Management by Menu
eBook - PDF

Management by Menu

Lendal H. Kotschevar, Diane Withrow

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  1. 432 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Management by Menu

Lendal H. Kotschevar, Diane Withrow

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About This Book

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.

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Information

Publisher
Wiley
Year
2007
ISBN
9780470139547
Edition
4
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents