Description - Management by Menu by Lendal H. Kotschevar
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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(230mm x 150mm x mm)
John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
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