Management by menu / Lendal H. Kotschevar and Diane Withrow

By:

Kotschevar, Lendal H. (Lendal Henry), 1908-2007

Contributor(s):

Withrow, Diane

Material type: Text

TextPublisher: Hoboken, N.J. : John Wiley, [2008]Copyright date: ℗♭2008Edition: 4th editionDescription: xv, 411 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0470140534 (pbk.)
0471475777
9780470140536 (pbk.)
9780471475774

Subject(s):

Food service management

DDC classification:

647.95068 22

LOC classification:

TX943 .K66 2008

Online resources:

Contents:

A look back at the foodservice industry -- Profile of the modern foodservice industry -- Planning a menu -- Considerations and limits in menu planning -- Cost controls in menu planning -- Menu pricing -- Menu mechanics -- Menu analysis -- The beverage menu -- Producing the menu -- Service and the menu -- The menu and the financial plan -- Ethical leadership in restaurant management

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Main Library General Circulation	647.95068 K87 (Browse shelf(Opens below))	Available		3BPSU00094081X

Includes bibliographical references (pages 387-388) and index

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Management by menu / Lendal H. Kotschevar and Diane Withrow

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