Management by Menu, 4th Edition + Management by Menu SG SET PDF Download
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Author: Lendal H. Kotschevar
Publisher: Wiley
ISBN: 9780470167700
Category : Technology & Engineering
Languages : en
Pages : 576
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Book Description
Author: Lendal H. Kotschevar
Publisher: Wiley
ISBN: 9780470167700
Category : Technology & Engineering
Languages : en
Pages : 576
Get Book
Book Description
Author: Lendal H. Kotschevar
Publisher: Wiley Global Education
ISBN: 0470139544
Category : Technology & Engineering
Languages : en
Pages : 429
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Book Description
Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the big picture behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool. Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.
Author: Lendal Henry Kotschevar
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 408
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Book Description
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author: National Restaurant Association Educational Foundation
Publisher: Wiley
ISBN: 9780471413202
Category : Technology & Engineering
Languages : en
Pages : 72
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Book Description
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation—from planning the facility and purchasing food to promoting items to customers and providing exceptional service—can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
Author: Lendal H. Kotschevar
Publisher:
ISBN: 9780471694120
Category :
Languages : en
Pages : 720
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Book Description
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author: Lendal H. Kotschevar
Publisher: John Wiley & Sons
ISBN: 0470140534
Category : Technology & Engineering
Languages : en
Pages : 146
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Book Description
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Author: John A. Drysdale
Publisher: Pearson
ISBN: 9780131196803
Category : Food service
Languages : en
Pages : 0
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Book Description
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of all aspects of menu planning--from customer demographics to kitchen capabilities, to cost cards and menu analysis. Early chapters are devoted to a variety of broad topics (costs, pricing, nutrition, etc.), while later chapters focus on menu planning for specific types of restaurants (quick service, fine dining, family style, cafeteria, and more). Hands-on in approach, it features real menus from across the country and includes interactive software so readers can practice costing, mark-ups and menu engineering. This edition includes more on marketing, new case studies and updated menus that reflect industry trends. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http: //us.dk.com/pearson
Author: John A. Drysdale
Publisher:
ISBN: 9780136469445
Category : Menus
Languages : en
Pages : 0
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Book Description
A guide for students, managers, and owners in the food service industry. Considers researching the type of customer and restaurant, financial matters, nutrition, legal aspects, layout and printing, and a range of specialized menus from fast foods to banquets. Also discusses the menu as a management
Author: John A. Drysdale
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 456
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Book Description
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning--from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
Author: Kotschevar
Publisher: John Wiley & Sons Incorporated
ISBN: 9780471602842
Category : Cooking
Languages : en
Pages : 70
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Book Description
