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
Irish Booksellers
(Portland, ME, U.S.A.)

Book Description Wiley, 1994. Condition: New. book. Seller Inventory # M0471413208

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