 Marketing by Menu, 3rd Edition
ISBN: 978-0-471-25330-3
Hardcover
272 pages
January 1999
US $75.00
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PROFITABLE MENU PLANNING.
The Commercial Menu.
Planning for Profit.
Costing for Profit.
Pricing for Profit.
DEVELOPING A MENU PROGRAM.
Menu Item Selection.
Setting Quality Standards.
DESIGNING FOR PROFIT.
Marketing with Menu Design.
Marketing with Copy.
MARKETING FOR PROFIT.
Restaurant Concept and Cuisine Trends.
Specialty Menus.
The Changing Customer.
Glossary.
Bibliography.
Index.
The Commercial Menu.
Planning for Profit.
Costing for Profit.
Pricing for Profit.
DEVELOPING A MENU PROGRAM.
Menu Item Selection.
Setting Quality Standards.
DESIGNING FOR PROFIT.
Marketing with Menu Design.
Marketing with Copy.
MARKETING FOR PROFIT.
Restaurant Concept and Cuisine Trends.
Specialty Menus.
The Changing Customer.
Glossary.
Bibliography.
Index.
