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Management by Menu

Management by Menu by Lendal H. Kotschevar
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US$ 53.50
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.
John Wiley & Sons, Inc.; November 2007
429 pages; ISBN 9780470139547
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Title: Management by Menu
Author: Lendal H. Kotschevar; Diane Withrow
 
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