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Summary
Table of Contents
Chapter One: A Holistic Context for Menu Development
Chapter Two: Where Food and Beverages are Served
Chapter Three: How Customers Buy Your Products
Chapter Four: The Strategic Value of Knowledge
Chapter Five: Positioning Your Menus for Business Success
Chapter Six: Operational Considerations
Chapter Seven: Conceiving Menus that Respond to Your Market
Chapter Eight: Menu Pricing
Chapter Nine: Communicating with Menus
Chapter Ten: Menu Analysis
Index
Glossary
Appendix A: Extract from Food and Drug Administration Guidance for Industry: A Labeling Guide for Restaurants and Other Retail Establishments Selling Away-From-Home Foods
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