Management by menu

By:

Kotschevar, Lendal Henry

Contributor(s):

Withrow, Diane

Material type: Text

TextPublication details: New Jersey ; John Wiley & Sons, Inc., ; 2008Description: xv, 411 p; Includes indexISBN:

978-0470-45004-8

Subject(s):

Food Service- Management

DDC classification:

C 647.95068 K84m

Summary: [This book]presents the menu as the central influence on all foodservice functions. [It] outlines both the big picture behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. [This book is for] both students and working managers.

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Holdings
Item type	Current library	Call numberdasdasdas	Status	Barcode
Book	PCC CIRCULATION	C 647.95068 K84m (Browse shelf(Opens below))	Available	3381

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Previous	C 647.95 St8d Dining room and banquet management	C 647.95068 An3t Textbook of food and beverage management	C 647.95068 F74 Food and beverage management	C 647.95068 K84m Management by menu	C 647.95068 M31 Managing food and nutrition services: for the culinary, hospitality, and nutrition professions	C 647.95068 M31 Managing food and nutrition services: for the culinary, hospitality, and nutrition professions	C 647.95068 M57f Food, beverage, and service management	Next

[This book]presents the menu as the central influence on all foodservice functions. [It] outlines both the big picture behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. [This book is for] both students and working managers.

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