This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.

Quantity Food Production Planning

Cookbooks, Food & Wine

Lendal H. Kotschevar

John B. Knight

Cooking Methods

Van Nostrand Reinhold Company

Management by Menu

Timothy R. Hinkin

Travel

John Wiley&Sons, Inc.

Two innovative menu resources for foodservice managers and studentsThis set provides Management by Menu, Fourth Edition and a student guide to accompany the book. The main text discusses the vital role of the menu in foodservice. The essential functions of costing, planning, analyzing, purchasing and production are covered. Students and foodservice professionals can benefit by learning to create a menu that's an effective management tool. The study guide reinforces the book material, which offers the unique approach of linking the menu to overall management principles.

Management by Menu, 4th Edition + Management by Menu SG SET

Business & Money

wiley

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.

Engineering & Transportation

Marcel R. Escoffier

Engineering

Kendall/Hunt Publishing Company

Food Service Planning: Layout and Equipment

Margaret E. Terrell

Wiley [1961]

This book is written for those who are purchasing or will be purchasing food in quantity. Emphasis has been placed on the selection and specification requirements for the major foods purchased by food services. An attempt has been made to present purchase criteria as concisely as possible because of the wide variety of foods that must be covered.

Quantity Food Purchasing

Industries

Managing Beverage Service (04) by Kotschevar, Lendal H - Cichy, Ronald F [Paperback (2004)]

Managing Beverage Service

Ronald F. Cichy

Beverages & Wine

Amer Hotel & Motel Assn

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Books by Lendal H. Kotschevar