Management by Menu 4th Edition

5 customer reviews
ISBN-13: 978-0471475774
ISBN-10: 0471475777
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Editorial Reviews

From the Back Cover

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
  • How the foodservice industry has advanced over the past ten years, including specific segments and demographic supporting data

  • Innovative menu pricing strategies, featuring non-cost approaches such as pricing by sales potential or margin analysis

  • Today's menu building software, offering a variety of examples and tools

  • Ethical leadership in restaurant management, discussed in an entirely new chapter

  • 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.

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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Product Details

  • Paperback: 432 pages
  • Publisher: Wiley; 4 edition (August 10, 2007)
  • Language: English
  • ISBN-10: 0471475777
  • ISBN-13: 978-0471475774
  • Product Dimensions: 6.8 x 1.9 x 8 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #672,704 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Ryan Fogle on January 22, 2011
Format: Paperback Verified Purchase
This 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!
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By qmann9 on July 8, 2013
Format: Paperback Verified Purchase
great textbook am very happy with it and would tell everyone to buy one. wish i could buy more stuff this seller rocks
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By Clara on September 20, 2014
Format: Paperback Verified Purchase
It's perfect for my class ,thanks,
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By Natalie R Feltz on August 16, 2014
Format: Paperback Verified Purchase
informative
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1 of 6 people found the following review helpful By Mary V. Pousson on September 16, 2009
Format: Paperback
I received the item in a very timely manner and it was in great shape.
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