Management by Menu

The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation¿from planning the facility and purchasing food to promoting items to customers and providing exceptional service¿can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.

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.

Preface
A Look Back at the Foodservice Industry
Profile of the Modern Foodservice Industry
Planning a Menu
Considerations and Limits in Menu Planning
Cost Controls in Menu Planning
Menu Pricing
Menu Mechanics
Menu Analysis
The Beverage Menu
Producing the Menu
Service and the Menu
The Menu and the Financial Plan
Ethical Leadership in Restaurant Management
Accuracy in Menus
Number of Portions Available From Standard Containers
Menu Evaluation
Menu Factor Analysis
A Brief History of Foodservice
Notes
Glossary
Index
Table of Contents provided by Publisher. All Rights Reserved.

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Summary

Author Biography

Table of Contents

Supplemental Materials