Management by Menu, Student Workbook, 3rd Edition

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  • Edition: 3rd
  • Format: Paperback
  • Copyright: 1994-09-01
  • Publisher: Wiley
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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.

Table of Contents

Introduction 1(4)
Overview of the Foodservice Industry
Text Chapters 1 and 2
Developing the Menu and Cost Controls
Text Chapters 3-5
Menu Pricing, Mechanics, and Analysis
Text Chapters 6-8
The Liquor Menu and Planning a Healthy Menu
Text Chapters 9 and 10
The Menu and Purchasing, Production, and Service
Text Chapters 11 and 12
Computers and Finances in Menu Planning
Text Chapters 13 and 14
Study Outline 45(20)
Practice Test 65(10)
Practice Test Answers 75

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