MANAGEMENT BY MENU

Management by Menu has had a successful tenure since publication of its first
edition. This text is widely used in schools and for self-study courses, and as a
source for on-the-job training. It is also used as a reference book for foodservice
managers. It gives us great pleasure to present to you the long awaited Fourth Edition of Management by Menu which continues to be unique in its presentation of
the menu as a central theme that controls and influences all foodservice functions.
Other books explain how to set up a menu but none of them tie the menu to overall
management principles. Management by Menu, Fourth Edition begins with an
introduction to the industry and then develops the theme of shaping the menu to
best perform its function of controlling and directing the foodservice operation.
This Fourth Editionhas gone through an extensive revision to ensure it is up to date
with regard to industry trends that have evolved since the third edition was published. As with previous editions, the goal of this fourth edition continues to be to
illustrate how the menu serves as the guiding tool in managing foodservices.
Management by Menu, Fourth Edition is written for both those who are just
being introduced to foodservice management and those who already have experience in foodservice. This book is suitable for use as an introduction to the foodservice industry as well as a text on menu construction and formulations. Instructors
have also used it successfully in teaching foodservice management, since the menu
is at the central core around which management revolves.