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.Preface.
Chapter 1. A Look back at the Service Industry.
Chapter 2. Profile of the Modern Foodservice Industry.
Chapter 3. Planning a Menu.
Chapter 4. Considerations and Limits in Menu Planning.
Chapter 5. Cost Controls in Menu Planning.
Chapter 6. Menu Pricing.
Chapter 7. Menu Mechanics.
Chapter 8. Menu Analysis.
Chapter 9. The Beverage Menu.
Chapter 10. Producing the Menu.
Chapter 11. Service and the Menu.
Chapter 12. The Menu and the Financial Plan.
Chapter 13. Ethical Leadership in Restaurant Management.
Answer Key to Questions for Review.
LENDAL H. KOTSCHEVAR, PhD, (1908-2007) was Professor Emeritus at Florida International University.
DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.
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