Management by Menu 4e
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Book Overview
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.
Format:Paperback
Language:English
ISBN:0471475777
ISBN13:9780471475774
Release Date:August 2007
Publisher:Wiley
Length:432 Pages
Weight:1.71 lbs.
Dimensions:0.9" x 7.5" x 9.2"
Related Subjects
Agricultural Sciences Business Business & Finance Business & Investing Economics Education & Reference Engineering Food Science Home Repair Hospitality, Travel & Tourism How-to & Home Improvements Industries & Professions Information Management Management Management & Leadership Popular Economics Study Guides Studying & Workbooks Technology Test Prep & Study Guides TextbooksCustomer Reviews
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