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Management by menu / Lendal H. Kotschevar, Diane Withrow.

By: Kotschevar, Lendal H. (Lendal Henry), 1908-2007.
Contributor(s): Withrow, Diane.
Publisher: Hoboken, N.J. : John Wiley, c2008Edition: 4th ed.Description: xv, 411 p. : ill. ; 24 cm.ISBN: 9780471475774 (pbk.); 9780470140536 (study guide : pbk.).Subject(s): Food service management | Food service | Hospitality industry -- ManagementDDC classification: 647.95068
Contents:
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 planiing - 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.
Item type Current location Call number Vol info Copy number Status Notes Date due Barcode Course reserves
Reserve Collection Taylor's Library-TU
647.95068 KOT 2008 (Browse shelf) 1 Available SCAFS,70003,03,RM 5000099959

Menu Design and Development

Main Collection Taylor's Library-TU
647.95068 KOT (Browse shelf) 1 Available SCAFS,70003,03,RM 1000809860
Main Collection Taylor's Library-TU
647.95068 KOT (Browse shelf) 1 Available SHTEx,70002,03,AD|SCAFS,70003,03,RM 1000809745
Main Collection Taylor's Library-TU
647.95068 KOT (Browse shelf) Study guide 1 Available SCAFS,70003,03,RM 1000809859

Study guide to accompany Management by menu. 4th ed. / Lendal H. Kotschevar, Diane Withrow (v, 137 p. ; 28 cm.), c2008.

Includes bibliographical references (p. 387-388) and index.

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 planiing - 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.