Items related to Management by Menu
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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- PublisherEducational Foundation of the
- Publication date1993
- ISBN 10 0915452731
- ISBN 13 9780915452736
- BindingHardcover
- Edition number3
- Number of pages84
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Management by Menu
Published by
Educational Foundation of the
(1993)
ISBN 10: 0915452731
ISBN 13: 9780915452736
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Hardcover
Quantity: 1
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Book Description Hardcover. Condition: New. Seller Inventory # Abebooks244885
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