Lendal H. Kotschevar's Books

Study Guide to accompany Management by Menu, 4e

By: Lendal H. Kotschevar,Diane Withrow

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Study Guide to accompany Management by Menu, 4e

By: Lendal H. Kotschevar,Diane Withrow

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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Page Count

146

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470140534

ISBN 13

9780470140536

Management by Menu, Student Workbook

By: National Restaurant Association Educational Foundation,Lendal H. Kotschevar

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Management by Menu, Student Workbook

By: National Restaurant Association Educational Foundation,Lendal H. Kotschevar

The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation—from planning the facility and purchasing food to promoting items to customers and providing exceptional service—can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.

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Publisher

Wiley

Published Date

ISBN 10

0471413208

ISBN 13

9780471413202

Presenting Service

The Ultimate Guide for the Foodservice Professional

By: Lendal H. Kotschevar,Valentino Luciani

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Presenting Service

The Ultimate Guide for the Foodservice Professional

By: Lendal H. Kotschevar,Valentino Luciani

Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional atti-tude are the ingredients needed to harvest those rewards. Presenting Service, 2E educates servers, supervisors, and managers in the techniques and demeanor of professional service. This book pays special attention to the historical context of service, the manager's role in good service including hiring and managing employees, how to become a good server, and the various types of service in food-service operations. There is an art to good service that can be trained and taught, and Presenting Service provides the manager with the skills to create a good dining experience through good service.

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Page Count

269

Publisher

Wiley Global Education

Published Date

ISBN 10

0470073667

ISBN 13

9780470073667

Management by Menu

By: Lendal Henry Kotschevar,Marcel Robert Escoffier

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Management by Menu

By: Lendal Henry Kotschevar,Marcel Robert Escoffier

This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.

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Page Count

404

Publisher

Educational Foundation of the National Restaurant Association

Published Date

ISBN 10

0915452731

ISBN 13

9780915452736

Management by Menu

By: Lendal H. Kotschevar,Diane Withrow

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Management by Menu

By: Lendal H. Kotschevar,Diane Withrow

Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the big picture behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool. Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.

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Page Count

429

Publisher

Wiley Global Education

Published Date

ISBN 10

0470139544

ISBN 13

9780470139547

Book's by Lendal H. Kotschevar

Study Guide to accompany Management by Menu, 4e

Study Guide to accompany Management by Menu, 4e

Management by Menu, Student Workbook

Management by Menu, Student Workbook

Presenting Service

Presenting Service

Management by Menu

Management by Menu

Management by Menu

Management by Menu

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