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Management by Menu : 3rd Edition

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Management by Menu : 3rd Edition

by Kotschevar, Lendal H.; Escoffier, Marcel R

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About This Item

Chicago, IL, U.S.A.: National Restaurant Association Educational Foundation, 1994. Soft Cover. As New. 8vo - over 7¾" - 9¾" tall. 387 pages. 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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Bookseller
Get Your Books Here US (US)
Bookseller's Inventory #
2876
Title
Management by Menu : 3rd Edition
Author
Kotschevar, Lendal H.; Escoffier, Marcel R
Book Condition
Used
Binding
Paperback
Publisher
Chicago, IL, U.S.A.: National Restaurant Association Educational Foundation, 1994
Keywords
FOOD SERVICE MANAGEMENT BUSINESS ECONOMICS HOSPITALITY TRAVEL TOURISM 0915452731 TEXT BOOK
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