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Management by menu / Lendal H. Kotschevar and Diane Withrow

By: Kotschevar, Lendal Henry [author]Contributor(s): Withrow, Diane [co-author]Material type: Text

TextPublication details: New Jersey : John Wiley & Sons, Inc., c2008Edition: Fourth editionDescription: xv, 411 pages ; 24 cmISBN: 9780471475774Subject(s): FOOD SERVICE MANAGEMENTLOC classification: TX 943 .K68 2008

Contents:

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

Summary: [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.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 943 .K68 2008 (Browse shelf (Opens below))	c.1	Available		NULIB000002176

Includes index.

[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.

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