The updated edition of this classic text focuses on how the menu controls and influences every aspect of the foodservice operation. Discusses decision-making regarding menu-planning, pricing, cost control, analysis and menu mechanics. Provides background information on the foodservice industry and describes menu development from conception to implementation. Includes a new chapter on management by computer use, handy chapter outlines, attractive tables and illustrations.
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The updated edition of this classic text focuses on how the menu controls and influences every aspect of the foodservice operation. Discusses decision-making regarding menu-planning, pricing, cost control, analysis and menu mechanics. Provides background information on the foodservice industry and describes menu development from conception to implementation. Includes a new chapter on management by computer use, handy chapter outlines, attractive tables and illustrations.
Read Less
Add this copy of Management By Menu to cart. $13.61, good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 1975 by National Institute for the Foodservice Industry.
Edition:
1975, Educational Foundation of the National Restau
Add this copy of Management By Menu to cart. $35.00, good condition, Sold by Robinson Street Books rated 4.0 out of 5 stars, ships from Binghamton, NY, UNITED STATES, published 1975 by National Institute for the F.
Edition:
1975, Educational Foundation of the National Restau
Add this copy of Management By Menu to cart. $69.60, good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1975 by Educational Foundation of the National Restau.
Edition:
1975, Educational Foundation of the National Restau
Publisher:
Educational Foundation of the National Restau
Published:
1975
Language:
English
Alibris ID:
16748926872
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Seller's Description:
Good. Chicago: National Institute for the Foodservice Industry, 1975. Sm 4to hardcover. 381pp. Good book. Good dust jacket. Slightly dampstained. (Food Service, Restaurant Management) Inquire if you need further information.
