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Management by Menu, Third Edition and NRAEF Workbook Package
Management by Menu Third Edition and NRAEF Workbook Package
Author: Lendal H. Kotschevar, Marcel R. Escoffier
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation--from planning the facility and purchasing food to promoting items to customers and providing exceptional service--can help ensure success. This book serves as a guide both to developing a menu and to using it as a control d...  more »
ISBN-13: 9780471442370
ISBN-10: 0471442372
Publication Date: 9/15/1994
Pages: 480
Edition: 3
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Publisher: John Wiley & Sons
Book Type: Paperback
Members Wishing: 0
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