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Textbook
Study Guide to accompany Management by Menu, 4eISBN: 978-0-470-14053-6
Paperback
144 pages
August 2007, ©2008
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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.
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