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Description - Management by Menu by Lendal H. Kotschevar

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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Book Details

ISBN: 9780471413196
ISBN-10: 0471413194
Format: Paperback
(230mm x 150mm x 19mm)
Pages: 400
Imprint: John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
Publish Date: 2-Feb-2001
Country of Publication: United States

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