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Publisher: Wiley & Sons, Incorporated, John
Kotschevar, Lendal H., Escoffier, Marcel R., NRA Educational Foundation Staff
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.Kotschevar, Lendal H. is the author of 'Management by Menu' with ISBN 9780471442370 and ISBN 0471442372.