{"product_id":"management-by-menu-isbn-9780471475774","title":"Management by Menu","description":"\u003ci\u003e\u003cb\u003eManagement by Menu, Fourth Edition\u003c\/b\u003e\u003c\/i\u003e 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.  \u003cp\u003eThoroughly updated with the latest changes affecting the industry, this \u003ci\u003e\u003cb\u003eFourth Edition\u003c\/b\u003e\u003c\/i\u003e 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.\u003c\/p\u003e  Preface.  \u003cp\u003e1. A Look Back at the Foodservice Industry.\u003c\/p\u003e \u003cp\u003e2. Profile of the Modern Foodservice Industry.\u003c\/p\u003e \u003cp\u003e3. Planning a Menu.\u003c\/p\u003e \u003cp\u003e4. Considerations and Limits in Menu Planning.\u003c\/p\u003e \u003cp\u003e5. Cost Controls in Menu Planning.\u003c\/p\u003e \u003cp\u003e6. Menu Pricing.\u003c\/p\u003e \u003cp\u003e7. Menu Mechanics.\u003c\/p\u003e \u003cp\u003e8. Menu Analysis.\u003c\/p\u003e \u003cp\u003e9. The Beverage Menu.\u003c\/p\u003e \u003cp\u003e10. Producing the Menu.\u003c\/p\u003e \u003cp\u003e11. Service and the Menu.\u003c\/p\u003e \u003cp\u003e12. The Menu and the Financial Plan.\u003c\/p\u003e \u003cp\u003e13. Ethical Leadership in Restaurant Management.\u003c\/p\u003e \u003cp\u003eAppendix A. Accuracy in Menus.\u003c\/p\u003e \u003cp\u003eAppendix B. Number of Portions Available From Standard Containers.\u003c\/p\u003e \u003cp\u003eAppendix C. Menu Evaluation.\u003c\/p\u003e \u003cp\u003eAppendix D. Menu Factor Analysis.\u003c\/p\u003e \u003cp\u003eAppendix E. A Brief History of Foodservice.\u003c\/p\u003e \u003cp\u003eNotes.\u003c\/p\u003e \u003cp\u003eGlossary.\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLENDAL H. KOTSCHEVAR,\u003c\/b\u003e PhD, (1908-2007) was Professor Emeritus at Florida International University.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDIANE WITHROW\u003c\/b\u003e is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.\u003c\/p\u003e  \u003cp\u003eSetting the standard for menu management—newly updated\u003c\/p\u003e \u003cp\u003eManagement 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.\u003c\/p\u003e \u003cp\u003eThoroughly 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eNutrition, health, diets, and the new Food Pyramid, all appearing wherever relevant\u003c\/li\u003e \u003cli\u003e \u003cp\u003eHow the foodservice industry has advanced over the past ten years, including specific segments and demographic supporting data\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eInnovative menu pricing strategies, featuring non-cost approaches such as pricing by sales potential or margin analysis\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eToday's menu building software, offering a variety of examples and tools\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eEthical leadership in restaurant management, discussed in an entirely new chapter\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eA 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\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eA dynamic guide for today's foodservice industry, Management by Menu, Fourth Edition sets the standard for understanding menu management.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989559296229,"sku":"NP9780471475774","price":118.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471475774.jpg?v=1761784595","url":"https:\/\/k12savings.com\/es\/products\/management-by-menu-isbn-9780471475774","provider":"K12savings","version":"1.0","type":"link"}