Management by Menu, 4e Study Guide

Lendal H. Kotschevar, Diane Withrow (Autoren)

Buch | Softcover

144 Seiten

2007 | 4th edition
John Wiley & Sons Inc (Verlag)
978-0-470-14053-6 (ISBN)

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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. .

LENDAL H. KOTSCHEVAR, PhD, (1908-2007) was Professor Emeritus at Florida International University. DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.

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.

Erscheint lt. Verlag	31.8.2007
Verlagsort	New York
Sprache	englisch
Maße	211 x 269 mm
Gewicht	340 g
Themenwelt	Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-470-14053-4 / 0470140534
ISBN-13	978-0-470-14053-6 / 9780470140536
Zustand	Neuware