Management by menu / Lendal H. Kotschevar and Diane Withrow

By:

Kotschevar, Lendal Henry [author]

Contributor(s):

Withrow, Diane [co-author]

Material type: Text

TextPublication details: New Jersey : John Wiley & Son, Inc., c2008Edition: Fourth editionDescription: xv, 411 pages ; 24 cmISBN:

9780471475774

Subject(s):

FOOD SERVICE MANAGEMENT

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	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 943 .K68 2008 (Browse shelf(Opens below))	c.1	Available		NULIB000002176

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Previous	GC TX 943 .B76 2007 The non-commercial food service manager's handbook : a complete guide for hospitals, nursing homes, military, prisons, schools, and churches, with companion CD-ROM /	GC TX 943 .F67 2007 Ceserani and Kinton's the theory of catering /	GC TX 943 .H39 2000 Food and drink service : levels 1 and 2 /	GC TX 943 .K68 2008 Management by menu /	GC TX 943 .P39 2005 Foodservice Management /	GC TX 943 .P39 2015 Foodservice management : principles and practices /	GC TX 943 .V47 2013 Catering and food production /	Next

Includes index.

[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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