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Management by Menu, Study Guide, 4th Edition |
| Lendal H. Kotschevar (Formerly of Michigan State Univ.); Marcel R. Escoffier |
| Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
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| Paperback |
Pages, 8-1/2 x 11 in.
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Item #:
Price: |
0470140534
$32.00 |
John Wiley & Sons, Inc. | |
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