Management by Menu / Edition 4by Lendal H. Kotschevar, Diane Withrow
Pub. Date: 08/10/2007
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation--from planning the facility and purchasing food to promoting items to customers and providing exceptional service--can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
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- 8.56(w) x 11.08(h) x 0.31(d)
Table of Contents
1. A Look Back at the Foodservice Industry.
2. Profile of the Modern Foodservice Industry.
3. Planning a Menu.
4. Considerations and Limits in Menu Planning.
5. Cost Controls in Menu Planning.
6. Menu Pricing.
7. Menu Mechanics.
8. Menu Analysis.
9. The Beverage Menu.
10. Producing the Menu.
11. Service and the Menu.
12. The Menu and the Financial Plan.
13. Ethical Leadership in Restaurant Management.
Appendix A. Accuracy in Menus.
Appendix B. Number of Portions Available From Standard Containers.
Appendix C. Menu Evaluation.
Appendix D. Menu Factor Analysis.
Appendix E. A Brief History of Foodservice.
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