All Formats & Editions

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation... Read Full 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,... Read Full Overview

The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation from planning the facility and purchasing food to promoting items to customers and providing exceptional service can help ensure success. This book serves... Read Full Overview

The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation--from planning the facility and purchasing food to promoting items to customers and providing exceptional service--can help ensure success. This book serves... Read Full Overview

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation... Read Full Overview

The updated edition of this classic text focuses on how the menu controls and influences every aspect of the foodservice operation. Discusses decision-making regarding menu-planning, pricing, cost control, analysis and menu mechanics. Provides background information on the foodservice... Read Full Overview

Two innovative menu resources for foodservice managers and students This set provides Management by Menu, Fourth Edition and a student guide to accompany the book. The main text discusses the vital role of the menu in foodservice. The essential functions of costing, planning,... Read Full Overview