This book was written for restaurant management to include set up, techniques, budgeting for the entrepreneur. Very straightforward with invaluable information. Paperback: 287 pages Publisher: Van Nostrand Reinhold (August 1990) Language: English ISBN-10: 0442004044 ISBN-13: 978-0442004040 Product Dimensions: 9.2 x 6 x 0.8 inches Shipping Weight: 1 pounds

Short Order Cooking

Lendal H. Kotschevar

Travel

Van Nostrand-Reinhold

Management by Menu

Timothy R. Hinkin

John Wiley&Sons, Inc.

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 and production are covered. Students and foodservice professionals can benefit by learning to create a menu that's an effective management tool. The study guide reinforces the book material, which offers the unique approach of linking the menu to overall management principles.

Management by Menu, 4th Edition + Management by Menu SG SET

Business & Money

wiley

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.

Engineering & Transportation

Marcel R. Escoffier

Engineering

Kendall/Hunt Publishing Company

Managing Beverage Service (04) by Kotschevar, Lendal H - Cichy, Ronald F [Paperback (2004)]

Managing Beverage Service

Cookbooks, Food & Wine

Ronald F. Cichy

Beverages & Wine

Amer Hotel & Motel Assn

See the best price to sell, buy, or rent books by Lendal H. Kotschevar. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Lendal H. Kotschevar