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Management by Menu 4e - Kotschevar, Lendal H, and Withrow, Diane
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Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the "big picture" behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool. Thoroughly updated with the latest changes ...

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Management by Menu 4e 2007, Wiley, Hoboken, NJ

ISBN-13: 9780471475774

4th Updated edition

Trade paperback