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Menu: Pricing and Strategy
Paperback

|July 14, 1996

$97.42 online

$98.95

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Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave…
Concepts In Wine Chemistry, Third Edition

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More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in…
Wine Marketing & Sales, Second Edition: Success Strategies For A Saturated Market

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How can a small winery possibly compete with the marketing of massive wine companies? How can it hope to capture the over-stimulated mindshare of the modern consumer? By being strategic. This revised and updated edition to the bestselling book puts the vast bank…
O à la bouche (L')
Paperback | French

|March 15, 2011

$96.95

Ships within 1-2 weeks

Not available in stores