Synopsis
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation––from planning the facility and purchasing food to promoting items to customers and providing exceptional service––can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
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Management by Menu, 3rd
Published by
John Wiley & Sons, Inc., Hoboken, NJ, 2001
ISBN 10: 0471442372
ISBN 13: 9780471442370
New
Packet
Seller: a2zbooks, Burgin, KY, U.S.A.
Seller rating 5 out of 5 stars
Packet. Condition: New. 3rd Edition. Still in Shrinkwrap, Includes Student Workbook Multiple copies available this title. Quantity Available: 4. ISBN: 0471442372. ISBN/EAN: 9780471442370. Pictures of this item not already displayed here available upon request. Inventory No: 1560771851. Seller Inventory # 1560771851
Stock Image
Management by Menu, 3rd
Published by
John Wiley & Sons, Inc., Hoboken, NJ, 2001
ISBN 10: 0471442372
ISBN 13: 9780471442370
New
Packet
Seller: a2zbooks, Burgin, KY, U.S.A.
Seller rating 5 out of 5 stars
Packet. Condition: New. 3rd Edition. Still in Shrinkwrap, Includes Student Workbook Multiple copies available this title. Quantity Available: 10. ISBN: 0471442372. ISBN/EAN: 9780471442370. Pictures of this item not already displayed here available upon request. Inventory No: 1560771850. Seller Inventory # 1560771850