Menu pricing & strategy
著者
書誌事項
Menu pricing & strategy
Van Nostrand Reinhold, c1992
3rd ed
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注記
Bibliography p. [207]-208
Includes index
内容説明・目次
内容説明
This guide attempts to teach professional chefs and restauranteurs to use the menu as a potent tool for building clientele and increasing profits. The edition features the latest successful menu ideas, marketing philosophies, and pricing strategies, as well as explanations of signature-items and general strategies for improving operations. Information on marketing plans, internal marketing, acceptable sales, and the probability of choice has been expanded. Professionals will learn how to make sure their menus take into account all relevant aspects of demographics, type of service, type of food, and target market.
目次
Menu development. The physical menu. Marketing strategies. Economic strategies. Guidelines for success. Sample menus and comments. Accuracy in menus.
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