Management by Menu, 4e Study Guide by Lendal H Kotschevar

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Management by Menu, 4e Study Guide by Lendal H Kotschevar

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Zusammenfassung

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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Management by Menu, 4e Study Guide by Lendal H Kotschevar

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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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.

SKU Nicht verfügbar
ISBN 13 9780470140536
ISBN 10 0470140534
Titel Management by Menu, 4e Study Guide
Autor Lendal H Kotschevar
Buchzustand Nicht verfügbar
Bindungsart Paperback
Verlag John Wiley & Sons Inc
Erscheinungsjahr 2007-08-31
Seitenanzahl 144
Hinweis auf dem Einband Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis Nicht verfügbar