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Management by Menu
Lendal H. Kotschevar
€ 70.79
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Description for Management by Menu
Paperback. Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant. . Num Pages: 144 pages. BIC Classification: KJM; TTVC. Category: (P) Professional & Vocational. Dimension: 277 x 215 x 8. Weight in Grams: 352.
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Product Details
Format
Paperback
Publication date
2007
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
144
Condition
New
Number of Pages
144
Place of Publication
New York, United States
ISBN
9780470140536
SKU
V9780470140536
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Lendal H. Kotschevar
LENDAL H. KOTSCHEVAR, PhD, (1908-2007) was Professor Emeritus at Florida International University. DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.
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