3rd Edition
Hardback (12 Feb 1999)
Not available for sale
Out of stock
For a restaurant or other foodservice operation, the menu is a key marketing tool. This book provides foodservice professionals or prospective foodservice managers with an understanding of the importance of a well developed menu programme.
| ISBN: | 9780471253303 |
| Publisher: | John Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 12 Feb 1999 |
| Edition: | 3rd Edition |
| DEWEY: | 642.5 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 257 |
| Weight: | 974g |
| Height: | 284mm |
| Width: | 221mm |
| Spine width: | 24mm |
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