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Synopsis
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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About the Author
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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- PublisherWiley
- Publication date2007
- ISBN 10 0470140534
- ISBN 13 9780470140536
- BindingPaperback
- LanguageEnglish
- Edition number4
- Number of pages144
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Management by Menu, 4e Study Guide
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Wiley & Sons, Incorporated, John, 2007
ISBN 10: 0470140534
ISBN 13: 9780470140536
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Management by Menu, 4e Study Guide
Published by
Wiley & Sons, Incorporated, John, 2007
ISBN 10: 0470140534
ISBN 13: 9780470140536
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Study Guide to accompany Management by Menu, 4e
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Study Guide to accompany Management by Menu, 4e
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Study Guide to accompany Management by Menu, 4e
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ISBN 13: 9780470140536
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