Menu Pricing

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Menu Pricing And Strategy

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Author : Jack E. Miller
language : en
Publisher:
Release Date : 1980

Menu Pricing And Strategy written by Jack E. Miller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Business & Economics categories.

Abstract: Two ingredients in operating a successful commercial restaurant are pricing and marketing the wares. Students and restaurant operators will find the basic information needed on these aspects of the business. Menu presentation covers layout, special features, customer considerations, price changing and general strategies. Pricing methods include copying other operations (not very safe); factor system (raw food cost x pricing factor); prime cost (useful in cafeterias); and actual pricing (includes profit on every item). These practical suggestions are supported by pricing theories. Sample menus illustrate various approaches to luring customers--children's specials, luscious libations, dreamy desserts, and individuality themes. Accuracy in menus is reulated by government guidelines; California law is presented as an example of stringent protection against menu misrepresentation.

Food Service Menus

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Author : Lora Arduser
language : en
Publisher: Atlantic Publishing Company
Release Date : 2003

Food Service Menus written by Lora Arduser and has been published by Atlantic Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Business & Economics categories.

This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms

Menu Pricing Strategy

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Author : Jack E. Miller
language : en
Publisher:
Release Date : 1987

Menu Pricing Strategy written by Jack E. Miller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Caterers and catering categories.

Menu Pricing

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Author : Jack E. Miller
language : en
Publisher:
Release Date : 1976

Menu Pricing written by Jack E. Miller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Travel categories.

Study Guide To Accompany Management By Menu 4e

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Author : Lendal H. Kotschevar
language : en
Publisher: John Wiley & Sons
Release Date : 2007-08-17

Study Guide To Accompany Management By Menu 4e written by Lendal H. Kotschevar and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-08-17 with Technology & Engineering categories.

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Management By Menu

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Author : Lendal H. Kotschevar
language : en
Publisher: John Wiley and Sons
Release Date : 2007-08-10

Management By Menu written by Lendal H. Kotschevar and has been published by John Wiley and Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-08-10 with Technology & Engineering categories.

Menus

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Author : Lothar A. Kreck
language : en
Publisher: Cbi Publishing Company
Release Date : 1984

Menus written by Lothar A. Kreck and has been published by Cbi Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cooking categories.

Abstract: A study guide for food service operators considers current social trends and behavior regarding food and beverage consumption, and the effects of such trends on menu planning in a food service establishment. Topics include the history of menus and their analysis; menu pricing guidelines; methods for evaluating the effectiveness of menus; proven approaches for improving menus; specifying accuracy in menu design; and the effective use of wine lists. Reference data tables on menu design are appended. Numerous illustrations are provided throughout the text. (wz).

Management By Menu

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Author : Lendal Henry Kotschevar
language : en
Publisher: Educational Foundation of the National Restaurant Association
Release Date : 1994

Management By Menu written by Lendal Henry Kotschevar and has been published by Educational Foundation of the National Restaurant Association this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Business & Economics categories.

This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.

Profitable Menu Planning

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Author : John A. Drysdale
language : en
Publisher:
Release Date : 2002

Profitable Menu Planning written by John A. Drysdale and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Business & Economics categories.

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning--from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

Menu Pricing

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