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Management by Menu: Student Workbook Book
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operationfrom planning the facility and purchasing food to promoting items to customers and providing exceptional servicecan help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.Read More
from£29.68 | RRP: * Excludes Voucher Code Discount Also available Used from £11.78
- 0471413208
- 9780471413202
- National Restaurant Association Educational Foundation, Lendal H. Kotschevar
- 1 September 1994
- John Wiley & Sons
- Paperback (Book)
- 80
- 3rd Edition
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