Paperback. 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. 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. . Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Seller Inventory # 9780471475774

Contact seller

Report this item

Bibliographic Details

Title: Management by Menu (Paperback)
Publisher: John Wiley & Sons Inc, New York
Publication Date: 2007
Language: English
ISBN 10: 0471475777
ISBN 13: 9780471475774
Binding: Paperback
Edition: 4th Edition
Condition: new

About this title

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.

"About this title" may belong to another edition of this title.

Store Description

Visit Seller's Storefront

Seller's business information

APOLLO ONLINE CORP.
605 Geddes Street, Wilmington, DE, 19805, U.S.A.

Sale & Shipping Terms

Terms of Sale

We guarantee the condition of every book as it�s described on the Abebooks web sites. If you�ve changed
your mind about a book that you�ve ordered, please use the Ask bookseller a question link to contact us
and we�ll respond within 2 business days.
Books ship from California and Michigan.

Shipping Terms

Orders usually ship within 2 business days. All books within the US ship free of charge. Delivery is 4-14 business days anywhere in the United States.

Books ship from California and Michigan.

If your book order is heavy or oversized, we may contact you to let you know extra shipping is required.

Shipping rates within U.S.A.

Shipping rates within U.S.A.
Order quantity	6 to 16 business days	6 to 14 business days
First item	US$ 0.00	US$ 0.00

Delivery times are set by sellers and vary by carrier and location. Orders passing through Customs may face delays and buyers are responsible for any associated duties or fees. Sellers may contact you regarding additional charges to cover any increased costs to ship your items.