Food service menus
Subtitle: pricing and managing the food service menu for maximum profit
By: by Lora Arduser.
Series: The food service professionals guide to -- 13.; Food service professionals guide to -- 13.
Publisher: Atlantic Pub. Co.; Atlantic Pub. Group
Published: 2003
Place of publication: Ocala, Fla
Language: eng
Number of pages: 143
Subjects: Food service -- Prices; Restaurants -- Prices; Menus
Other titles: Pricing and managing the food service menu for maxium profit.
Notes: Includes bibliographical references and index.
Table of contents: title: Introduction; title: Getting started; title: Menu development; title: Menu design; title: Menu management supports; title: Menu pricing; title: Marketing your menu (and your restaurant); title: Operational controls and menu management; title: Final tasks.