Management by Menu
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Book Overview
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.
Format:Paperback
Language:English
ISBN:0471413194
ISBN13:9780471413196
Release Date:September 1994
Publisher:Kendall/Hunt Publishing Company
Length:387 Pages
Weight:1.45 lbs.
Dimensions:9.1" x 0.7" x 7.2"
Related Subjects
Agricultural Sciences Business Business & Finance Business & Investing Economics Education & Reference Engineering Food Science Home Repair Hospitality, Travel & Tourism How-to & Home Improvements Industries & Professions Information Management Management Management & Leadership Popular Economics Study Guides Studying & Workbooks Technology Test Prep & Study Guides TextbooksCustomer Reviews
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