£54.11

Wiley Management by Menu 4e - Foodservice Management Guide

Name: Wiley Management by Menu 4e - Foodservice Management Guide
Brand: Wiley
Price: 54.11 GBP
Availability: InStock

9780471475774

Professional Development

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£54 today · usual range £31–£54 · best ever £31

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Description

Management by Menu, Fourth Edition provides a unique perspective by treating the menu as the primary influence on every aspect of a foodservice operation. This Wiley publication helps readers understand the connection between menu planning and successful management. It covers the big picture of running a foodservice business while providing practical guidance on essential daily tasks. Whether you are a student learning the fundamentals or a working manager looking to improve your skills, this book offers actionable insights. You will learn how to use the menu as a central tool to manage costing, planning, and production. The content is thoroughly updated to reflect the latest changes in the industry, ensuring you have access to current knowledge. From beverage management and promotion to service and purchasing, this edition provides the framework needed to develop a menu and use it to drive your operation forward.

Key Features

Uses the menu as a central tool to guide all foodservice functions and management decisions.

Provides practical details for essential tasks including costing, planning, and analyzing.

Covers comprehensive operational areas such as purchasing, production, and beverage management.

Offers guidance on promotion and service to help improve overall foodservice operations.

Includes updated industry information to reflect the latest changes in the field.

Designed to help both students and working managers develop and implement effective menus.

Product Specifications

Brand: Wiley
Model: 9780471475774
Format: paperback
ASIN: 0471475777
Category: Books > Subjects > Business, Finance & Law > Management > Human Resources > Professional Development
Domain: Amazon UK
Release Date: 17 July 2007
Listed Since: 13 February 2007

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Wiley Management by Menu 4e - Foodservice Management Guide

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