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Management by menu 4th ed

Management by menu 4th ed

Material type
단행본
Personal Author
Kotschevar, Lendal Henry , 1908-. Withrow, Diane.
Title Statement
Management by menu / by Lendel Kotschevar & Diane Withrow.
판사항
4th ed.
Publication, Distribution, etc
Hoboken, N.J. :   John Wiley ,   2007.  
Physical Medium
xv, 411 p. cm : ill. ; 24 cm.
ISBN
9780471475774 0471475777
Bibliography, Etc. Note
Includes bibliographical references and index.
Subject Added Entry-Topical Term
Food service management.
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001 000045407382
005 20071221110641
008 061017s2007 njua b 001 0 eng
010 ▼a 2006034746
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
082 0 0 ▼a 647.95068 ▼2 22
090 ▼a 647.95068 ▼b K87m4
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.

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Education Reserves(Health Science)/ Call Number 647.95068 K87m4 Accession No. 141059914 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

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.


Information Provided By: : Aladin

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