Name: The Concept of Menu Building
SKU: 63b4a7b8bf93c1001782d552
Price: 6.8 USD
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The Concept of Menu Building

This ebook will provide in-depth knowledge and guideline on the type of menu, design,
pricing, food cost, beverage cost and much more for your F&B establishment

US$6.80

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Description

Here’s a sneak peak at what you’ll discover in ....

Introduction

Understanding Menus

The Menu To The Customer

The Menu To The Establishment

Types Of Menus

A La Carte Menu

Set Menu

Banquet Menu

Cyclic Menu

Menu Content

Language

Accuracy

Pricing

Sales Mix

Size And Form

Layout Of The Menu

Nutritional Content

Breakfast Menus

Room Service Menus

Beverage Lists

Wine Lists

Restricted Wine And Menu Lists

Menu Merchandising

Methods Of Printing Menus

Most Common Menu Mistakes

Personnel

Planning

Admistration

Welfare

Industrial Relation

Menu Pricing

Range Of Price Discretion

Calculating Menu Selling Price

Pricing Methods

Simple Mark-Up Pricing Methods

Ingredients Mark-Up Method

Prime Ingredient Mark-Up Method

Mark-Up With Accompaniment Cost

Determining The Price Multifier

Contribution Margin Pricing Method

Ratio Pricing Method

Simple Prime Costs Method

Specific Prime Costs Method

Important Pricing Considerations

Menu Engineering Terminology

Engineering Worksheet

Food And Beverage Service

Menu Specifications

Menu Composition

Courses Of A Meal

Menu Balance

Get Ready to be able to Guide your team on how to create Menu for your F&B establishment

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* Customers are not allow to sell this ebook without the consent of the Author

(We reserve the right to end this "Limited Time" pricing at anytime without warning.)

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