Kotschevar, Lendal Henry 1908- creator author Withrow, Diane. author NetLibrary, Inc text bibliography Electronic books. nju 2008 Fourth edition monographic eng

electronic

online resource (411 pages ) : illustrations ; 24 cm. 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. Lendal H. Kotschevar, Diane Withrow. Includes glosarry. Includes bibliographical references (p. 387-388) and index. Electronic reproduction. Boulder, Colo. : NetLibrary, 2007. Available via World Wide Web. Access may be limited to NetLibrary affiliated libraries. Food service management TX943 .K66 2008 647.95068 (DLC) 2006034746 (OCoLC)73742965 9780470139547 (electronic bk.) 0470139544 (electronic bk.) https://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=207860 https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=207860 https://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=207860 https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=207860 N$T 071016 20220621180601.0 ocn174302248