framed Giclee Textured Wall Art. We start with a giclee lithograph mounted on wood, and finish it with a texturized brush stroke finish. We didn't stop there though as we fit it within a 1.5 in. thick ebony wood grain frame to add depth and dimension. Ready to hang. Color: Off-White.

First came wood, then came canvas, and now we introduce our Framed Giclee Textured Wall Art. We start with a giclee lithograph mounted on wood, and finish it with a texturized brush stroke finish. We didn't stop there though as we fit it within a 1.5 in. thick ebony wood grain frame to add depth and dimension. Ready to hang. Color: Off-White.

From one of GEMS most well-known and successful authors, Math on the Menu interweaves mathematics with an imaginary Mexican restaurant. Students help the Rosada family start a restaurant by planning the menu, determining different combinations of ingredients, analyzing costs, setting prices, expanding into combination plates, and arranging tables annd chairs in a new location. Children use a wide variety of problem-solving skills. These taste- full activities put math learning in a real-world, multi-cultural, and delicious context.

How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book’s reputation as the most comprehensive resource of its kind on the market.   The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d’hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.  

Start your day the Paleo wayA good breakfast has long been touted as the secret to a great day. But if you're following a Paleo diet, traditional favorites like English muffins, yogurt, oatmeal, toast with jam, and treats like pancakes, waffles, and blueberry muffins are off the menu. Now, Jane Barthelemy, the author of Paleo Desserts, has whipped up more than 150 healthy, luscious, low-carb replacements free of gluten, grain, dairy, and refined sugar. Created to give you greater energy without hunger pangs, feelings of deprivation, or a crash later in the day, these recipes are nutrient-dense and see of the sugar and chemicals that trigger cravings and weight gain. You'll find everything from homemade staple ingredients, such as non-dairy milks and nut butters, to grain-free breads, cereals, and muffins, as well as smoothies, egg- and meat-based hearty breakfasts, and grab-n-go goodies—and they're all made with real foods: fresh vegetables, tart fruits, unprocessed meats, nuts, eggs, and refined oils.With recipes for Paleo versions of your favorite breakfasts, including:English MuffinsBanana BreadHigh-Protein Chia-Crunch GranolaChocolate Brownie Superfood WafflesBlueberry Lemon MuffinsBacon Cauliflower Hash with EggsCauliflower Tater TotsCowboy Baked EggsMushroom Cheese SouffleSpinach and Feta QuicheWild Salmon Cakes with Sour Creamand many moreWith egg-free, tree nut-free, and meat-free options, as well as recipes that work with diabetic- and candida-friendly diets, Good Morning Paleo will give you healthy, nutritious fuel to keep you going strong throughout your day.

Diavlo means 'devil' in Italian and any dish with its namesake is always the hottest on the menu. The Randall Diavlo Series offers the best flavors of all tube high gain tone solutions. Plug in and start to sweat!

Diavlo means 'devil' in Italian and any dish with its namesake is always the hottest on the menu. The Randall Diavlo Series offers the best flavors of all tube high gain tone solutions. Plug in and start to sweat!

Diavlo means 'devil' in Italian and any dish with its namesake is always the hottest on the menu. The Randall Diavlo Series offers the best flavors of all tube high gain tone solutions. Plug in and start to sweat!

Diavlo means 'devil' in Italian and any dish with its namesake is always the hottest on the menu. The Randall Diavlo Series offers the best flavors of all tube high gain tone solutions. Plug in and start to sweat!

Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today’s competitive food service industry. This user-friendly guide starts with basic principles before introducing more specialized topics like costing, AP/EP, menu pricing, recipe conversion and costing, and inventory costs. Written in a non-technical, easy-to-understand style, the book features a case study that runs through all chapters, showing the various math concepts put into real-world practice. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: · Basic math for the culinary arts and food service industry · Math for the professional kitchen · Math for the business side of the food service industry · Computer applications for the food service industry Each chapter within these sections is rich with resources, including helpful callout boxes for particular formulas and concepts, example menus and price lists, and information tables. Review questions, homework problems, and the ongoing case study end each chapter.

An Exquisite Seasonal Tasting Menu from the Heart of South PhillyLaurel, the first book from restaurateur and Top Chef winner Nicholas Elmi, promises to be as engrossing and delicious as its restaurant namesake, a culinary stronghold in South Philly. Elmi's French background and training informed Laurel from the start, but Laurel is a true American restaurant with a modern feel. The acclaimed nine-course tasting menu is unmatched in Philadelphia. Elmi does seasonality just right. Fall brings Apple-Yuzu Consommé, Marinated Trout Roe, and Bitter Greens.Winter serves up Bourbon-Glazed Grilled Lobster, Crunchy Grains, and Apple Blossom,Spring is evidenced by Black Sea Bass, Peas, and RhubarbSummer is distilled in Marigold-Compressed Kohlrabi, Buckwheat, and Cured Egg. The book is also a letter of gratitude to the restaurant's suppliers, whose work colors every dish they serve. Each chapter is a full nine-course tasting menu with accompanying cocktail, and almost as delicious on the page as the meal itself.

The bestselling Month of Meals series is all here—newly updated and collected into one complete, authoritative volume! With this proven meal-planning system, you'll have thousands of daily menu combinations, with more than 330 diabetes-friendly recipes, and thousands of snack combinations. Stop worrying—and start enjoying your food!

Get a sense on how to best spend your hard-earned money with our engaging resource on daily marketplace skills. Start off with an understanding of the value of money. Take this understanding one step further by planning your own budget. Then, move on to calculating restaurant menu and grocery prices. Extend this with calculating sales tax and tip. Finish up with a comprehensive look at different forms of payment. Comprised of reading passages, graphic organizers, real-world activities, crossword, word search and comprehension quiz, our resource combines high interest concepts with low vocabulary to ensure all learners comprehend the essential skills required in life. All of our content is reproducible and aligned to your State Standards and are written to Bloom's Taxonomy.

Restaurant Parenting from inception to profits. Quick, clear, cogent answers with in-depth guidance to best practices. Six sections include (1) Start-Plan-Finance-Locate-Design (2) Quality-Menu Science. (3) Team Excellence (4) Training (5) Operations-control (6) Valuation Buy/Sell. Restaurant Handbook Tools & Rules combines MBA business science insight combined with 20 years of experience with designing, financing, building and operation of award winning successes.

Your start up menu for super-charged culture changeSchool culture is the invisible thread woven throughout your school that defines everything from dress codes to student success. Packed with workable strategies and real-life stories of culture re-boots, this practical handbook for change shows you how to: Be the transformational leader your school needs to reinvigorate your school culture Establish a student-centered learning culture focused on student outcomes Engage teachers in culture-focused leadership teams to support teacher and student learning Get parents and community on-board to collaborate for student achievement Connect professional development and school culture for maximum results