Management by menu

By: Contributor(s): Material type: TextTextPublication details: New Jersey ; John Wiley & Sons, Inc., ; 2008Description: xv, 411 p; Includes indexISBN:
  • 978-0470-45004-8
Subject(s): DDC classification:
  • C 647.95068 K84m
Summary: [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.
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Item type Current library Call number Status Barcode
Book Book PCC CIRCULATION C 647.95068 K84m (Browse shelf(Opens below)) Available 3381

[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.

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