Management by Menu

Front Cover
National Institute for the Foodservice Industry, 1975 - Food service management - 381 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

BLUEPRINT AND SHOWCARD
43
INTEGRATING THE MENU INTO THE SYSTEM
241
A SUMMING
361
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