Menu: Pricing & Strategy (Hospitality, Travel & Tourism) by Jack E. Miller and David V. Pavesic
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0471287474
- ISBN 13 9780471287476
- Published Jul 14 1996
- Format Paperback
- Page Count 240
- Language English
- Edition 4
- Publisher Wiley
Publishers Text
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 termsOther cookbooks by this author
- Basic Food and Beverage Cost Control
- Chef's Book of Formulas, Yields and Sizes
- CHIC Baking
- CHIC Baking/Pastry
- Food and Beverage Cost Control
- Food and Beverage Cost Control, 3rd Edition
- Food and Beverage Cost Control, Student Workbook
- Supervision in the Hospitality Industry
- Supervision in the Hospitality Industry
- Supervision in the Hospitality Industry
- Supervision in the Hospitality Industry (Wiley Service Management Series)
- Supervision in the Hospitality Industry, Student Workbook