Management by Menu, 4e Study Guide

By: Lendal H. Kotschevar, Diane Withrow

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Paperback | 2 August 2007 | Edition Number 4

At a Glance

Paperback
144 Pages

Edition Type
Revised

Dimensions(cm)
26.92 x 21.08 x 1.02

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$67.95

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<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.

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