{"product_id":"management-by-menu-4e-study-guide-9780470140536","title":"Management by Menu 4e Study Guide","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eManagement by Menu\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface.  \u003cp\u003eChapter 1. A Look back at the Service Industry.\u003c\/p\u003e \u003cp\u003eChapter 2. Profile of the Modern Foodservice Industry.\u003c\/p\u003e \u003cp\u003eChapter 3. Planning a Menu.\u003c\/p\u003e \u003cp\u003eChapter 4. Considerations and Limits in Menu Planning.\u003c\/p\u003e \u003cp\u003eChapter 5. Cost Controls in Menu Planning.\u003c\/p\u003e \u003cp\u003eChapter 6. Menu Pricing.\u003c\/p\u003e \u003cp\u003eChapter 7. Menu Mechanics.\u003c\/p\u003e \u003cp\u003eChapter 8. Menu Analysis.\u003c\/p\u003e \u003cp\u003eChapter 9. The Beverage Menu.\u003c\/p\u003e \u003cp\u003eChapter 10. Producing the Menu.\u003c\/p\u003e \u003cp\u003eChapter 11. Service and the Menu.\u003c\/p\u003e \u003cp\u003eChapter 12. The Menu and the Financial Plan.\u003c\/p\u003e \u003cp\u003eChapter 13. Ethical Leadership in Restaurant Management.\u003c\/p\u003e \u003cp\u003eAnswer Key to Questions for Review.\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49402295419223,"sku":"9780470140536","price":53.15,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780470140536.jpg?v=1730479976","url":"https:\/\/bookcurl.com\/products\/management-by-menu-4e-study-guide-9780470140536","provider":"Book Curl","version":"1.0","type":"link"}