Management by Menu 4th Edition by Lendal H Kotschevar, Diane Withrow ISBN 0471475777 9780471475774 by Lendal H. Kotschevar, Diane Withrow, 0471475777 instant download after payment.

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Product details:

ISBN 10: 0471475777 
ISBN 13: 9780471475774
Author: Lendal H Kotschevar, Diane Withrow

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.

Management by Menu 4th Table of contents:

1. A LOOK BACK AT THE FOODSERVICE INDUSTRY
Introduction
Ancient Foodservice
Foodservice in the Middle Ages
Early Renaissance—The Development of Haute Cuisine
The Industrial Revolution
The Advancement of Science
The Golden Age of Cuisine
Foodservice in the United States
Continual Growth
Summary
Questions
Mini-Cases
2. PROFILE OF THE MODERN FOODSERVICE INDUSTRY
Introduction
A Diverse Industry
Income and Costs
Segments of the Foodservice Industry
Forces of Change on the Foodservice Industry
Summary
Questions
Mini-Cases
3. PLANNING A MENU
Introduction
What Is a Menu?
Menu Planning Factors
Types of Menus
The Meal Plan and the Menu
Menus for Various Meals and Occasions
Menus for Patrons’ Special Needs
Menus for Noncommercial and Semicommercial Establishments
The Final Steps in Menu Planning
Summary
Questions
Mini-Cases
4. CONSIDERATIONS AND LIMITS IN MENU PLANNING
Introduction
Physical Factors
Labor Considerations
Patron and Artistic Considerations
Rating Food Preferences
Patron Expectations
Summary
Questions
Mini-Cases
5. COST CONTROLS IN MENU PLANNING
Introduction
Obtaining Operational Costs
Obtaining Labor Costs
Controlling Costs
Summary
Questions
Mini-Cases
6. MENU PRICING
Introduction
Non-Cost Pricing: Historical Perspectives
Value Perception
Pricing Psychology
Market Research
Economic Influences
Evaluating Pricing Methods
Pricing for Nonprofit Operations
Pricing Employee Meals
Changing Menu Prices
Pricing Pitfalls
Summary
Questions
Mini-Cases
7. MENU MECHANICS
Introduction
Menu Presentation
Menu Design
Summary
Questions
Mini-Cases
8. MENU ANALYSIS
Introduction
Common Methods of Menu Analysis
Summary
Questions
Mini-Case
9. THE BEVERAGE MENU
Introduction
Presenting the Beverage Menu
Wine Service
Beverage Service
Liquor Pricing
Beverage Control
Summary
Questions
Mini-Cases
10. PRODUCING THE MENU
Introduction
Securing the Product: Purchasing
Preparing the Food: Production
Summary
Questions
Mini-Cases
11. SERVICE AND THE MENU
Introduction
Serving Guests
Type of Service
Handling the Guest Check
Gratuities
Summary
Questions
Mini-Case
12. THE MENU AND THE FINANCIAL PLAN
Introduction
The Menu and Financial Planning
Financial Analysis and the Menu
Liquidity Factors in Foodservice
Noncommercial Operations
Menu Strategies and Financial Success
Summary
Questions
Mini-Case
13. ETHICAL LEADERSHIP IN RESTAURANT MANAGEMENT
Introduction
Leadership in the Foodservice Industry
Ethics
Hospitality Ethical Issues
Summary
Mini-Cases
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 FOODSERVICE
Notes
Glossary

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Tags: Lendal H Kotschevar, Diane Withrow, Management