Management by Menu, Student Workbook

by National Restaurant Association and Lendal H. Kotschevar

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The menu is an essential part of any foodservice 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.

Format:Paperback

Language:English

ISBN:0471413208

ISBN13:9780471413202

Release Date:September 1994

Publisher:Wiley

Length:80 Pages

Weight:0.40 lbs.

Dimensions:0.7" x 7.1" x 9.1"

Related Subjects

Agricultural Sciences Business Business & Finance Business & Investing Education & Reference Engineering Food Science Hospitality, Travel & Tourism Industries & Professions Technology Textbooks Travel

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Management by Menu, Student Workbook

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