Condition: BRAND NEW
ISBN: 9780471475774
Year: 2007
Publisher: John Wiley & Sons Inc (US)
Pages: 432


Description:
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.