Management by Menu 4th edition by Lendal Kotschevar, Diane Withrow ISBN 0471475777 978-0471475774

Management by Menu 4th edition by Lendal Kotschevar, Diane Withrow ISBN 0471475777 978-0471475774

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Product details:

ISBN 10: 0471475777
ISBN 13: 978-0471475774
Author: Lendal Kotschevar, Diane Withrow

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.

Management by Menu 4th Table of contents:

1. A LOOK BACK AT THE FOODSERVICE INDUSTRY

Introduction

Ancient Foodservice

Foodservice in the Middle Ages

Early Renaissance—The Development of Haute Cuisine

The Industrial Revolution

The Advancement of Science

The Golden Age of Cuisine

Foodservice in the United States

Continual Growth

Summary

Questions

Mini-Cases

2. PROFILE OF THE MODERN FOODSERVICE INDUSTRY

Introduction

A Diverse Industry

Income and Costs

Segments of the Foodservice Industry

Forces of Change on the Foodservice Industry

Summary

Questions

Mini-Cases

3. PLANNING A MENU

Introduction

What Is a Menu?

Menu Planning Factors

Types of Menus

The Meal Plan and the Menu

Menus for Various Meals and Occasions

Menus for Patrons’ Special Needs

Menus for Noncommercial and Semicommercial Establishments

The Final Steps in Menu Planning

Summary

Questions

Mini-Cases

4. CONSIDERATIONS AND LIMITS IN MENU PLANNING

Introduction

Physical Factors

Labor Considerations

Patron and Artistic Considerations

Rating Food Preferences

Patron Expectations

Summary

Questions

Mini-Cases

5. COST CONTROLS IN MENU PLANNING

Introduction

Obtaining Operational Costs

Obtaining Labor Costs

Controlling Costs

Summary

Questions

Mini-Cases

6. MENU PRICING

Introduction

Non-Cost Pricing: Historical Perspectives

Value Perception

Pricing Psychology

Market Research

Economic Influences

Evaluating Pricing Methods

Pricing for Nonprofit Operations

Pricing Employee Meals

Changing Menu Prices

Pricing Pitfalls

Summary

Questions

Mini-Cases

7. MENU MECHANICS

Introduction

Menu Presentation

Menu Design

Summary

Questions

Mini-Cases

8. MENU ANALYSIS

Introduction

Common Methods of Menu Analysis

Summary

Questions

Mini-Case

9. THE BEVERAGE MENU

Introduction

Presenting the Beverage Menu

Wine Service

Beverage Service

Liquor Pricing

Beverage Control

Summary

Questions

Mini-Cases

10. PRODUCING THE MENU

Introduction

Securing the Product: Purchasing

Preparing the Food: Production

Summary

Questions

Mini-Cases

11. SERVICE AND THE MENU

Introduction

Serving Guests

Type of Service

Handling the Guest Check

Gratuities

Summary

Questions

Mini-Case

12. THE MENU AND THE FINANCIAL PLAN

Introduction

The Menu and Financial Planning

Financial Analysis and the Menu

Liquidity Factors in Foodservice

Noncommercial Operations

Menu Strategies and Financial Success

Summary

Questions

Mini-Case

13. ETHICAL LEADERSHIP IN RESTAURANT MANAGEMENT

Introduction

Leadership in the Foodservice Industry

Ethics

Hospitality Ethical Issues

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Tags: Lendal Kotschevar, Diane Withrow, Management by Menu