Management by Menu, Student Workbook, 3rd EditionAuthor: National Restaurant Association Educational Foundation , Lendal H. Kotschevar
Publisher: Wiley Publishing, Inc.
Publish date: September 1994
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.