Management by Menu, 4th Edition + Management by Menu SG SET - Hardcover

Lendal H. Kotschevar

Hardcover

ISBN 10: 047016770X ISBN 13: 9780470167700

Publisher: Wiley, 2007

Synopsis

Two innovative menu resources for foodservice managers and studentsThis set provides Management by Menu, Fourth Edition and a student guide to accompany the book. The main text discusses the vital role of the menu in foodservice. The essential functions of costing, planning, analyzing, purchasing and production are covered. Students and foodservice professionals can benefit by learning to create a menu that's an effective management tool. The study guide reinforces the book material, which offers the unique approach of linking the menu to overall management principles.

Edition details

• Publisher: Wiley
• Publication date: 2007
• Language: English
• ISBN 10: 047016770X
• ISBN 13: 9780470167700
• Binding: Hardcover
• Edition number: 1
• Number of pages: 576