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Overview"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." Full Product DetailsAuthor: Lendal H. Kotschevar (Florida International University) , Diane Withrow (Cape Fear Community College, NC) , Marcel R. EscoffierPublisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Edition: 4th edition Dimensions: Width: 21.10cm , Height: 1.00cm , Length: 26.90cm Weight: 0.340kg ISBN: 9780470140536ISBN 10: 0470140534 Pages: 144 Publication Date: 31 August 2007 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationLENDAL H. KOTSCHEVAR, PhD, (1908-2007) was Professor Emeritus at Florida International University. DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina. Tab Content 6Author Website:Countries AvailableAll regions |
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