Description
Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly 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. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool.
About the Author
Book Information
ISBN 9780471475774
Author Lendal H. Kotschevar
Format Paperback
Page Count 432
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 612g
Dimensions(mm) 234mm * 191mm * 23mm
Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.
About the Author
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.
Book Information
ISBN 9780471475774
Author Lendal H. Kotschevar
Format Paperback
Page Count 432
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 612g
Dimensions(mm) 234mm * 191mm * 23mm
