Food service menus : pricing and managing the food service menu for maximum profit / Lora Arduser.
Series: The food service professionals guide to ; 13Publication details: Ocala, Fla. : Atlantic Pub., 2003.Description: 143 p. : ill. ; 21 cmISBN:- 9780910627238
Contents:
Introduction -- Getting started -- Menu development -- Menu design -- Menu management supports -- Menu pricing -- Marketing your menu (and your restaurant) -- Operational controls and menu management -- Final tasks.
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.P7 A73 2003 (Browse shelf(Opens below)) | Available | 019624 |
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| CIR TX 911.3.P4 S66 2007 Hospitality employee management and supervision : a practical approach / | CIR TX 911.3.P4 T35 2017 Talent management in hospitality and tourism / | CIR TX 911.3.P4 W35 2017 Supervision in the hospitality industry / | CIR TX 911.3.P7 A73 2003 Food service menus : pricing and managing the food service menu for maximum profit / | CIR TX 911.3.P77 D48 2006 Travel and tourism public relations : an introductory guide for hospitality managers / | CIR TX 911.3.P8 F45 2005 Purchasing : selection and procurement for the hospitality industry / | CIR TX 911.3.P8 F45 2005 Purchasing : selection and procurement for the hospitality industry / |
Includes index.
Introduction -- Getting started -- Menu development -- Menu design -- Menu management supports -- Menu pricing -- Marketing your menu (and your restaurant) -- Operational controls and menu management -- Final tasks.
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