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|a Durón García, Carlos
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|a Ingeniería del menú /
|c Carlos Durón García.
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| 260 |
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|a México :
|b Editorial Trillas,
|c ©2011.
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| 300 |
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|a 138 páginas :
|b ilustraciones ;
|c 24 cm.
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|a Trillas turismo
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| 504 |
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|a Incluye referencias bibliográficas e índice analítico
|
| 505 |
0 |
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|a Considerando al comensal -- El plan de mercadotécnia -- Características que deben considerarse para la elaboración del menú -- Área de producción y la ingeniería del menú -- Diseño del menú -- Rentabilidad y popularidad de platillo.
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