Management by menu
Kotschevar, Lendal Henry
Management by menu - New Jersey John Wiley & Sons, Inc., 2008 - xv, 411 p. Includes index
[This book]presents the menu as the central influence on all foodservice functions. [It] 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. [This book is for] both students and working managers.
978-0470-45004-8
Food Service- Management
C 647.95068 K84m
Management by menu - New Jersey John Wiley & Sons, Inc., 2008 - xv, 411 p. Includes index
[This book]presents the menu as the central influence on all foodservice functions. [It] 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. [This book is for] both students and working managers.
978-0470-45004-8
Food Service- Management
C 647.95068 K84m