Management By Menu 4th Edition Management By Menu Sg Set

Management by Menu, 4th Edition + Management by Menu SG SET

Principles of Singapore Business Law

"The Principles of Singapore Business Law, first published in 2009, was followed by a second edition in 2013. This third edition provides a timely update of the legal changes that have taken place since then, stating the law as on 4th May 2019. In keeping with the aims of this publication since the first edition, the volume sets out the law of relevance to business, with the lay reader in mind, while providing glimpses into some complex and unsettled areas of law that are of practical interest. In this vein, layman's language is adopted and pedagogical features are used to summarise, illustrate and provide mind-maps of basic concepts. Unsettled areas are separately highlighted in reflection boxes to provoke further thinking. This volume features some chapters that have been completely or extensively rewritten and others streamlined in both language and content to ensure greaeter accessibility to the lay reader." -- Back cover.

Management by Menu

Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the “big picture” behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool. Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.