Ebook Management by Menu 4e
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Management by Menu 4e
Ebook Management by Menu 4e
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From the Back Cover
Setting the standard for menu management—newly updated 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. This Fourth Edition also includes new coverage of: Nutrition, health, diets, and the new Food Pyramid, all appearing wherever relevant How the foodservice industry has advanced over the past ten years, including specific segments and demographic supporting data Innovative menu pricing strategies, featuring non-cost approaches such as pricing by sales potential or margin analysis Today's menu building software, offering a variety of examples and tools Ethical leadership in restaurant management, discussed in an entirely new chapter A newly created Study Guide provides several additional resources to help readers review the material and exercises to test their knowledge of key topics and concepts A dynamic guide for today's foodservice industry, Management by Menu, Fourth Edition sets the standard for understanding menu management.
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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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Product details
Paperback: 432 pages
Publisher: Wiley; 4 edition (August 10, 2007)
Language: English
ISBN-10: 0471475777
ISBN-13: 978-0471475774
Product Dimensions:
7.3 x 0.9 x 9 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#282,795 in Books (See Top 100 in Books)
i received this book 2 month ago, great conditions first classi ve read it many time, i really enjoy it, the main contens, its way to explaint usgive us important imformations
Somewhat outdated but still covers essential knowledge and skills for anyone in the restaurant buisness. The menu makes or breaks a buisness.
great book that I needed for college class!
This is a great book for knowledge on the science of menu writing. From content to flow and placement of particular items. Anyone likely buying this book is doing it because of school and this would be one of the books I would not sell back at the end of the semester!
great textbook am very happy with it and would tell everyone to buy one. wish i could buy more stuff this seller rocks
school book
informative
It's perfect for my class ,thanks,
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