Management by Menu, 4th Edition

by ;
  • ISBN13:


  • ISBN10:


  • Edition: 4th
  • Format: Paperback
  • Copyright: 2007-08-01
  • Publisher: Wiley

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
  • We Buy This Book Back!
    In-Store Credit: $4.46
    Check/Direct Deposit: $4.25
List Price: $142.66 Save up to $85.06
  • Rent Book $78.46
    Add to Cart Free Shipping


Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.


The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation┐from planning the facility and purchasing food to promoting items to customers and providing exceptional service┐can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.

Author Biography

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.

Table of Contents

A Look Back at the Foodservice Industry
Profile of the Modern Foodservice Industry
Planning a Menu
Considerations and Limits in Menu Planning
Cost Controls in Menu Planning
Menu Pricing
Menu Mechanics
Menu Analysis
The Beverage Menu
Producing the Menu
Service and the Menu
The Menu and the Financial Plan
Ethical Leadership in Restaurant Management
Accuracy in Menus
Number of Portions Available From Standard Containers
Menu Evaluation
Menu Factor Analysis
A Brief History of Foodservice
Table of Contents provided by Publisher. All Rights Reserved.

Rewards Program

Write a Review