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 industrys 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

Produktinformation

Utgivningsdatum:1996-06-30
Mått:213 x 277 x 15 mm
Vikt:567 g
Format:Häftad
Språk:Engelska
Antal sidor:240
Upplaga:4
Förlag:John Wiley & Sons Inc
ISBN:9780471287476

Utforska kategorier

Servicesektorn inom Ekonomi och Ledarskap
Affärsstrategi inom Ekonomi och Ledarskap

Mer om författaren

Jack E. Miller, FMP, is Professor Emeritus and past chair of the Hotel, Restaurant, Chef's Apprentice, and Tourism Program, St. Louis Community College. Miller is also coauthor of Basic Food and Beverage Cost Control. David V. Pavesic, Ph.D., FMP, is Senior Professor in the School of Hospitality Administration in the Robinson College of Business at Georgia State University. He is an author and consultant to the industry in the area of operations, cost controls, menu design and menu analysis.

Innehållsförteckning

Menu Development. The Physical Menu. Marketing Strategies. Economic Strategies. Pricing Support Systems. Menu Pricing Strategies. Guidelines for Success. Sample Menus and Comments. Accuracy in Menus. Appendices. Glossary. Bibliography. Index.