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Wenzel's Menu Maker, 2nd Edition

ISBN: 978-0-471-28987-6
1196 pages
June 1983, ©1983
Wenzel

Description

The reference no professional kitchen should be without

Wenzel's Menu Maker is one of the restaurant industry's most respected references. Over 2,000 scalable recipes across American, Italian, Mexican, Chinese, and Japanese cuisine provide the backdrop for essential menu planning advice and more. Discussion surrounding buying, inventory, and kitchen management provides invaluable insight for any back-of-house professional, helping you reduce costs, reduce waste, and create menus that customers will love. All classic customer favorites are covered, with recipes sourced from restaurants that have been using them successfully for decades.

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Table of Contents

Management.

Purchasing.

Soups.

Appetizers.

Salads/Pantry.

Beef.

Veal.

Pork.

Lamb.

Poultry.

Seafood.

International.

Meatless/Sauces.

Vegetables.

Bakery.

Desserts/Beverages.

Breakfasts.

Appendix.

Glossary.

Weights and Measures.
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Wenzel's Menu Maker, 2nd Edition (US $349.95)

-and- Hospitality Law: Managing Legal Issues in the Hospitality Industry, 4th Edition (US $123.95)

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