Some highlighting to text. Marking and underlining throughout.Minor wear to page edges and corners. Cover a bit worn and rubbed.Moderate wear to page edges and corners. Sticker on back cover.

Bestandsnummer des Verk�ufers 744568

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Bibliografische Details

Titel

Management by Menu

Verlag

Wiley

Erscheinungsjahr

2007

Sprache

Englisch

ISBN-10

0471475777

ISBN-13

9780471475774

Einband

Paperback

Auflage

4. Auflage

Zustand

Fair

Gewicht

48�Unzen

Verk�uferkataloge

BUBusiness

�ber diesen Titel

Inhaltsangabe

Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the “big picture” behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool.

Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.

�ber die Autorin bzw. den Autor

LENDAL 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.

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We are a Mom and Pop brick and mortar shop in the heart of downtown Laramie. We strive for quality titles at resonable prices. Open Monday-Saturday 10:30-6:00.

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