Management by Menu
Study Guide 4th Revised edition
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Management by Menu by Lendal H. Kotschevar
Book DescriptionManagement 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.
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Book DetailsISBN: 9780470140536
(277mm x 215mm x 8mm)
Imprint: John Wiley & Sons Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 31-Aug-2007
Country of Publication: United Kingdom
Books By Author Lendal H. Kotschevar
Management by Menu, Paperback (August 2007)
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. .
Presenting Service, Paperback (May 2006)
There is an art to good service that can be trained and taught and Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition provides students with the skills to create a good dining experience through good service.
Quantity Food Production, Planning and Management, Hardback (March 2000)» View all books by Lendal H. Kotschevar
An eagerly awaited revision of the classic hospitality management text, this book covers all aspects of preparing large amounts of food in commercial operations, including planning, management, and related issues such as nutrition, equipment, service, purchasing, profitability, and property.
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