Management by Menu, 4e Study Guide

9780470140536

Pages: 144
Publication Date: 31 August 2007
Format: Paperback
Availability: Available To Order

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Overview

"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."

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Author: Lendal H. Kotschevar (Florida International University) , Diane Withrow (Cape Fear Community College, NC) , Marcel R. Escoffier
Publisher: John Wiley & Sons Inc
Imprint: John Wiley & Sons Inc
Edition: 4th edition
Dimensions: Width: 21.10cm , Height: 1.00cm , Length: 26.90cm
Weight: 0.340kg
ISBN:

9780470140536

ISBN 10: 0470140534
Pages: 144
Publication Date: 31 August 2007
Audience: Professional and scholarly , Professional & Vocational
Format: Paperback
Publisher's Status: Active
Availability: Available To Order

We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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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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Management by Menu, 4e Study Guide

9780470140536

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9780470140536

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