000			02204cam a2200469 a 4500
001			44476
003			0000000000
005			20240411193132.0
008			061017s2008 njua b 001 0 eng
010			_a2006034746
015			_aGBA736749 _2bnb
015			_aGBA741167 _2bnb
020			_a0470140534 (pbk.)
020			_a0471475777
020			_a9780470140536 (pbk.)
020			_a9780471475774
035			_a(OCoLC)73742965
035			_a(OCoLC)73742965
040			_aDLC _beng _cDLC _dYDX _dBAKER _dBTCTA _dUKM _dYDXCP _dIG# _dOCLCG _dOCLCQ _dOCLCA _dYBM _dUKMGB _dBDX _dSIN
050	0	0	_aTX943 _b.K66 2008
082	0	0	_a647.95068 _222
092			_a647.95068 _bK876m 2008
100	1		_aKotschevar, Lendal H. _q(Lendal Henry), _d1908-2007
245	1	0	_aManagement by menu / _cLendal H. Kotschevar and Diane Withrow
250			_a4th edition
260			_aHoboken, N.J. : _bJohn Wiley, _cc2008
264		1	_aHoboken, N.J. : _bJohn Wiley, _c[2008]
264		4	_c℗♭2008
300			_axv, 411 pages : _billustrations ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 387-388) and index
505	0		_aA 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
650		0	_aFood service management
700	1		_aWithrow, Diane
856	4	1	_zTable of contents only _uhttp://catdir.loc.gov/catdir/toc/ecip073/2006034746.html
856	4	2	_zContributor biographical information _uhttp://catdir.loc.gov/catdir/enhancements/fy0814/2006034746-b.html
856	4	2	_zPublisher description _uhttp://catdir.loc.gov/catdir/enhancements/fy0814/2006034746-d.html
999			_c13853 _d13853