庫存狀況
「香港二樓書店」讓您 愛上二樓●愛上書
我的購物車 加入會員 會員中心 常見問題 首頁
「香港二樓書店」邁向第一華人書店
登入 客戶評價 whatsapp 常見問題 加入會員 會員專區 現貨書籍 現貨書籍 購物流程 運費計算 我的購物車 聯絡我們 返回首頁
香港二樓書店 > 今日好書推介
   
二樓書籍分類
 
Management by Menu, 4/e

Management

沒有庫存
訂購需時10-14天
9780471475774
Lendal H. Kotschevar, Diane Withrow
桂魯
2007年1月01日
897.00  元
HK$ 807.3  







叢書系列:餐旅
規格:平裝 / 432頁 / 16K / 普級 / 單色印刷 / 初版
出版地:台灣


餐旅


專業/教科書/政府出版品 > 生物資源類 >









Description
  Management by Menu 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.

Author Info
  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.



Preface.
Chapter1. A Look Back at the Foodservice Industry.
Chapter2. Profile of the Modern Foodservice Industry.
Chapter3. Planning a Menu.
Chapter4. Considerations and Limits in Menu Palling.
Chapter5. Cost Controls in Menu Planning.
Chapter6. Menu Pricing.
Chapter7. Menu Mechanics.
Chapter8. Menu Analysis.
Chapter9. The Beverage Menu.
Chapter10. Producing the Menu.
Chapter11. Service and the Menu.
Chapter12. The Menu and the Financial Plan.
Chapter13. Ethical Leadership in Restaurant Management.
Appendix A. Accuracy in Menus.
Appendix B. Number of Portions Available From Standard Containers.
Appendix C. Menu Evaluation.
Appendix D. Menu Factor Analysis.
Appendix E. A Brief History of Foodservice.
Notes.
Glossary.
Index.




其 他 著 作