Management by menu / Lendal H. Kotschevar, Diane Withrow.
Editor: Hoboken, N.J. : John Wiley, c2008Edición: Fourth editionDescripción: online resource (411 pages ) : illustrations ; 24 cmTipo de contenido:- text
- computer
- online resource
- 9780470139547 (electronic bk.)
- 0470139544 (electronic bk.)
- 647.95068 22
- TX943 .K66 2008
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro electrónico | Biblioteca de Mayagüez Acceso en línea | TX943 .K66 2008 (Navegar estantería(Abre debajo)) | Ebook c. 1 | Disponible | 50000003288379 | |||||||||||||
| Libro electrónico | Biblioteca Encarnación Valdés Acceso en línea | 647.95068 (Navegar estantería(Abre debajo)) | Disponible | ocn174302248 |
Descripciones mejoradas de Syndetics:
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.
Includes glosarry.
Includes bibliographical references (p. 387-388) and index.
1: A LOOK BACK AT THE FOODSERVICE INDUSTRY -- 2: PROFILE OF THE MODERN FOODSERVICE INDUSTRY -- 3: PLANNING A MENU
4: CONSIDERATIONS AND LIMITS IN MENU PLANNING -- 5: COST CONTROLS IN MENU PLANNING -- 6: MENU PRICING -- 7: MENU MECHANICS -- 8: MENU ANALYSIS -- 9: THE BEVERAGE MENU -- 10: PRODUCING THE MENU -- 11: SERVICE AND THE MENU -- 12: THE MENU AND THE FINANCIAL PLAN -- 13: ETHICAL LEADERSHIP IN RESTAURANT MANAGEMENT -- Appendix A: ACCURACY IN MENUS -- Appendix B: NUMBER OF PORTIONS AVAILABLE FROM STANDARD CONTAINERS -- Appendix C: MENU EVALUATION -- Appendix D: MENU FACTOR ANALYSIS -- Appendix E: A BRIEF HISTORY OF EVIDENCE.
Electronic reproduction. Boulder, Colo. : NetLibrary, 2007. Available via World Wide Web. Access may be limited to NetLibrary affiliated libraries.
Tabla de contenidos provista por Syndetics
- Preface
- 1 A Look Back at the Foodservice Industry
- 2 Profile of the Modern Foodservice Industry
- 3 Planning a Menu
- 4 Considerations and Limits in Menu Planning
- 5 Cost Controls in Menu Planning
- 6 Menu Pricing
- 7 Menu Mechanics
- 8 Menu Analysis
- 9 The Beverage Menu
- 10 Producing the Menu
- 11 Service and the Menu
- 12 The Menu and the Financial Plan
- 13 Ethical Leadership in Restaurant Management
- Appendix A Accuracy in Menus
- Appendix B Number of Portions Available From Standard Containers
- Appendix C Menu Evaluation
- Appendix D Menu Factor Analysis
- Appendix E A Brief History of Foodservice
- Notes
- Glossary
- Index
Notas de autor provistas por Syndetics
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.