000			01440nam a2200241Ia 4500
003			NULRC
005			20250520094843.0
008			250520s9999 xx 000 0 und d
020			_a9780471475774
040			_cNULRC
050			_aTX 943 .K68 2008
100			_aKotschevar, Lendal Henry _eauthor
245		0	_aManagement by menu / _cLendal H. Kotschevar and Diane Withrow
250			_aFourth edition
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2008
300			_axv, 411 pages ; _c24 cm.
504			_aIncludes index.
505			_a1. 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
520			_a[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.
650			_aFOOD SERVICE MANAGEMENT
700			_aWithrow, Diane _eco-author
942			_2lcc _cBK
999			_c4417 _d4417