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Image for Study Guide to accompany Management by Menu, 4e

Study Guide to accompany Management by Menu, 4e (4th ed)

Kotschevar, Lendal H. (Formerly of Michigan State University), Withrow, Diane (Diane Withrow, Cape Fear Community College, NC)
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"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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£47.56 Save 15.00%
RRP £55.95
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Product Details
John Wiley & Sons Inc
0470140534 / 9780470140536
Paperback / softback
647.95068
31/08/2007
United States
English
208 p.
research & professional Learn More
Previous ed.: Chicago, Ill.: National Restaurant Association, Educational Foundation, 1994.
KJM Management & management techniques, TTVC Hotel & catering trades
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