Management by Menu

Name: Management by Menu
Availability: InStock
ISBN: 9780471475774

ISBN-10: 0471475777

ISBN-13: 9780471475774

Edition: 4th 2008 (Revised)

Authors: Lendal H. Kotschevar, Diane Withrow, Lendal H. Kotschevar

List price: $151.95

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Description:

Management by Menuis an invaluable resource forits presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles providesthe future managerwith the "big picture" of the operation of a restaurant.

Book details

List price: $151.95
Edition: 4th
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 8/10/2007
Binding: Paperback
Pages: 432
Size: 7.30" wide x 9.00" long x 0.90" tall
Weight: 1.716

LENDAL H. KOTSCHEVAR, PhD, (1908-2007) was Professor Emeritus at Florida International University.DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.



Preface



A Look Back at the Foodservice Industry



Profile of the Modern Foodservice Industry



Planning a Menu



Considerations and Limits in Menu Planning



Cost Controls in Menu Planning



Menu Pricing



Menu Mechanics



Menu Analysis



The Beverage Menu



Producing the Menu



Service and the Menu



The Menu and the Financial Plan



Ethical Leadership in Restaurant Management



Accuracy in Menus



Number of Portions Available From Standard Containers



Menu Evaluation



Menu Factor Analysis



A Brief History of Foodservice


Notes


Glossary


Index