Management by menu

Book info: Management by menu (Hardcover, 84 pages – Educational Foundation of the, 1994) – Educational Foundation of the, 1994. Language: Eng.

Condition: Good

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.