The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation--from planning the facility and purchasing food to promoting items to customers and providing exceptional service--can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
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The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation--from planning the facility and purchasing food to promoting items to customers and providing exceptional service--can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
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Add this copy of Management By Menu to cart. $40.03, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1994 by Kendall/Hunt Publishing Compan.
