browse books

Management by Menu, Student Workbook, 3rd Edition

Author: National Restaurant Association Educational Foundation , Lendal H. Kotschevar

ISBN13: 9780471413202

Publisher: Wiley Publishing, Inc.

Price: 30.00
Pages: 80
Edition: Paperback
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.