Management by Menu
by Lendal H. Kotschevar
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Description
Management by Menu, Fourth Edition presents the menuas the central influence on all foodservice functions. This uniqueapproach clearly outlines both the ?big picture? behinda well-run foodservice operation, and the practical details ofcosting, planning, analyzing, purchasing and production, beveragemanagement, promotion, and service. Both students and workingmanagers will come away from this book able to clearly develop amenu and effectively use it as a management tool. Thoroughly updated show more with the latest changes affecting theindustry, this Fourth Edition has also been revisedto give readers a more hands-on learning experience. Sample menus,mini-case studies, self-test review questions, and other newfeatures lead to greater interactivity and engagement with thematerial. Coverage of new, helpful technologies is now integratedthroughout the book. show lessTags
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Classifications
- Genres
- Nonfiction, Business, Food & Cooking, Health & Wellness
- DDC/MDS
- 647.95068 — Applied science & technology Home economics & family management Management of public households (Institutional housekeeping) Specific kinds of public households and institutions Eating and drinking places modified standard subdivisions
- LCC
- TX943 .K66 — Technology Home economics Home economics Hospitality industry. Hotels, clubs,
- BISAC
Statistics
- Members
- 21
- Popularity
- 1,147,435
- Rating
- (1.00)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 10
