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Management by Menu
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.
Paperback
First published January 1, 1975
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June 5, 2013
The menu is the insight and the foundation of the meal. What is reveals is important.
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