Management by Menu 4e

by Lendal H. Kotschevar, Timothy R. Hinkin, National Restaurant Association, et al.

Book Overview

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...

• Format: Paperback
• Language: English
• ISBN: 0471475777
• ISBN13: 9780471475774
• Release Date: July 2007
• Publisher: Wiley
• Length: 432 Pages
• Weight: 1.65 lbs.
• Dimensions: 0.9" x 7.5" x 9.2"