Management by Menu

by Lendal H. Kotschevar

The updated edition of this classic text focuses on how the menu controls and influences every aspect of the foodservice operation. Discusses decision-making regarding menu-planning, pricing, cost control, analysis and menu mechanics. Provides background information on the foodservice industry and describes menu development from conception to implementation. Includes a new chapter on management by computer use, handy chapter outlines, attractive tables and illustrations.

384 pages, Hardcover

First published January 1, 1975

Reviews

[David · Rating 3 out of 5]

The menu is the insight and the foundation of the meal. What is reveals is important.