Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Management by Menu 2007, Wiley, Hoboken, NJ

ISBN-13: 9780471475774

4th Updated edition

Trade paperback

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Management by Menu 1994, Educational Foundation of the National Restaurant Association

ISBN-13: 9780915452736

3rd edition Illustrated

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Management by Menu 1986, Wiley

ISBN-13: 9780471636533

2nd edition

Hardcover

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Management by Menu 1975, Educational Foundation of the National Restau

ISBN-13: 9780915452200

Unabridged

Hardcover

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