Management by Menu Management By Menu 4E Study Guide Study Guide

by Lendal H. Kotschevar, Diane Withrow, Marcel R. Escoffier

Management by Menu Management By Menu 4E Study Guide Study Guide Synopsis

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.

Book Information

ISBN: 9780470140536
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
Format: Paperback
Pagination: 144 pages
Categories: Hotel & catering trades, Management & management techniques,

About Lendal H. Kotschevar, Diane Withrow, Marcel R. Escoffier

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