'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, John Wiley & Sons, Hoboken, NJ

ISBN-13: 9780471475774

4th Updated edition

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Management by Menu 2007, John Wiley & Sons, Hoboken, NJ

ISBN-13: 9780470140536

4th Study Guide edition

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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

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Management by Menu 1975, Educational Foundation of the National Restau

ISBN-13: 9780915452200

Unabridged

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