Management by Menu

Setting the standard for menu management newly updated

Management by Menu, Fourth Edition presents the menu as thecentral influence on all foodservice functions. This uniqueapproach clearly outlines both the "big picture" behind a well–runfoodservice operation, and the practical details of costing,planning, analyzing, purchasing and production, beveragemanagement, promotion, and service. Both students and workingmanagers will come away from this book able to clearly develop amenu and effectively use it as a management tool.

Thoroughly updated with the latest changes affecting theindustry, this Fourth Edition has also been revised to give readersa more hands–on learning experience. Sample menus, mini–casestudies, self–test review questions, and other new features lead togreater interactivity and engagement with the material. Coverage ofnew, helpful technologies is now integrated throughout the book.This Fourth Edition also includes new coverage of:

How the foodservice industry has advanced over the past tenyears, including specific segments and demographic supportingdata

Innovative menu pricing strategies, featuring non–costapproaches such as pricing by sales potential or marginanalysis

Today′s menu building software, offering a variety of examplesand tools

Ethical leadership in restaurant management, discussed in anentirely new chapter

A newly created Study Guide provides several additionalresources to help readers review the material and exercises to testtheir knowledge of key topics and concepts

A dynamic guide for today′s foodservice industry, Management byMenu, Fourth Edition sets the standard for understanding menumanagement.

1. A Look Back at the Foodservice Industry.

2. Profile of the Modern Foodservice Industry.

3. Planning a Menu.

4. Considerations and Limits in Menu Planning.

5. Cost Controls in Menu Planning.

6. Menu Pricing.

7. Menu Mechanics.

8. Menu Analysis.

9. The Beverage Menu.

10. Producing the Menu.

11. Service and the Menu.

12. The Menu and the Financial Plan.

13. Ethical Leadership in Restaurant Management.

Appendix A. Accuracy in Menus.

Appendix B. Number of Portions Available From StandardContainers.

Appendix C. Menu Evaluation.

Appendix D. Menu Factor Analysis.

Appendix E. A Brief History of Foodservice.

Notes.

Glossary.

Index.

LENDAL H. KOTSCHEVAR, PhD, (1908–2007) was Professor Emeritus atFlorida International University.

DIANE WITHROW is Program Coordinator of the Hotel RestaurantManagement Program at Cape Fear Community College in NorthCarolina.