000			00886nam a2200217Ia 4500
005			20250730165136.0
008			250728s9999 xx 000 0 und d
020			_a978-0470-45004-8
082			_aC 647.95068 K84m
100			_aKotschevar, Lendal Henry
245		0	_aManagement by menu
260			_aNew Jersey
260			_b John Wiley & Sons, Inc.,
260			_c2008
300			_axv, 411 p.
300			_bIncludes index
520			_a[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.
650			_aFood Service- Management
700			_aWithrow, Diane
942			_2ddc _cBK
999			_c1250 _d1250