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Study Guide to accompany Management by Menu, 4e

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Study Guide to accompany Management by Menu, 4e 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.

About This Edition

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