Management by Menu
3rd Edition
Published on 15. September 1994
Book
Paperback/Softback
400 pages
978-0-471-41319-6 (ISBN)
Description
The menu is an essential part of any food service operation. Using the menu as a management tool in every area of operation - from planning the facility and purchasing food to promoting items to customers and providing exceptional service - can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
More details
Edition
3rd Revised edition
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
Illustrations
Ill.
Dimensions
Height: 230 mm
Width: 150 mm
Weight
652 gr
ISBN-13
978-0-471-41319-6 (9780471413196)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Lendal H. Kotschevar | Diane Withrow
Management by Menu
Book
08/2007
4th Edition
Wiley
€375.00
Shipment within 10-20 days
Previous edition
Lendal H. Kotschevar
Management by Menu
Book
09/1986
2nd Edition
Wiley
€53.86
Article exhausted; check for reprint