TY  - BOOK
AU  - Kotschevar,Lendal Henry
AU  - Withrow,Diane
ED  - NetLibrary, Inc.
TI  - Management by menu
SN  - 9780470139547 (electronic bk.)
AV  - TX943 .K66 2008
U1  - 647.95068 22
PY  - 2008///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Food service management
KW  - Electronic books
KW  - local
N1  - 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
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