Management by Menu, 4e Study Guide [Paperback]

Preface.

Chapter 1. A Look back at the Service Industry.

Chapter 2. Profile of the Modern Foodservice Industry.

Chapter 3. Planning a Menu.

Chapter 4. Considerations and Limits in Menu Planning.

Chapter 5. Cost Controls in Menu Planning.

Chapter 6. Menu Pricing.

Chapter 7. Menu Mechanics.

Chapter 8. Menu Analysis.

Chapter 9. The Beverage Menu.

Chapter 10. Producing the Menu.

Chapter 11. Service and the Menu.

Chapter 12. The Menu and the Financial Plan.

Chapter 13. Ethical Leadership in Restaurant Management.

Answer Key to Questions for Review.

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.