讀書日
Management by Menu, 4/e

Management by Menu, 4/e

  • 定價:2690
  • 優惠價:952556

分期價:(除不盡餘數於第一期收取) 分期說明

3期0利率每期852  
  • 運送方式:
  • 臺灣與離島
  • 海外
  • 可配送點:台灣、蘭嶼、綠島、澎湖、金門、馬祖
  • 可取貨點:台灣、蘭嶼、綠島、澎湖、金門、馬祖
  • 台北、新北、基隆宅配快速到貨(除外地區)
載入中...
  • 分享
 

內容簡介

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.

 

目錄

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.

 

詳細資料

  • ISBN:9780471475774
  • 叢書系列:餐旅
  • 規格:平裝 / 432頁 / 16k / 19 x 26 x 2.16 cm / 普通級 / 單色印刷 / 初版
  • 出版地:台灣

最近瀏覽商品

 

相關活動

  • 21世紀的人生難題,線上解憂價,單本88折,二本85折!
 

購物說明

若您具有法人身份為常態性且大量購書者,或有特殊作業需求,建議您可洽詢「企業採購」。 

退換貨說明 

會員所購買的商品均享有到貨十天的猶豫期(含例假日)。退回之商品必須於猶豫期內寄回。 

辦理退換貨時,商品必須是全新狀態與完整包裝(請注意保持商品本體、配件、贈品、保證書、原廠包裝及所有附隨文件或資料的完整性,切勿缺漏任何配件或損毀原廠外盒)。退回商品無法回復原狀者,恐將影響退貨權益或需負擔部分費用。 

訂購本商品前請務必詳閱商品退換貨原則 

  • 共和國截止加碼
  • 天下雜誌
  • 時報全書系