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Management by menu 4th ed

Management by menu 4th ed

자료유형
단행본
개인저자
Kotschevar, Lendal Henry , 1908-. Withrow, Diane.
서명 / 저자사항
Management by menu / by Lendel Kotschevar & Diane Withrow.
판사항
4th ed.
발행사항
Hoboken, N.J. :   John Wiley ,   2007.  
형태사항
xv, 411 p. cm : ill. ; 24 cm.
ISBN
9780471475774 0471475777
서지주기
Includes bibliographical references and index.
일반주제명
Food service management.
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020 ▼a 9780471475774
020 ▼a 0471475777
035 ▼a (KERIS)REF000012851122
040 ▼a DLC ▼c DLC ▼d DLC ▼d 211010
050 0 0 ▼a TX943 ▼b .K66 2007
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100 1 ▼a Kotschevar, Lendal Henry , ▼d 1908-.
245 1 0 ▼a Management by menu / ▼c by Lendel Kotschevar & Diane Withrow.
250 ▼a 4th ed.
260 ▼a Hoboken, N.J. : ▼b John Wiley , ▼c 2007.
300 ▼a xv, 411 p. cm : ▼b ill. ; ▼c 24 cm.
504 ▼a Includes bibliographical references and index.
650 0 ▼a Food service management.
700 1 ▼a Withrow, Diane.

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 중앙도서관/교육보존(보건)/ 청구기호 647.95068 K87m4 등록번호 141059914 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

목차

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.


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