{"product_id":"management-by-menu-4e-study-guide-isbn-9780470140536","title":"Management by Menu, 4e Study Guide","description":"\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.  Preface.  \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 \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","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989559099621,"sku":"NP9780470140536","price":52.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470140536.jpg?v=1761784594","url":"https:\/\/k12savings.com\/products\/management-by-menu-4e-study-guide-isbn-9780470140536","provider":"K12savings","version":"1.0","type":"link"}