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The updated edition of this classic text focuses on how the menu controls and influences every aspect of the foodservice operation. Discusses decision-making regarding menu-planning, pricing, cost control, analysis and menu mechanics. Provides background information on the foodservice industry and describes menu development from conception to implementation. Includes a new chapter on management by computer use, handy chapter outlines, attractive tables and illustrations.

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Management by Menu 1994, Educational Foundation of the National Restaurant Association

ISBN-13: 9780915452736

3rd edition Illustrated

Trade paperback

Management by Menu 1986, Wiley

ISBN-13: 9780471636533

2nd edition

Hardcover

Management by Menu 1975, Educational Foundation of the National Restau

ISBN-13: 9780915452200

Unabridged

Hardcover