Restaurant Operations and Controls: A Practical Guide

Business & Money

Escoffier, Marcel R.

Industries

PRENTICE/HALL

<p>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.</p>

Management by Menu, Third Edition and NRAEF Workbook Package

Kotschevar, Lendal H.

Economics

John Wiley&Sons, Inc.

<p>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.</p>

Management by Menu

Educational Foundation (National Restaurant Association)

Management & Leadership

Educational Foundation of the

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