Management by Menu

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Management by Menu

Lendal H. Kotschevar, Diane Withrow, "Management by Menu"
2007 | pages: 428 | ISBN: 0471475777 | PDF | 8,4 mb

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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