Kotschevar, Lendal H.  1908-2007 <br/><br/>
Management by menu / 
Lendal H. Kotschevar, Diane Withrow. 
 - 4th ed. 
 - Hoboken, N.J. :  John Wiley,  c2008. 
 - xv, 411 p. :  ill. ;  24 cm. 
<br/><br/> Study guide to accompany Management by menu. 4th ed. / Lendal H. Kotschevar, Diane Withrow (v, 137 p. ; 28 cm.), c2008. 
<br/><br/>Includes bibliographical references (p. 387-388) and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780471475774  (pbk.) 9780470140536 (study guide : pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Food service.<br/>Hospitality industry--Management.
<br/><br/><label>Dewey Class. No.: </label>647.95068  / KOT