Management by Menu
Lendal H. Kotschevar, Diane Withrow,
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.
Категорії:
Рік:
2007
Видання:
4
Видавництво:
Wiley
Мова:
english
Сторінки:
430
ISBN 10:
0471475777
Файл:
PDF, 17.56 MB
IPFS:
,
english, 2007