Management by Menu

Lendal H. Kotschevar (Autor)

NRA Educational Foundation (Herausgeber)

Buch | Softcover

400 Seiten

1994 | 3rd Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-41319-6 (ISBN)

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The menu is an essential part of any food service operation. This book serves as a guide both to developing a menu and to using it as a control document in areas of operation ranging from planning the facility and purchasing food to promoting items to customers and providing exceptional service.

The menu is an essential part of any food service 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.

Erscheint lt. Verlag	2.2.2001
Zusatzinfo	Ill.
Verlagsort	New York
Sprache	englisch
Maße	150 x 230 mm
Gewicht	652 g
Themenwelt	Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-41319-4 / 0471413194
ISBN-13	978-0-471-41319-6 / 9780471413196
Zustand	Neuware