Management by Menu

Initially written with the idea that the menu is the controlling document that affects every area of operation in the facility, this second edition carries that idea even further - and introduces the computer to aid the process of management by menu.

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"Management by Menu" was initially written with the idea that the menu is the controlling document that affects every area of operation in the facility. The second edition of this popular book carries that idea even further - and introduces the computer to aid the process of management by menu. The text has been revised to reflect the changes that have occurred in the foodservice industry since publication of the first edition. These changes include the demographic and technological changes that have affected foodservice management in general and menu development in particular. The menu is essential to the concept of a commercial facility, and is a controlling factor in both commercial and noncommercial operations. This book serves as a guide both to developing a menu and to using it as a control document. The previous edition of this book was published in 1975.