Management by Menu, 4e Study Guide
Withrow, Diane, Kotschevar, Lendal H.
ISBN 10: 0470140534 ISBN 13: 9780470140536
Published by Wiley & Sons, Incorporated, John, 2007
Used
Soft cover
From
Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
AbeBooks Seller since 3 August 2006
This specific item is no longer available.
About this Item
Description:
Used book that is in excellent condition. May show signs of wear or have minor defects. Seller Inventory # 18142349-6
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.
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.
"About this title" may belong to another edition of this title.
Bibliographic Details
Title: Management by Menu, 4e Study Guide
Publisher: Wiley & Sons, Incorporated, John
Publication Date: 2007
Binding: Soft cover
Condition: Very Good
Edition: 4 Edition.
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Management by Menu: Study Guide to accompany Management by Menu, 4e Study Guide
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John Wiley & Sons 2007-08-31, 2007
ISBN 10: 0470140534
ISBN 13: 9780470140536
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Management by Menu, 4e Study Guide (Paperback)
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John Wiley & Sons Inc, New York, 2007
ISBN 10: 0470140534
ISBN 13: 9780470140536
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Paperback. Condition: new. Paperback. 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. 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780470140536
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