Management by Menu / Edition 4

Management by Menu / Edition 4

by Lendal H. Kotschevar, Diane Withrow
     
 

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ISBN-10: 0470140534

ISBN-13: 9780470140536

Pub. Date: 08/10/2007

Publisher: Wiley

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.

Overview

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.

Product Details

ISBN-13:
9780470140536
Publisher:
Wiley
Publication date:
08/10/2007
Edition description:
REV
Pages:
144
Sales rank:
1,270,926
Product dimensions:
8.56(w) x 11.08(h) x 0.31(d)

Table of Contents

Preface.

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.

Notes.

Glossary.

Index.

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