Management by Menu 4th Edition PDF Download

Management by Menu 4th Edition by Lendal H. Kotschevar, Diane Withrow  is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Management by Menu 4th 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 Management by Menu 4th Edition is a great book for knowledge on the science of menu writing. From content to flow and placement of particular items. Anyone likely buying this book is doing it because of school and this would be one of the books I would not sell back at the end of the semester!

I received the item in a very timely manner and it was in great shape.

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Management by Menu 4th Edition PDF Download

Lendal H. Kotschevar (Author), Diane Withrow (Author)  | Paperback: 432 pages | Publisher: Wiley