Lendal H. (Florida International University) Kotschevar,
LH Kotschevar,
Diane (Cape Fear Community College, NC) Withrow
John Wiley & Sons
4e druk, 2007
9780471475774
Management by Menu 4e
Specificaties
Paperback, 432 blz.
|
Engels
John Wiley & Sons |
4e druk, 2007
ISBN13: 9780471475774
Rubricering
Juridisch
:
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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 of a restaurant.
Specificaties
ISBN13:9780471475774
Taal:Engels
Bindwijze:paperback
Aantal pagina's:432
Uitgever:John Wiley & Sons
Druk:4
Inhoudsopgave
Preface.
<p>1. A Look Back at the Foodservice Industry.</p>
<p>2. Profile of the Modern Foodservice Industry.</p>
<p>3. Planning a Menu.</p>
<p>4. Considerations and Limits in Menu Planning.</p>
<p>5. Cost Controls in Menu Planning.</p>
<p>6. Menu Pricing.</p>
<p>7. Menu Mechanics.</p>
<p>8. Menu Analysis.</p>
<p>9. The Beverage Menu.</p>
<p>10. Producing the Menu.</p>
<p>11. Service and the Menu.</p>
<p>12. The Menu and the Financial Plan.</p>
<p>13. Ethical Leadership in Restaurant Management.</p>
<p>Appendix A. Accuracy in Menus.</p>
<p>Appendix B. Number of Portions Available From Standard Containers.</p>
<p>Appendix C. Menu Evaluation.</p>
<p>Appendix D. Menu Factor Analysis.</p>
<p>Appendix E. A Brief History of Foodservice.</p>
<p>Notes.</p>
<p>Glossary.</p>
<p>Index.</p>
<p>1. A Look Back at the Foodservice Industry.</p>
<p>2. Profile of the Modern Foodservice Industry.</p>
<p>3. Planning a Menu.</p>
<p>4. Considerations and Limits in Menu Planning.</p>
<p>5. Cost Controls in Menu Planning.</p>
<p>6. Menu Pricing.</p>
<p>7. Menu Mechanics.</p>
<p>8. Menu Analysis.</p>
<p>9. The Beverage Menu.</p>
<p>10. Producing the Menu.</p>
<p>11. Service and the Menu.</p>
<p>12. The Menu and the Financial Plan.</p>
<p>13. Ethical Leadership in Restaurant Management.</p>
<p>Appendix A. Accuracy in Menus.</p>
<p>Appendix B. Number of Portions Available From Standard Containers.</p>
<p>Appendix C. Menu Evaluation.</p>
<p>Appendix D. Menu Factor Analysis.</p>
<p>Appendix E. A Brief History of Foodservice.</p>
<p>Notes.</p>
<p>Glossary.</p>
<p>Index.</p>
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