Management by Menu

Management by Menu by Lendal H. Kotschevar is an essential guide for anyone looking to excel in food service management. Published by John Wiley & Sons Inc in 2007, this fourth edition spans 432 pages and presents the menu as a pivotal element that shapes all foodservice operations. Kotschevar’s unique approach links menu design to overarching management principles, offering future managers a comprehensive understanding of restaurant operations. This book is perfect for aspiring food service professionals who want to grasp the intricate relationship between menu planning and successful management. Equip yourself with the knowledge to enhance your restaurant's performance and customer satisfaction by diving into this insightful resource.