Da
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Valutazione del venditore 5 su 5 stelle
Venditore AbeBooks dal 15 maggio 2019
New Copy. Customer Service Guaranteed. Codice articolo 92C26_22_0471475777
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.
Informazioni sull?autore:
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.
Titolo: Management by Menu
Casa editrice: Wiley
Data di pubblicazione: 2007
Legatura: Paperback
Condizione: new
Edizione: quarta edizione
Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Codice articolo 00016864117
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.
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