Articoli correlati a Menu: Pricing and Strategy
Sinossi
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
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull'autore
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.
Dalla quarta di copertina
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
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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Menu: Pricing and Strategy (Hospitality, Travel & Tourism)
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Menu: Pricing and Strategy (Hospitality, Travel & Tourism)
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Condizione: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail. Codice articolo OTV.0471287474.G
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Menu Pricing Strategy 4e
Editore:
John Wiley & Sons, 1996
ISBN 10: 0471287474
ISBN 13: 9780471287476
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Menu : Pricing and Strategy
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Wiley & Sons, Incorporated, John, 1996
ISBN 10: 0471287474
ISBN 13: 9780471287476
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Condizione: Very Good. 4 Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Codice articolo GRP82085714
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Menu: Pricing and Strategy (Hospitality, Travel Tourism)
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Menu: Pricing and Strategy (Hospitality, Travel & Tourism)
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Condizione: New. 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. Num Pages: 240 pages, facsimiles. BIC Classification: KJC; KNSH. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 279 x 216 x 12. Weight in Grams: 580. . 1996. 4th Edition. paperback. . . . . Codice articolo V9780471287476
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Menu: Pricing and Strategy (Hospitality, Travel & Tourism)
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Condizione: New. In English. Codice articolo ria9780471287476_new
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Menu
Editore:
John Wiley and Sons Inc, US, 1996
ISBN 10: 0471287474
ISBN 13: 9780471287476
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Paperback. Condizione: New. 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. Codice articolo LU-9780471287476
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