Management by Menu, Student Workbook

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9780471413202: Management by Menu, Student Workbook
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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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National Restaurant Association Educational Foundation; Lendal H. Kotschevar
Published by Wiley (1994)
ISBN 10: 0471413208 ISBN 13: 9780471413202
New Softcover Quantity Available: 1
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Irish Booksellers
(Portland, ME, U.S.A.)
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Book Description Wiley, 1994. Condition: New. book. Seller Inventory # M0471413208

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