Kotschevar, Lendal Henry <br/><br/>
Management by menu  

 - New Jersey    John Wiley & Sons, Inc.,   2008 
 - xv, 411 p.  Includes index 
<br/><br/> [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. 
<br/><br/><label>ISBN: </label>978-0470-45004-8 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Service- Management
<br/><br/><label>Dewey Class. No.: </label>C 647.95068 K84m