Management by Menu
Kotschevar, Lendal H.; Withrow, Diane
ISBN 10: 0471475777 ISBN 13: 9780471475774
Published by Wiley, 2007
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Soft cover
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About this Item
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Synopsis:
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.
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.
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Bibliographic Details
Title: Management by Menu
Publisher: Wiley
Publication Date: 2007
Binding: Soft cover
Condition: good
Edition: 4th Edition