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Management by Menu, Student Workbook
Management by Menu Student Workbook
Author: National Restaurant Association Educational Foundation, Lendal H. Kotschevar
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: 9780471413202
ISBN-10: 0471413208
Publication Date: 9/15/1994
Pages: 80
Edition: 3
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Publisher: Wiley
Book Type: Paperback
Members Wishing: 0
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