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Management
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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.
- Sales Rank: #11816562 in Books
- Published on: 1994-09-15
- Original language: English
- Number of items: 1
- Dimensions: 9.37" h x .19" w x 7.48" l, .0 pounds
- Binding: Paperback
- 80 pages
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