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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Seller's Description:
New. Still in Shrinkwrap, Includes Student Workbook Multiple copies available this title. Quantity Available: 4. ISBN: 0471442372. ISBN/EAN: 9780471442370. Pictures of this item not already displayed here available upon request. Inventory No: 1560771851.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
New. Still in Shrinkwrap, Includes Student Workbook Multiple copies available this title. Quantity Available: 10. ISBN: 0471442372. ISBN/EAN: 9780471442370. Pictures of this item not already displayed here available upon request. Inventory No: 1560771850.
