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Uses the menu as the unifying theme and the primary means of successful food service management for volume feeding in diverse locations. Coverage includes the history of the banqueting menu; catering operation styles ranging from restaurant locations to carryout and delivery; how to identify target markets; menu development; pricing; beverage management; operational controls and systems including a computer food service system; staffing and much more.
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Book Description Wiley, 1992. Hardcover. Condition: New. 1. Seller Inventory # DADAX0471546151
Book Description Wiley, 1992. Hardcover. Condition: New. Never used!. Seller Inventory # P110471546151
Book Description Wiley, 1992. Hardcover. Condition: New. 1. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Seller Inventory # 0471546151n