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Kendall College - Winter 2011 | ||
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 | Management by Menu, 4th Edition + Management by Menu SG SET (Updated Edition) by Lendal Henry Kotschevar Hardcover, 576 Pages, Published 2007 ISBN-10: 0-470-16770-X / 047016770X ISBN-13: 978-0-470-16770-0 / 9780470167700 Two innovative menu resources for foodservice managers and studentsThis set provides Management by Menu, Fourth Edition and a student guide to accompany the book. The main text discusses the vital role of the menu in foodservice. The essential functions of costing, planning, analyzing, purchasing an | |