Management by Menu + Management by Menu |
|
| Author:
| Kotschevar, Lendal H.
Withrow, Diane |
| ISBN: | 978-0-470-16770-0 |
| Publication Date: | Aug 2007 |
| Publisher: | John Wiley & Sons, Limited
|
| Book Format: | Hardback |
| List Price: | AUD $200.00 |
Book Description:
|
Two innovative menu resources for foodservice managers and students
This set provides Management by Menu, Fourth Edition and a student guide to accompany the book. The main text discusses the vital role of the menu in foodservice. The essential functions of costing, planning, analyzing, purchasing and production are covered. Students and foodservice professionals can benefit by learning to create a menu that's an effective management tool. The study guide...
More Description
Two innovative menu resources for foodservice managers and students
This set provides Management by Menu, Fourth Edition and a student guide to accompany the book. The main text discusses the vital role of the menu in foodservice. The essential functions of costing, planning, analyzing, purchasing and production are covered. Students and foodservice professionals can benefit by learning to create a menu that's an effective management tool. The study guide reinforces the book material, which offers the unique approach of linking the menu to overall management principles.