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Barnes & Noble @ TCC Virginia Beach Campus - SPRING 2011 | ||
Section D01B | ||
 | Management by Menu 4e (4th Edition) by Diane Withrow, Lendal Henry Kotschevar, Lendal H. Kotschevar (Formerly Of Michigan State Univ.) Paperback, 432 Pages, Published 2007 ISBN-10: 0-471-47577-7 / 0471475777 ISBN-13: 978-0-471-47577-4 / 9780471475774 Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the “big picture” behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beve | |