Kotschevar, Lendal Henry,  1908- <br/><br/>
Management by menu / 
Lendal H. Kotschevar, Diane Withrow. 
 - Fourth edition 
 - online resource (411 pages ) :  illustrations ;  24 cm. 
<br/><br/> Includes glosarry. 
<br/><br/>Includes bibliographical references (p. 387-388) and index. 
<br/><br/>1: A LOOK BACK AT THE FOODSERVICE INDUSTRY -- 2: PROFILE OF THE MODERN FOODSERVICE INDUSTRY -- 3: PLANNING A MENU<br/>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.<br/> 
<br/><br/><br/>Electronic reproduction. <br/>Boulder, Colo. : <br/>NetLibrary, <br/>2007. <br/>Available via World Wide Web. <br/>Access may be limited to NetLibrary affiliated libraries. 
<br/><br/><label>ISBN: </label>9780470139547 (electronic bk.) 0470139544 (electronic bk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX943  / .K66 2008 
<br/><br/><label>Dewey Class. No.: </label>647.95068