Items related to Management by Menu, 4e Study Guide
Synopsis
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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About the Author
LENDAL H. KOTSCHEVAR, PhD, (1908-2007) was Professor Emeritus at Florida International University.
DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.
"About this title" may belong to another edition of this title.
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Study Guide to accompany Management by Menu, 4e
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Management by Menu : Study Guide to Accompany
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Management by Menu, 4e Study Guide
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Study Guide to accompany Management by Menu, 4e
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Management by Menu, 4e Study Guide (Paperback)
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John Wiley & Sons Inc, New York, 2007
ISBN 10: 0470140534
ISBN 13: 9780470140536
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Paperback. Condition: new. Paperback. 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780470140536
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Management by Menu : Study Guide to Accompany
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Study Guide to accompany Management by Menu, 4e
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ISBN 10: 0470140534
ISBN 13: 9780470140536
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Management by Menu : Study Guide to Accompany
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Management by Menu, 4e Study Guide
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