This resource provides an in depth look at creating, costing, designing a menu and how it can influence restaurant success. Each chapter is organized with objectives, chapter outlines, chapter summaries, comprehension and discussion questions, a case study and project suggestions for students. Online supplementary teaching materials are also available to accompany this resource, including PowerPoint presentations, a test bank and a teacher's manual.--Ministry of Education website.

Commercial Cooking 10, 20, 30.