Management by Menu
ISBN-10:
0915452731
ISBN-13:
9780915452736
Author(s): Kotschevar, Lendal H.; Escoffier, Marcel R.
Edition: 3rd
Released: Jan 01, 1993
Publisher: Educational Foundation of the
Format: Hardcover, 84 pages
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Description:
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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