Study Guide to accompany Management by Menu, 4e

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John Wiley & Sons, Aug 17, 2007 - Technology & Engineering - 144 pages
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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Contents

II
1
III
10
IV
23
V
36
VI
44
VII
53
VIII
62
IX
78
X
86
XI
96
XII
105
XIII
115
XIV
123
XV
133
Copyright

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About the author (2007)

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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