Management by Menu
Kotschevar, Lendal H. / Withrow, Diane
Setting the standard for menu management-newly updated
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 ...