Management by Menu, 4e & Management by Menu Study Guide Set - Hardcover

Kotschevar, Lendal H.; Withrow, Diane

Hardcover

ISBN 10: 047016770X ISBN 13: 9780470167700

Verlag: John Wiley & Sons Ltd, 2007

Inhaltsangabe

Two innovative menu resources for foodservice managers and studentsThis set provides Management by Menu, Fourth Edition and a student guide to accompany the book. The main text discusses the vital role of the menu in foodservice. The essential functions of costing, planning, analyzing, purchasing and production are covered. Students and foodservice professionals can benefit by learning to create a menu that's an effective management tool. The study guide reinforces the book material, which offers the unique approach of linking the menu to overall management principles.

Über diesen Titel

Über 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.

Details zur Ausgabe

• Verlag: John Wiley & Sons Ltd
• Erscheinungsdatum: 2007
• ISBN 10: 047016770X
• ISBN 13: 9780470167700
• Einband: Tapa dura
• Sprache: Englisch
• Anzahl der Seiten: 576
• Kontakt zum Hersteller: Nicht verfügbar