Management by Menu by Lendal H. Kotschevar and Diane Withrow
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- ISBN 10 0471475777
- ISBN 13 9780471475774
- Published Aug 10 2007
- Format Paperback
- Page Count 432
- Language English
- Edition 4
- Publisher Wiley
Publishers Text
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.Other cookbooks by this author
- CHIC Baking
- CHIC Baking/Pastry
- Foodservice Planning: Layout, Design, and Equipment
- Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition
- Quantity Food Production: Standards, Principles and Techniques
- Quantity Food Production, 4th Edition
- Quantity Food Production, Planning, and Management, 3rd Edition
- Quantity Food Purchasing (5th Edition)
- Short Order Cooking
- The Ultimate Guide for the Foodservice Professional - Presenting Service
- Understanding Cooking
- Understanding Food
