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Management by Menu, Study Guide, 4th Edition
Management by Menu, Study Guide, 4th Edition
Lendal H. Kotschevar, Formerly of Michigan State Univ.
Diane Withrow, Diane Withrow, Cape Fear Community College, NC
ISBN: 978-0-470-14053-6
©2008
144 pages
INSTRUCTORS
STUDENTS
TITLE INFORMATION
Description  |  Table of Contents  |  Hallmark Features
Description
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.  

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