TY  - BOOK
AU  - Kotschevar,Lendal H.
AU  - Withrow,Diane
TI  - Management by menu
SN  - 9780471475774  (pbk.)
U1  - 647.95068 
PY  - 2008///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Food service management
KW  - Food service
KW  - Hospitality industry
KW  - Management
N1  - 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
ER  -