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Synopsis
Two innovative menu resources for foodservice managers and studentsThis 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, analyzing, purchasing and production are covered. Students and foodservice professionals can benefit by learning to create a menu that's an effective management tool. The study guide reinforces the book material, which offers the unique approach of linking the menu to overall management principles.
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About the Author
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.
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- PublisherJohn Wiley & Sons
- Publication date2007
- ISBN 10 047016770X
- ISBN 13 9780470167700
- BindingHardcover
- LanguageEnglish
- Number of pages576
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