Kotschevar, Lendal Henry <br/><br/>
Management by menu / 
Lendal H. Kotschevar and Diane Withrow 
 - Fourth edition 
 - New Jersey :  John Wiley & Son, Inc.,  c2008 
 - xv, 411 pages ;  24 cm. 
<br/><br/>Includes index. 
<br/><br/>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 
<br/><br/> [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. 
<br/><br/><label>ISBN: </label>9780471475774 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE MANAGEMENT
<br/><br/><label>LC Class. No.: </label>TX 943 .K68 2008