Management by Menu

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Lendal H. Kotschevar (Florida International University) Diane Withrow (Cape Fear Community College, NC)

Management by Menu

Lendal H. Kotschevar (Florida International University), Diane Withrow (Cape Fear Community College, NC)

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English

John Wiley & Sons Inc
17 July 2007

Management & management techniques; Hotel & catering trades

Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the “big picture” behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool.

Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.

By: Lendal H. Kotschevar (Florida International University), Diane Withrow (Cape Fear Community College, NC)
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 4th edition
Dimensions: Height: 231mm, Width: 191mm, Spine: 25mm
Weight: 726g
ISBN: 9780471475774
ISBN 10: 0471475777
Pages: 432
Publication Date: 17 July 2007
Audience: Professional and scholarly , Undergraduate
Replaced By: 9781119366195
Format: Paperback
Publisher's Status: Active

LENDAL H. KOTSCHEVAR, PhD, (1908-2007) was Professor Emeritus at Florida International University. DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.

Reviews for Management by Menu

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