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9780470140536

Study Guide to accompany Management by Menu, 4e

by ;
  • ISBN13:

    9780470140536

  • ISBN10:

    0470140534

  • Edition: 4th
  • Format: Paperback
  • Copyright: 2007-08-17
  • Publisher: Wiley

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Summary

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. 

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

Preface
A Look back at the Service 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
Answer Key to Questions for Review
Table of Contents provided by Publisher. All Rights Reserved.

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.

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