Kotschevar, Withrow:

Management by Menu, 4th Edition

Instructor Companion Site

Table Of Contents

Chapter 1: A Look Back at the Foodservice 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 Factors and Cost Controls in Menu Planning.

Chapter 6: Menu Pricing.

Chapter 7: Menu Mechanics.

Chapter 8: Menu Analysis.

Chapter 9: The Liquor Menu.

Chapter 10: Production, and the Menu.

Chapter 11: Service and the Menu.

Chapter 12: The Menu and the Financial Plan.

Chapter 13: Ethical Leadership in Restaurant Management.

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