Items related to Management by menu
Synopsis
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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Management by Menu
Published by
Chicago, IL, U.S.A.: Educational Foundation of the National Restaurant Association, 1975, Chicago, IL, U.S.A., 1975
ISBN 10: 0915452200
ISBN 13: 9780915452200
Used
Hardcover
Seller: Lighthouse Books and Gifts, Lincoln, NE, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. Egon, Ungar (illustrator) (illustrator). Hard Cover. Good. Management. This hardcover does not have a dust jacket. The blue boards are in great shape. We have cheap media mail rates. 381 pages. Seller Inventory # 101030
Stock Image
Management by menu
Published by
National Institute for the F, 1975
ISBN 10: 0915452200
ISBN 13: 9780915452200
Used
Hardcover
Seller: Robinson Street Books, IOBA, Binghamton, NY, U.S.A.
Seller rating 4 out of 5 stars
Hardcover. Condition: Good. Prompt Shipment, shipped in Boxes, Tracking PROVIDED: Good hardcover no dust jacket, clean pages, tips bumped. Seller Inventory # RoughRoom12IB039