Foodservice Operations Management: A Menu Perspective

by Taylor, James; Roseman, Mary

• ISBN13: 9781524970970
• ISBN10: 1524970972
• Format: Paperback

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Management by Menu

by Kotschevar, Lendal H.; Withrow, Diane

• ISBN13: 9780471475774
• ISBN10: 0471475777
• Edition: 4th
• Format: Paperback

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Management by Menu, 5th Edition

by Kotschevar, Lendal; Blocker, Linda

• ISBN13: 9781119366195
• ISBN10: 1119366194
• Edition: 5th
• Format: Paperback

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Study Guide to accompany Management by Menu, 4e

by Kotschevar, Lendal H.; Withrow, Diane

• ISBN13: 9780470140536
• ISBN10: 0470140534
• Edition: 4th
• Format: Paperback

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Serving People with Food Allergies: Kitchen Management and Menu Creation

by Schaefer; Joel J.

• ISBN13: 9781439828045
• ISBN10: 1439828040
• Edition: 1st
• Format: Hardcover

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Purchasing, Cost Control, and Menu Management for the Art Institutes

by International Culinary Schools at th

• ISBN13: 9780470179161
• ISBN10: 0470179163
• Format: Hardcover

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Purchasing, Cost Control, and Menu Management Volume 1 and Volume 2 with NAMP Spanish Notebook Charts Set

by Art Institute

• ISBN13: 9780470881606
• ISBN10: 0470881607
• Format: Hardcover

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Management by Menu

by Kotschevar, Lendal H.; Escoffier, Marcel R.; Educational Foundation (National Restaurant Association)

• ISBN13: 9780915452736
• ISBN10: 0915452731
• Edition: 3rd
• Format: Hardcover

Management by Menu, Student Workbook, 3rd Edition

by National Restaurant Association Educational Foundation; Lendal H. Kotschevar (Professor Emeritus, Florida International University, North Miami, Florida)

• ISBN13: 9780471413202
• ISBN10: 0471413208
• Edition: 3rd
• Format: Paperback

Management by Menu and NRAEF Workbook Package, 3rd Edition

by Lendal H. Kotschevar (Professor Emeritus, Florida International Univ., North Miami, Florida); Marcel R. Escoffier

• ISBN13: 9780471442370
• ISBN10: 0471442372
• Edition: 3rd
• Format: Paperback