Management by Menu
Lendal H. Kotschevar, Diane Withrow,
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.
Catégories:
Année:
2007
Edition:
4
Editeur::
Wiley
Langue:
english
Pages:
430
ISBN 10:
0471475777
Fichier:
PDF, 17.56 MB
IPFS:
,
english, 2007