Management by Menu, 4e Study Guide (Paperback)

Diane Withrow

ISBN 10: 0470140534 / ISBN 13: 9780470140536

Published by John Wiley & Sons Inc, New York, 2007

About this Item

Paperback. Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant. Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Seller Inventory # 9780470140536

Bibliographic Details

• Title: Management by Menu, 4e Study Guide (Paperback)
• Publisher: John Wiley & Sons Inc, New York
• Publication Date: 2007
• Language: English
• ISBN 10: 0470140534
• ISBN 13: 9780470140536
• Binding: Paperback
• Edition: 4th Edition
• Condition: new

About this title

Synopsis

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

About the Author

LENDAL H. KOTSCHEVAR, PhD, (1908-2007) was Professor Emeritus at Florida International University.

DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.