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Management by Menu 4e
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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.

About the Author

LENDAL H. KOTSCHEVAR, PhD, (1908-2007) was Professor Emeritus at Florida International University. DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.

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