Management by Menu
Study Guide
4th Edition
Published on 31. August 2007
Book
Paperback/Softback
144 pages
978-0-470-14053-6 (ISBN)
Description
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
More details
Product info
Paperback
Edition
4. Auflage
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Edition type
New edition
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 278 mm
Width: 219 mm
Thickness: 8 mm
Weight
358 gr
ISBN-13
978-0-470-14053-6 (9780470140536)
Schweitzer Classification
Persons
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.
DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.
Content
Preface. Chapter 1. A Look back at the Service Industry.
Chapter 2. Profile of the Modern Foodservice Industry.
Chapter 3. Planning a Menu.
Chapter 4. Considerations and Limits in Menu Planning.
Chapter 5. Cost Controls in Menu Planning.
Chapter 6. Menu Pricing.
Chapter 7. Menu Mechanics.
Chapter 8. Menu Analysis.
Chapter 9. The Beverage Menu.
Chapter 10. Producing the Menu.
Chapter 11. Service and the Menu.
Chapter 12. The Menu and the Financial Plan.
Chapter 13. Ethical Leadership in Restaurant Management.
Answer Key to Questions for Review.
Chapter 2. Profile of the Modern Foodservice Industry.
Chapter 3. Planning a Menu.
Chapter 4. Considerations and Limits in Menu Planning.
Chapter 5. Cost Controls in Menu Planning.
Chapter 6. Menu Pricing.
Chapter 7. Menu Mechanics.
Chapter 8. Menu Analysis.
Chapter 9. The Beverage Menu.
Chapter 10. Producing the Menu.
Chapter 11. Service and the Menu.
Chapter 12. The Menu and the Financial Plan.
Chapter 13. Ethical Leadership in Restaurant Management.
Answer Key to Questions for Review.