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

MENU Pricing and Strategy

Business & Money

Jack E. Miller

Management & Leadership

Van Nostrand-Reinhold

<p>This guide to strategically planning a menu offers a wealth of information on designing and pricing for profit. Contents include a new section on the psychological aspects of menu pricing, expanded coverage of health-food, ethnic, and international menus, and additional terms for enhancing menu descriptions.</p>

Menu Pricing & Strategy (Hospitality, Travel & Tourism)

Industries

This revision of the most successful textbook in supervision for the hospitality industry covers current topics such as managing a diverse workforce, and is reorganized into three sections focusing on leadership, human resources, and management.

Supervision in the Hospitality Industry

John R. Walker

Karen Eich Drummond

John Wiley&Sons, Inc.

Principles of Food, Beverages, and Labor Cost Controls

Paul R. Dittmer

Supervision in the hospitality industry

wiley

Food and Beverage Cost Control

David K. Hayes

Lea R. Dopson

John Wiley&Sons

Cuisine And Culture

Wayne Gisslen

Linda Civitello

Andrew H. Feinstein

Supervision In The Hospitality Industry

Wiley Global Education US

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Books by Jack E. Miller