Management by Menu
ISBN-13:
9780915452736
ISBN-10:
0915452731
Edition:
3rd
Author:
Lendal H. Kotschevar, Marcel R. Escoffier, Educational Foundation (National Restaurant Association)
Publication date:
1993
Publisher:
Educational Foundation of the
Format:
Hardcover
84 pages
FREE US shipping
Book details
ISBN-13:
9780915452736
ISBN-10:
0915452731
Edition:
3rd
Author:
Lendal H. Kotschevar, Marcel R. Escoffier, Educational Foundation (National Restaurant Association)
Publication date:
1993
Publisher:
Educational Foundation of the
Format:
Hardcover
84 pages
Summary
Management by Menu (ISBN-13: 9780915452736 and ISBN-10: 0915452731), written by authors
Lendal H. Kotschevar, Marcel R. Escoffier, Educational Foundation (National Restaurant Association), was published by Educational Foundation of the in 1993.
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Description
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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