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.
- ISBN10 0471475777
- ISBN13 9780471475774
- Publish Date 24 August 2007 (first published 1 September 1986)
- Publish Status Active
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 4th Edition
- Format Paperback
- Pages 432
- Language English