Description

Book Synopsis
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.

Table of Contents
Preface.

Chapter 1. A Look back at the Service Industry.

Chapter 2. Profile of the Modern Foodservice Industry.

Chapter 3. Planning a Menu.

Chapter 4. Considerations and Limits in Menu Planning.

Chapter 5. Cost Controls in Menu Planning.

Chapter 6. Menu Pricing.

Chapter 7. Menu Mechanics.

Chapter 8. Menu Analysis.

Chapter 9. The Beverage Menu.

Chapter 10. Producing the Menu.

Chapter 11. Service and the Menu.

Chapter 12. The Menu and the Financial Plan.

Chapter 13. Ethical Leadership in Restaurant Management.

Answer Key to Questions for Review.

Management by Menu 4e Study Guide

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    A Paperback / softback by Lendal H. Kotschevar, Diane Withrow

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      View other formats and editions of Management by Menu 4e Study Guide by Lendal H. Kotschevar

      Publisher: John Wiley & Sons Inc
      Publication Date: 31/08/2007
      ISBN13: 9780470140536, 978-0470140536
      ISBN10: 0470140534
      Also in:
      Management and management techniques

      Description

      Book Synopsis
      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.

      Table of Contents
      Preface.

      Chapter 1. A Look back at the Service Industry.

      Chapter 2. Profile of the Modern Foodservice Industry.

      Chapter 3. Planning a Menu.

      Chapter 4. Considerations and Limits in Menu Planning.

      Chapter 5. Cost Controls in Menu Planning.

      Chapter 6. Menu Pricing.

      Chapter 7. Menu Mechanics.

      Chapter 8. Menu Analysis.

      Chapter 9. The Beverage Menu.

      Chapter 10. Producing the Menu.

      Chapter 11. Service and the Menu.

      Chapter 12. The Menu and the Financial Plan.

      Chapter 13. Ethical Leadership in Restaurant Management.

      Answer Key to Questions for Review.

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