Management by Menu, 4e Study Guide

Häftad, Engelska, 2007

Av Lendal H. Kotschevar, Diane Withrow, Lendal H. (Florida International University) Kotschevar, NC) Withrow, Diane (Cape Fear Community College, Lendal H Kotschevar

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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 management principles provides the future manager with the "big picture" of the operation of a restaurant.

Produktinformation

Utgivningsdatum2007-08-31
Mått211 x 269 x 10 mm
Vikt340 g
FormatHäftad
SpråkEngelska
Antal sidor144
Upplaga4
FörlagJohn Wiley & Sons Inc
ISBN9780470140536

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Preface. Chapter 1. A Look back at the Service Industry.Chapter 2. Profile of the Modern Foodservice Industry.Chapter 3. Planning a Menu.Chapter 4. Considerations and Limits in Menu Planning.Chapter 5. Cost Controls in Menu Planning.Chapter 6. Menu Pricing.Chapter 7. Menu Mechanics.Chapter 8. Menu Analysis.Chapter 9. The Beverage Menu.Chapter 10. Producing the Menu.Chapter 11. Service and the Menu.Chapter 12. The Menu and the Financial Plan.Chapter 13. Ethical Leadership in Restaurant Management.Answer Key to Questions for Review.