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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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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Seller's Description:
Used book in good and clean conditions. Pages and cover are intact. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks. Fast Shipping.
Publisher:
Educational Foundation of the National Restaurant Association
Published:
1993
Language:
English
Alibris ID:
17975292517
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Standard Shipping: $4.63
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Seller's Description:
Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
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Seller's Description:
Very good. No dust jacket. Multiple Copies Available-Very Good Condition-May have school stamp and/or student names-May have some cover wear-DOES NOT INCLUDE ANY CDs OR ACCESS CODES IF APPLICABLE.
Publisher:
Educational Foundation of the National Restau
Published:
1975
Language:
English
Alibris ID:
16748926872
Shipping Options:
Standard Shipping: $4.63
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Seller's Description:
Good. Chicago: National Institute for the Foodservice Industry, 1975. Sm 4to hardcover. 381pp. Good book. Good dust jacket. Slightly dampstained. (Food Service, Restaurant Management) Inquire if you need further information.
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Seller's Description:
Good. Trade paperback (US). Glued binding. 432 p. Contains: Unspecified. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.