책 이미지
eBook 미리보기
책 정보
· 제목 : Management by Menu, 4e Study Guide (Paperback, 4, Study Guide)
· 분류 : 외국도서 > 수험서 > 스터디 가이드
· ISBN : 9780470140536
· 쪽수 : 144쪽
· 출판일 : 2007-08-01
· 분류 : 외국도서 > 수험서 > 스터디 가이드
· ISBN : 9780470140536
· 쪽수 : 144쪽
· 출판일 : 2007-08-01
목차
Preface.
Chapter 1. A Look back at the Service Industry.
Chapter 2. Profile of the Modern Foodservice Industry.
Chapter 3. Planning a Menu.
Chapter 4. Considerations and Limits in Menu Planning.
Chapter 5. Cost Controls in Menu Planning.
Chapter 6. Menu Pricing.
Chapter 7. Menu Mechanics.
Chapter 8. Menu Analysis.
Chapter 9. The Beverage Menu.
Chapter 10. Producing the Menu.
Chapter 11. Service and the Menu.
Chapter 12. The Menu and the Financial Plan.
Chapter 13. Ethical Leadership in Restaurant Management.
Answer Key to Questions for Review.
