Management by Menu / Edition 4

Management by Menu / Edition 4

by Lendal H. Kotschevar, Diane Withrow
     
 

ISBN-10: 0471475777

ISBN-13: 9780471475774

Pub. Date: 08/10/2007

Publisher: Wiley

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.  See more details below

Overview

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.

Product Details

ISBN-13:
9780471475774
Publisher:
Wiley
Publication date:
08/10/2007
Edition description:
REV
Pages:
432
Sales rank:
1,447,194
Product dimensions:
7.40(w) x 9.10(h) x 1.00(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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