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Management by Menu, Study Guide
Posted on 2010-04-28
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Author: Lendal H. Kotschevar, Diane Withrow
Publisher: Wiley (2007) Binding: Paperback, 144 pages pricer: ISBN-10: 0470140534 editorialreviews 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. failed
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2.5 out of 5 by Book123 |
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