Management by Menu

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Management by Menu

Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the “big picture” behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service.

Statement of Responsibility

Author(s)

Kotschevar, Lendal H. - Personal Name
Withrow, Diane - Personal Name

Edition

4th

Call Number

647.950 Kot m

ISBN/ISSN

9780471475774

Subject(s)

Foodservice Management

Classification

647.950

Series Title

GMD

Text

Language

English

Publisher

Wiley

Publishing Year

2008

Publishing Place

New Jersey

Collation

411p

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