000			01791cam a2200289 a 4500
001			vtls003099722
003			MY-SjTCS
005			20200226112435.0
008			110218s2008 njua b 001 0 eng
020			_a9780471475774 (pbk.)
020			_a9780470140536 (study guide : pbk.)
039		9	_a201910011726 _bshuhada _c201905301106 _dAUTHORITY _c201102181358 _dVLOAD _c201102181351 _dVLOAD _y200711222022 _zmalathy
082	0	4	_a647.95068 _bKOT
100	1		_aKotschevar, Lendal H. _q(Lendal Henry), _d1908-2007 _977148
245	1	0	_aManagement by menu / _cLendal H. Kotschevar, Diane Withrow.
250			_a4th ed.
260			_aHoboken, N.J. : _bJohn Wiley, _cc2008.
300			_axv, 411 p. : _bill. ; _c24 cm.
500			_aStudy guide to accompany Management by menu. 4th ed. / Lendal H. Kotschevar, Diane Withrow (v, 137 p. ; 28 cm.), c2008.
504			_aIncludes bibliographical references (p. 387-388) and index.
505	0		_a1. 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.
650		0	_aFood service management.
650		0	_aFood service.
650		0	_aHospitality industry _xManagement. _95110
700	1		_aWithrow, Diane.
920			_aSHT : 642035, 642036, 148728
999			_c94661 _d94661