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Sinopsis
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.
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Acerca del autor
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.
De la contraportada
Setting the standard for menu management?newly updated
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. This Fourth Edition also includes new coverage of:
- Nutrition, health, diets, and the new Food Pyramid, all appearing wherever relevant
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How the foodservice industry has advanced over the past ten years, including specific segments and demographic supporting data
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Innovative menu pricing strategies, featuring non-cost approaches such as pricing by sales potential or margin analysis
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Today's menu building software, offering a variety of examples and tools
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Ethical leadership in restaurant management, discussed in an entirely new chapter
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A newly created Study Guide provides several additional resources to help readers review the material and exercises to test their knowledge of key topics and concepts
A dynamic guide for today's foodservice industry, Management by Menu, Fourth Edition sets the standard for understanding menu management.
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Management by Menu
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Management by Menu
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Management by Menu
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Management by Menu
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
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Management by Menu
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
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Management by Menu
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Wiley & Sons, Incorporated, John, 2007
ISBN 10: 0471475777
ISBN 13: 9780471475774
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Librería: Better World Books, Mishawaka, IN, Estados Unidos de America
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Condición: Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects. Nº de ref. del artículo: 4793508-6
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Management by Menu
Publicado por
Wiley & Sons, Incorporated, John, 2007
ISBN 10: 0471475777
ISBN 13: 9780471475774
Antiguo o usado
Tapa blanda
Librería: Better World Books, Mishawaka, IN, Estados Unidos de America
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Management by Menu
Librería: Wonder Book, Frederick, MD, Estados Unidos de America
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Condición: Very Good. Very Good condition. 4th edition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included. Nº de ref. del artículo: A14A-03386
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Management by Menu
Librería: Wonder Book, Frederick, MD, Estados Unidos de America
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Management by Menu
Librería: Night Heron Books, Laramie, WY, Estados Unidos de America
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Paperback. Condición: Fair. Some highlighting to text. Marking and underlining throughout.Minor wear to page edges and corners. Cover a bit worn and rubbed.Moderate wear to page edges and corners. Sticker on back cover. Nº de ref. del artículo: 744568
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