
<i>Management by Menu</i> 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.
Page Count:
144
Publication Date:
2007-08-17
ISBN-10:
0470140534
ISBN-13:
9780470140536
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