Management by Menu

Lendal H. Kotschevar, Diane Withrow (Autoren)

Buch | Softcover

432 Seiten

2007 | 4th edition
John Wiley & Sons Inc (Verlag)
978-0-471-47577-4 (ISBN)

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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. .

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.

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.

Preface. 1. A Look Back at the Foodservice Industry.

2. Profile of the Modern Foodservice Industry.

3. Planning a Menu.

4. Considerations and Limits in Menu Planning.

5. Cost Controls in Menu Planning.

6. Menu Pricing.

7. Menu Mechanics.

8. Menu Analysis.

9. The Beverage Menu.

10. Producing the Menu.

11. Service and the Menu.

12. The Menu and the Financial Plan.

13. Ethical Leadership in Restaurant Management.

Appendix A. Accuracy in Menus.

Appendix B. Number of Portions Available From Standard Containers.

Appendix C. Menu Evaluation.

Appendix D. Menu Factor Analysis.

Appendix E. A Brief History of Foodservice.

Notes.

Glossary.

Index.

Erscheint lt. Verlag	24.8.2007
Zusatzinfo	Photos: 34 B&W, 0 Color; Drawings: 3 B&W, 0 Color; Screen captures: 6 B&W, 0 Color; Exhibits: 117 B&W, 0 Color
Verlagsort	New York
Sprache	englisch
Maße	191 x 234 mm
Gewicht	612 g
Einbandart	Paperback
Themenwelt	Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-47577-7 / 0471475777
ISBN-13	978-0-471-47577-4 / 9780471475774
Zustand	Neuware