Na Jeong-gi: Understanding Menu Management

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Description

The menus that are central to the success of the restaurant are not adopted as single subjects except for a few four-year colleges and colleges. Instead, the need for a professional book on the whole menu is so great that it's not just about a chapter of eating management, but about common sense. In this context, the book has a second revision of the program that deals with menus as marketing tools, sales tools, and management tools, using the equation "The Manager Who Is Capable to Manage Minds" as a priority.

Korean title: 메뉴관리의 이해

Korean author: 나정기

Korean publisher: 백산출판사

ISBN-13: 9791166393976

나정기: 메뉴관리의 이해
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