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.
|Publication date:||2nd August 2007|
|Author:||Lendal H. Kotschevar, Diane Withrow, Marcel R. Escoffier|
|Publisher:||John Wiley & Sons Ltd an imprint of John Wiley and Sons Ltd|
|Categories:||Hotel & catering trades, Management & management techniques,|