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.
ISBN: | 9780470140536 |
Publication date: | 31st August 2007 |
Author: | Lendal H. (Formerly of Michigan State University) Kotschevar, Diane (Diane Withrow, Cape Fear Community College, NC) Withrow |
Publisher: | John Wiley & Sons Inc |
Format: | Paperback |
Pagination: | 144 pages |
Genres: |
Hotel, hospitality and catering trades Management and management techniques |