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Management by Menu / Edition 4

Management by Menu / Edition 4

by Lendal H. Kotschevar
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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: 2900471475773
Publisher: Wiley
Publication date: 08/10/2007
Edition description: REV
Pages: 432
Product dimensions: 6.00(w) x 1.25(h) x 9.00(d)

About the Author

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.

Table of Contents

A Look Back at the Foodservice Industry.

Profile of the Modern Foodservice Industry.

Planning a Menu.

Controlling Factors in Menu Planning.

Cost Factors and Cost Controls in Menu Planning.

Menu Pricing.

Menu Mechanics.

Menu Analysis.

The Liquor Menu.

Menu Planning and Nutrition.

Purchasing, Production and the Menu.

Management by Computer.

The Menu and the Financial Plan.

Appendix A: Accuracy in Menus.

Appendix B: Number of Portions Available from Standard Containers.

Appendix C: Menu Evaluation.

Appendix D: Menu Factor Analysis.




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