Management by menu /

Main Author:	Kotschevar, Lendal Henry, 1908-
Corporate Author:	ProMgmt. (Program)
Other Authors:	Escoffier, Marcel Robert,
Format:	Book
Language:	English
Published:	Chicago : National Restaurant Association/ Educational Foundation, 1994.
Edition:	3rd ed.
Subjects:	Food service management.

Similar Items

Management by menu /
by: Kotschevar, Lendal Henry, 1908-
Published: (2008)

Study guide to accompany management by menu /
by: Kotschevar, Lendal Henry, 1908-
Published: (2008)

Management by menu: Student workbook /
Published: (1995)

Quantity food production, planning, and management/
by: Knight, John Barton, 1950-
Published: (2000)

At your service : a hands-on guide to the professional dining room /
by: Fischer, John W.
Published: (2005)

Food service μηνιαίο περιοδικό ελεγχόμενης κυκλοφορίας για την επαγγελματική εστίαση και τη βιομηχανία τροφίμων - ποτών.
Published: (2006)

Dining out :secrets from Americaʹs leading critics, chefs, and restaurateurs /
by: Dornenburg, Andrew
Published: (1998)

Menu : pricing and strategy /
by: Miller, Jack E., 1930-
Published: (1996)

Presenting service :the ultimate guide for the foodservice professional /
by: Kotschevar, Lendal Henry 1908-
Published: (2007)

Presenting service : the ultimate guide for foodservice professionals /
by: Kotschevar, Lendal Henry 1908-
Published: (2006)

Presenting service : the ultimate guide for the foodservice professional /
by: Kotschevar, Lendal Henry, 1908-
Published: (1999)

The theory of catering /
by: Kinton, Ronald
Published: (1984)

The theory of catering /
by: Kinton, Ronald.
Published: (2003)

Ceserani and Kinton's the theory of catering /
by: Foskett, David, 1951-
Published: (2007)

Διατροφή και τροφοδοσία πληρωμάτων & εδεσματολόγιο ελληνικών πλοίων
by: Δεληγιάννης, Χαράλαμπος Α.
Published: (2014)

Quantity food purchasing /
by: Kotschevar, Lendal Henry, 1908-
Published: (1999)

Menu marketing and management : competency guide ; National Restaurant Association Educational Foundation.
Published: (2007)

Sociology on the menu an invitation to the study of food and society /
by: Beardsworth, Alan, 1945-
Published: (1996)

Institutional food management
by: Sethi, Mohini.
Published: (2004)

Food and beverage management : profitable /
by: Kotas, Richard
Published: (1994)

Food and beverage management /
Published: (2012)

Dining room and banquet management /
by: Strianese, Anthony J.
Published: (1997)

Dining room and banquet management /
by: Strianese, Anthony J.
Published: (2003)

Dining room and banquet management /
by: Strianese, Anthony J.
Published: (2008)

Food and beverage management : a selection of readings /
Published: (1994)

The professional chefʹs guide to kitchen management /
by: Fuller, John 1916-
Published: (1985)

Managing service in food and beverage operations /
by: Cichy, Ronald F.
Published: (2005)

Food and beverage management :a selection of readings /
Published: (1994)

The hospitality manager΄s guide to wines, beers, and spirits /
by: Schmid, Albert W. A.
Published: (2004)

Managing beverage service /
by: Kotschevar, Lendal Henry, 1908-
Published: (2004)

Sociology on the menu: an invitation to the study of food and society/
by: Beardsworth, Alan, 1945-
Published: (1997)

Leadership lessons from a chef : finding time to be great /
by: Carroll, Charles M., 1964-
Published: (2008)

Human resources in the foodservice industry : organizational behavior management approaches /
Published: (2006)

Management of food and beverage operations /
by: Ninemeier, Jack D.
Published: (2005)

Management of food and beverage operations /
by: Ninemeier, Jack D.
Published: (2010)

Personnel management in the hotel and catering industry /
by: Boella, M. J.
Published: (1974)

Managing human resources in the hospitality industry : an experiential approach /
by: Iverson, Kathleen M., 1955-
Published: (2001)

Pioneers of the hospitality industry : lessons from leaders, innovators and visionaries /
by: Shea, Linda J.
Published: (2009)

Food and beverage service /
by: Lillicrap, Dennis.
Published: (2006)

Planning and control for food and beverage operations /
by: Ninemeier, Jack D.
Published: (1998)

Cannot write session to /tmp/vufind_sessions/sess_q7fepn3ur4g1stng4knms1ulc2