000 02435nam a2200445Ia 4500
001 ocn174302248
003 OCoLC
005 20220621180601.0
006 m d
007 cr cnu---unuuu
008 071016s2008 njua sb 001 0 eng d
020 _a9780470139547 (electronic bk.)
020 _a0470139544 (electronic bk.)
035 _a(OCoLC)174302248
035 _a207860
040 _aN$T
_cN$T
049 _aN$TA
050 1 4 _aTX943
_b.K66 2008
082 0 4 _a647.95068
_222
100 1 _aKotschevar, Lendal Henry,
_d1908-
_eauthor
245 1 0 _aManagement by menu /
_cLendal H. Kotschevar, Diane Withrow.
250 _aFourth edition
264 1 _aHoboken, N.J. :
_bJohn Wiley,
_cc2008.
300 _aonline resource (411 pages ) :
_billustrations ;
_c24 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_acomputer
338 _2rdacarrier
_aonline resource
500 _aIncludes glosarry.
504 _aIncludes bibliographical references (p. 387-388) and index.
505 _a1: 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.
533 _aElectronic reproduction.
_bBoulder, Colo. :
_cNetLibrary,
_d2007.
_nAvailable via World Wide Web.
_nAccess may be limited to NetLibrary affiliated libraries.
650 0 _aFood service management.
655 7 _aElectronic books.
_2local
700 1 _aWithrow, Diane.
_eauthor
710 2 _aNetLibrary, Inc.
776 1 _cOriginal
_z9780471475774
_z0471475777
_z9780470140536
_z0470140534
_w(DLC) 2006034746
_w(OCoLC)73742965
856 _uhttps://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=207860
_yAcceso Remoto
856 4 0 _3EBSCOhost
_uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=207860
_yAcceso en el Campus PUCPR
942 _2lcc
_c7
999 _c297389
_d297389