Management by Menu, Student Workbook

by National Restaurant Association and Lendal H. Kotschevar

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.

• Format: Paperback
• Language: English
• ISBN: 0471413208
• ISBN13: 9780471413202
• Release Date: September 1994
• Publisher: Wiley
• Length: 80 Pages
• Weight: 0.40 lbs.
• Dimensions: 0.7" x 7.1" x 9.1"