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Management by Menu, 4th Edition

August 2007, ©2008
Management by Menu, 4th Edition (EHEP000481) cover image


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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Table of 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 Controls in Menu Planning.

6. Menu Pricing.

7. Menu Mechanics.

8. Menu Analysis.

9. The Beverage Menu.

10. Producing the Menu.

11. Service and the Menu.

12. The Menu and the Financial Plan.

13. Ethical Leadership in Restaurant Management.

Appendix A. Accuracy in Menus.

Appendix B. Number of Portions Available From Standard Containers.

Appendix C. Menu Evaluation.

Appendix D. Menu Factor Analysis.

Appendix E. A Brief History of Foodservice.




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Author Information

LENDAL H. KOTSCHEVAR, PhD, (1908-2007) was Professor Emeritus at Florida International University.

DIANE WITHROW is Program Coordinator of the Hotel Restaurant Management Program at Cape Fear Community College in North Carolina.

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The Wiley Advantage

The market-leading textbook for the menu management course, this text defines the way the subject is taught.
* Fully revised to coincide with changes in the foodservice industry.
* Contains updated chapters on uses of technology in menu development; accuracy in menus and using the menu as a marketing tool.
* New pedagogy added to reinforce active learning for students.
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Instructors Resources
Wiley Instructor Companion Site
Instructor's Manual to Accompany Management by Menu, Fourth Edition
Instructor's Manual features discussion topics, answer keys, Menu Development Activities, Menu for Analysis, and a Test Bank (True/False, Multiple Choice, and Short Answers with Answer Keys).
Title Landing Page to Accompany Management by Menu Fourth Edition
Companion website with downloadable Instructor's Manual
Digital evaluation copy available for this title
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Students Resources
Available Materials
by Lendal H. Kotschevar, Diane Withrow
August 2007, ©2008, Paperback
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Purchase Options
Management by Menu, 4th Edition
ISBN : 978-0-471-47577-4
432 pages
August 2007, ©2008
$137.95   BUY

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