3rd Edition
Paperback (01 Sep 1994)
Not available for sale
Includes delivery to the United States
Out of stock
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation from planning the facility and purchasing food to promoting items to customers and providing exceptional service can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
| ISBN: | 9780471413202 |
| Publisher: | John Wiley & Sons, Inc. |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 01 Sep 1994 |
| Edition: | 3rd Edition |
| Language: | English |
| Number of pages: | 80 |
| Weight: | 170g |
| Height: | 230mm |
| Width: | 150mm |
| Spine width: | 18mm |
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