Management by Menu: Book by Lendal H. Kotschevar

Management by Menu

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ISBN: 9780471413196    Publisher: John Wiley and Sons Ltd Year of publishing: 2001     Format:  Paperback No of Pages: 400        Language: English
The menu is an essential part of any food service 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...Read more
The menu is an essential part of any food service 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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