Management by Menu
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Management by Menu
Kotschevar, Lendal H.; Withrow, Diane
John Wiley & Sons Inc
08/2007
432
Mole
Inglês
9780471475774
15 a 20 dias
746
Descrição não disponível.
Preface. 1. A Look Back at the Foodservice Industry.
2. Profile of the Modern Foodservice Industry.
3. Planning a Menu.
4. Considerations and Limits in Menu Planning.
5. Cost Controls in Menu Planning.
6. Menu Pricing.
7. Menu Mechanics.
8. Menu Analysis.
9. The Beverage Menu.
10. Producing the Menu.
11. Service and the Menu.
12. The Menu and the Financial Plan.
13. Ethical Leadership in Restaurant Management.
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.
Index.
2. Profile of the Modern Foodservice Industry.
3. Planning a Menu.
4. Considerations and Limits in Menu Planning.
5. Cost Controls in Menu Planning.
6. Menu Pricing.
7. Menu Mechanics.
8. Menu Analysis.
9. The Beverage Menu.
10. Producing the Menu.
11. Service and the Menu.
12. The Menu and the Financial Plan.
13. Ethical Leadership in Restaurant Management.
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.
Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
sample menu, professional menu, menu planning, food service functions, foodservice functions, food cost controls, menu pricing, beverage menu, restaurant management, menu evaluation, menu analysis, menu development, developing menu, menu building software, menu planning textbook, menu textbook, book for restaurant owner, starting a restaurant, restaurant book
Preface. 1. A Look Back at the Foodservice Industry.
2. Profile of the Modern Foodservice Industry.
3. Planning a Menu.
4. Considerations and Limits in Menu Planning.
5. Cost Controls in Menu Planning.
6. Menu Pricing.
7. Menu Mechanics.
8. Menu Analysis.
9. The Beverage Menu.
10. Producing the Menu.
11. Service and the Menu.
12. The Menu and the Financial Plan.
13. Ethical Leadership in Restaurant Management.
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.
Index.
2. Profile of the Modern Foodservice Industry.
3. Planning a Menu.
4. Considerations and Limits in Menu Planning.
5. Cost Controls in Menu Planning.
6. Menu Pricing.
7. Menu Mechanics.
8. Menu Analysis.
9. The Beverage Menu.
10. Producing the Menu.
11. Service and the Menu.
12. The Menu and the Financial Plan.
13. Ethical Leadership in Restaurant Management.
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.
Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
sample menu, professional menu, menu planning, food service functions, foodservice functions, food cost controls, menu pricing, beverage menu, restaurant management, menu evaluation, menu analysis, menu development, developing menu, menu building software, menu planning textbook, menu textbook, book for restaurant owner, starting a restaurant, restaurant book
