02435nam a2200445Ia 4500 ocn174302248 OCoLC 20220621180601.0 m d cr cnu---unuuu 071016s2008 njua sb 001 0 eng d 9780470139547 (electronic bk.) 0470139544 (electronic bk.) (OCoLC)174302248 207860 N$T N$T N$TA TX943 .K66 2008 647.95068 22 Kotschevar, Lendal Henry, 1908- author Management by menu / Lendal H. Kotschevar, Diane Withrow. Fourth edition Hoboken, N.J. : John Wiley, c2008. online resource (411 pages ) : illustrations ; 24 cm. rdacontent text rdamedia computer rdacarrier online resource 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. Food service management. Electronic books. local Withrow, Diane. author NetLibrary, Inc. Original 9780471475774 0471475777 9780470140536 0470140534 (DLC) 2006034746 (OCoLC)73742965 https://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=207860 Acceso Remoto EBSCOhost https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=207860 Acceso en el Campus PUCPR lcc 7 297389 297389 0 0 ddc 0 0 10 10 45 2021-12-20 0 647.95068 ocn174302248 2021-12-20 00:00:00 2021-12-20 7 0 0 lcc 0 0 12 12 45 2022-06-21 0 TX943 .K66 2008 50000003288379 2022-06-21 00:00:00 Ebook c. 1 2022-06-21 7