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Management by menu / Lendal H. Kotschevar and Diane Withrow

By: Contributor(s): Material type: TextTextPublication details: New Jersey : John Wiley & Son, Inc., c2008Edition: Fourth editionDescription: xv, 411 pages ; 24 cmISBN:
  • 9780471475774
Subject(s): LOC classification:
  • TX 943 .K68 2008
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 control 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
Summary: [This book]presents the menu as the central influence on all foodservice functions. [It] outlines both the "big picture" behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. [This book is for] both students and working managers.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 943 .K68 2008 (Browse shelf(Opens below)) c.1 Available NULIB000002176

Includes index.

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 control 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

[This book]presents the menu as the central influence on all foodservice functions. [It] outlines both the "big picture" behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. [This book is for] both students and working managers.

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