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9780470140536 - Management by Menu, 4e Study Guide: Study Guide to Accompany by Kotschevar, Lendal H ; Withrow, Diane (16 results)
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Paperback. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
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Condition: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item for full refund. Ships USPS Media Mail.
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Management by Menu, 4e Study Guide
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Condition: As New. Unread book in perfect condition.
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Condition: New.
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Management by Menu : Study Guide to Accompany
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Management by Menu, 4e Study Guide (Paperback)
Language: English
Published by John Wiley & Sons Inc, New York, 2007
ISBN 10: 0470140534 ISBN 13: 9780470140536
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 multiple locations in the US or from the UK, depending on stock availability.
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Management by Menu : Study Guide to Accompany
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Study Guide to accompany Management by Menu, 4e
Language: English
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0470140534 ISBN 13: 9780470140536
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.
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Management by Menu: Study Guide to accompany Management by Menu, 4e Study Guide
Language: English
Published by John Wiley & Sons 2007-08-31, 2007
ISBN 10: 0470140534 ISBN 13: 9780470140536
Paperback. Condition: New.
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Management by Menu
Language: English
Published by John Wiley and Sons Ltd, 2007
ISBN 10: 0470140534 ISBN 13: 9780470140536
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 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. . Num Pages: 144 pages. BIC Classification: KJM; TTVC. Category: (P) Professional & Vocational. Dimension: 277 x 215 x 8. Weight in Grams: 352. . 2007. 4th Edition. Paperback. . . . .
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Study Guide to Accompany Management by Menu, Fourth Edition
Language: English
Published by John Wiley & Sons Inc, 2007
ISBN 10: 0470140534 ISBN 13: 9780470140536
Paperback. Condition: Brand New. 4th study guide edition. 137 pages. 10.50x8.25x0.25 inches. In Stock.
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Management by Menu
Language: English
Published by John Wiley and Sons Ltd, 2007
ISBN 10: 0470140534 ISBN 13: 9780470140536
Condition: New. 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. . Num Pages: 144 pages. BIC Classification: KJM; TTVC. Category: (P) Professional & Vocational. Dimension: 277 x 215 x 8. Weight in Grams: 352. . 2007. 4th Edition. Paperback. . . . . Books ship from the US and Ireland.
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Condition: New. Brand new! Please provide a physical shipping address.
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Management by Menu, 4e Study Guide (Paperback)
Language: English
Published by John Wiley & Sons Inc, New York, 2007
ISBN 10: 0470140534 ISBN 13: 9780470140536
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.
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Management by Menu, 4e Study Guide (Paperback)
Language: English
Published by John Wiley & Sons Inc, New York, 2007
ISBN 10: 0470140534 ISBN 13: 9780470140536
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 Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
