Management by Menu, 4e Study Guide

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Authors: Lendal H. Kotschevar, Diane Withrow

Format: Paperback

Pages: 144

ISBN-13: 9780470140536

Publication date: 20070802