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Management by Menu 4e Study Guide de LH Kotschevar

Management by Menu 4e Study Guide

Autor LH Kotschevar
en Limba Engleză Paperback – 30 aug 2007
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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Specificații

ISBN-13: 9780470140536
ISBN-10: 0470140534
Pagini: 144
Dimensiuni: 215 x 280 x 9 mm
Greutate: 0.36 kg
Ediția:Study Guide
Editura: Wiley
Locul publicării:Hoboken, United States

Public țintă

Students at culinary schools

Notă biografică

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.

Descriere

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. .