3rd Edition
Paperback (01 Sep 1994)
Not available for sale
Out of stock
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation––from planning the facility and purchasing food to promoting items to customers and providing exceptional service––can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
| ISBN: | 9780471442370 |
| Publisher: | John Wiley & Sons, Inc. |
| Imprint: | Wiley |
| Pub date: | 01 Sep 1994 |
| Edition: | 3rd Edition |
| Language: | English |
| Number of pages: | 480 |
| Weight: | 822g |
| Height: | 200mm |
| Width: | 150mm |
| Spine width: | 25mm |
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