Study Guide to accompany Management by Menu, 4e
John Wiley & Sons, Aug 17, 2007 - Technology & Engineering - 144 pages
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.
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Activity Questions aioli alcoholic beverages analyzed appealing Beverage Menu breakfast meat budget buffet cafeteria calculate catering Chapter cheese chef choice of breakfast coffee Country Biscuit country gravy cream cuisine customers Dave Thomas dessert dining room dinner Discussion and Activity dishes drink Eggs employees established factors flavor food cost percentage food items food service food service operations foodservice industry Fried Grape Tomatoes gross profit guests Hash Browns Health Hospitality institutional inventory kitchen labor costs lunch meal menu analysis Menu Development Activity Menu for Analysis menu items menu planning menu(s Mobile Caterers offered Outline Introduction patrons pickled plate Point of sales popularity index portions prepared purchasing purveyors Questions for Review Quick Service recipe restaurant Rich Melman Salad Sandwich sauce segment selections selling served servers Shrimp snack standards stoneground grits tabasco taste Thai basil Toast trans fats variety wine