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Management by Menu, 3rd Edition |
| National Restaurant Association Educational Foundation; Lendal H. Kotschevar (Professor Emeritus, Florida International University, North Miami, Florida) |
| 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 document.
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| Paperback |
400 Pages, 7-1/2 x 9-1/4 in.
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Price: |
0471413194
$95.00 |
John Wiley & Sons, Inc. | |
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