Abstract
A menu is the means of informing customers what food a restaurant has to sell and as such it becomes the outward expression of the aim of the establishment. The dishes that are listed on the menu are the blueprint of instructions that outline the chef’s and waiter’s duties, which means that the quality of the menu controls the scope of operation and also helps to make the waiter’s job more pleasant by listing good dishes to sell.
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© 1989 H.L. Cracknell and G. Nobis
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Cracknell, H.L., Nobis, G. (1989). The Menu. In: Mastering Restaurant Service. Macmillan Master Series. Palgrave, London. https://doi.org/10.1007/978-1-349-19827-6_5
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DOI: https://doi.org/10.1007/978-1-349-19827-6_5
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-42669-2
Online ISBN: 978-1-349-19827-6
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