Kotschevar, Lendal H.  1908-2007 <br/><br/>
Management by menu / 
Lendal H. Kotschevar and Diane Withrow 
 - 4th edition 
 - Hoboken, N.J. :  John Wiley,  c2008 
 - xv, 411 pages :  illustrations ;  24 cm 
<br/><br/>Includes bibliographical references (pages 387-388) and index 
<br/><br/>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 
<br/><br/><label>ISBN: </label>0470140534 (pbk.) 0471475777 9780470140536 (pbk.) 9780471475774 
<br/><br/><label>LCCN: </label>2006034746 
<br/><br/><label>Nat. Bib. No.: </label>GBA736749  bnb GBA741167  bnb 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management
<br/><br/><label>LC Class. No.: </label>TX943  / .K66 2008 
<br/><br/><label>Dewey Class. No.: </label>647.95068