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Management by menu

by Kotschevar Lendal Henry

Synopsis

The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation from planning the facility and purchasing food to promoting items to customers and providing exceptional service can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.

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Book Information

Copyright year 2008
ISBN-13 9780471475774
ISBN-10 0471475777
Class Copyright
Publisher Wiley
Subject
File Size 0 MB
Number of Pages 405
Length of Recording 22
Shelf No. JC688