Uses the menu as the unifying theme and the primary means of successful food service management for volume feeding in diverse locations. Coverage includes the history of the banqueting menu; catering operation styles ranging from restaurant locations to carryout and delivery; how to identify target markets; menu development; pricing; beverage management; operational controls and systems including a computer food service system; staffing and much more.
- ISBN10 0471546151
- ISBN13 9780471546153
- Publish Date 9 June 1992
- Publish Status Out of Stock
- Out of Print 22 June 2000
- Publish Country US
- Imprint John Wiley & Sons Inc
- Format Hardcover
- Pages 256
- Language English