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Management by Menu
Management by Menu
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 doc...  more »
ISBN-13: 9780471413196
ISBN-10: 0471413194
Publication Date: 9/15/1994
Pages: 387
Edition: 3
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Publisher: Kendall/Hunt Publishing Company
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 0
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