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Menu: Pricing & Strategy, 4th Edition: Pricing and Strategy (Hospitality, Travel & Tourism) - Softcover
Synopsis
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
"synopsis" may belong to another edition of this title.
About the Author
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.
From the Back Cover
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
From the Inside Flap
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
"About this title" may belong to another edition of this title.
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Menu : Pricing and Strategy
Published by
Wiley & Sons, Incorporated, John, 1996
ISBN 10: 0471287474
ISBN 13: 9780471287476
Used
Softcover
Seller: Better World Books Ltd, Dunfermline, United Kingdom
Seller rating 5 out of 5 stars
Condition: Very Good. 4 Edition. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects. Seller Inventory # GRP82085714
Quantity: 1 available
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Menu : Pricing and Strategy
Published by
Wiley & Sons, Incorporated, John, 1996
ISBN 10: 0471287474
ISBN 13: 9780471287476
Used
Softcover
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. 4 Edition. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. Seller Inventory # GRP77649988
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Menu: Pricing and Strategy
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Menu: Pricing and Strategy
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Menu: Pricing and Strategy
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Menu: Pricing and Strategy
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Menu
Print on DemandSeller: PBShop.store UK, Fairford, GLOS, United Kingdom
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PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # IQ-9780471287476
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Menu (Paperback)
Published by
John Wiley & Sons Inc, New York, 1996
ISBN 10: 0471287474
ISBN 13: 9780471287476
New
Paperback
Seller: CitiRetail, Stevenage, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: new. Paperback. 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 Now in its fourth edition, this guide to strategically planning a menu offers even more information on designing and pricing for profit. A wealth of tables and updated menu samples gives restaurateurs the tools for enhancing their menus, controlling their forecasts, and managing their profits. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780471287476
Quantity: 1 available
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Menu: Pricing and Strategy
Seller: BennettBooksLtd, North Las Vegas, NV, U.S.A.
Seller rating 5 out of 5 stars
paperback. Condition: New. In shrink wrap. Looks like an interesting title! Seller Inventory # Q-0471287474
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Menu: Pricing & Strategy (Hospitality, Travel & Tourism)
Seller: Revaluation Books, Exeter, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Brand New. 4th edition. 240 pages. 11.25x8.75x0.75 inches. In Stock. Seller Inventory # x-0471287474
Quantity: 2 available