{"product_id":"management-by-menu-4e-study-guide-paperback-softback-9780470140536","title":"Management by Menu, 4e Study Guide (Paperback \/ softback) 9780470140536","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eManagement by Menu, 4e Study Guide\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eLendal H. Kotschevar (Author), Diane Withrow (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470140536, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 31 August 2007\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e144 pages\u003cbr\u003e26.9 x 21.1 x 1 cm, 0.34 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003ci\u003eManagement by Menu\u003c\/i\u003e 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePreface.  \u003cp\u003eChapter 1. A Look back at the Service Industry.\u003c\/p\u003e \u003cp\u003eChapter 2. Profile of the Modern Foodservice Industry.\u003c\/p\u003e \u003cp\u003eChapter 3. Planning a Menu.\u003c\/p\u003e \u003cp\u003eChapter 4. Considerations and Limits in Menu Planning.\u003c\/p\u003e \u003cp\u003eChapter 5. Cost Controls in Menu Planning.\u003c\/p\u003e \u003cp\u003eChapter 6. Menu Pricing.\u003c\/p\u003e \u003cp\u003eChapter 7. Menu Mechanics.\u003c\/p\u003e \u003cp\u003eChapter 8. Menu Analysis.\u003c\/p\u003e \u003cp\u003eChapter 9. The Beverage Menu.\u003c\/p\u003e \u003cp\u003eChapter 10. Producing the Menu.\u003c\/p\u003e \u003cp\u003eChapter 11. Service and the Menu.\u003c\/p\u003e \u003cp\u003eChapter 12. The Menu and the Financial Plan.\u003c\/p\u003e \u003cp\u003eChapter 13. Ethical Leadership in Restaurant Management.\u003c\/p\u003e \u003cp\u003eAnswer Key to Questions for Review.\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52257117995288,"sku":"9780470140536","price":53.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470140536.jpg?v=1781277074","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/management-by-menu-4e-study-guide-paperback-softback-9780470140536","provider":"Freshly Printed Books","version":"1.0","type":"link"}