TY  - BOOK
AU  - Kotschevar, Lendal Henry
AU  - Withrow, Diane
TI  - Management by menu 
SN  - 978-0470-45004-8
U1  - C 647.95068 K84m 
CY  - New Jersey 
KW  - Food Service- Management
N2  - [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
ER  -