Management by Menu, 4e Study Guide

von Lendal H Kotschevar, Diane Withrow

144 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

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.