Management by Menu presents the menu as the central influence on all foodservice functions.

Management by Menu features:

• Nutrition, health, diets, and the new Food Pyramid, all appearing wherever relevant How the foodservice industry has advanced over the past ten years, including specific segments and demographic supporting data
• Innovative menu pricing strategies, featuring non-cost approaches such as pricing by sales potential or margin analysis
• Today's menu building software, offering a variety of examples and tools
• Ethical leadership in restaurant management, discussed in an entirely new chapter
• A newly created Study Guide provides several additional resources to help readers review the material and exercises to test their knowledge of key topics and concepts

Contents

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 Factors and Cost Controls in Menu Planning
6. Menu Pricing
7. Menu Mechanics
8. Menu Analysis
9. The Liquor Menu
10. Production, and the Menu
11. Service and the Menu
12. The Menu and the Financial Plan
13. Ethical Leadership in Restaurant Management

Index

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