Management by Menu by Lendal H. Kotschevar
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Management by Menu
By Lendal H. Kotschevar

Management by Menu

Study Guide 4th Revised edition


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Management by Menu by Lendal H. Kotschevar

Book Description

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.

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Book Details

ISBN: 9780470140536
ISBN-10: 0470140534
Format: Paperback
(277mm x 215mm x 8mm)
Pages: 144
Imprint: John Wiley & Sons Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 31-Aug-2007
Country of Publication: United Kingdom

Other Editions...


Books By Author Lendal H. Kotschevar

Management by Menu by Lendal H. Kotschevar Management by Menu, Paperback (August 2007)

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. .

Presenting Service by Lendal H. Kotschevar Presenting Service, Paperback (May 2006)

There is an art to good service that can be trained and taught and Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition provides students with the skills to create a good dining experience through good service.

Quantity Food Production, Planning and Management by Lendal H. Kotschevar Quantity Food Production, Planning and Management, Hardback (March 2000)

An eagerly awaited revision of the classic hospitality management text, this book covers all aspects of preparing large amounts of food in commercial operations, including planning, management, and related issues such as nutrition, equipment, service, purchasing, profitability, and property.

» View all books by Lendal H. Kotschevar

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