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Management by menu

Author: Lendal H Kotschevar; Diane Withrow
Publisher: Hoboken, N.J. : John Wiley, ©2008.
Edition/Format:   Print book : English : 4th edView all editions and formats
Summary:

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  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Lendal H Kotschevar; Diane Withrow
ISBN: 9780471475774 0471475777 9780470140536 0470140534
OCLC Number: 73742965
Description: xv, 411 pages : illustrations ; 24 cm
Contents: A look back at the foodservice industry --
Profile of the modern foodservice industry --
Planning a menu --
Considerations and limits in menu planning --
Cost controls in menu planning --
Menu pricing --
Menu mechanics --
Menu analysis --
The beverage menu --
Producing the menu --
Service and the menu --
The menu and the financial plan --
Ethical leadership in restaurant management.
Responsibility: Lendal H. Kotschevar, Diane Withrow.
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