Download or read book Management by Menu, Student Workbook written by National Restaurant Association Educational Foundation and published by Wiley. This book was released on 1994-09-15 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation—from planning the facility and purchasing food to promoting items to customers and providing exceptional service—can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.