Management by Menu : 3rd Edition
by Kotschevar, Lendal H.; Escoffier, Marcel R
- Used
- Paperback
- Condition
- See description
- Seller
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Abingdon, Illinois, United States
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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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Details
- Bookseller
- Get Your Books Here (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
- Bookseller catalogs
- Text Book;
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