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Menu design and revenue management / Chester Dave G. Arenas

By: Material type: TextTextPublication details: Sta. Cruz, Manila : Edric Publishing House, c2023Description: 80 pages ; 25 cmISBN:
  • 9786218179905
Subject(s): LOC classification:
  • TX 911.3 .A74 2023
Contents:
Chapter 1. Introduction to menu -- Chapter 2. Menu Planning -- Chapter 3. The Elements & Mechanics of Menu design -- Chapter 4. Menu pricing -- Chapter 5. Introduction to revenue management -- Chapter 6. Market segmentation and targeting -- Chapter 7. Revenue management key performance indicators -- Bibliography.
Summary: The menu is a list of food and beverage products available or given by food establishments, based largely on consumer demand and tailored to meet organizational goals.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 911.3 .A74 2023 (Browse shelf(Opens below)) c.1 Available NULIB000019183
Browsing LRC - Main shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
FIL TX 724.5.P6 .M45 2021 Philippine regional cuisine / FIL TX 740.5 .S26 2022 Food styling design / FIL TX 911.2 .C78 2006 Convention and event management / FIL TX 911.3 .A74 2023 Menu design and revenue management / FIL TX 911.3 .B84 2022 Tourism and hospitality marketing / FIL TX 911.3 .G84 2007 Competency-based learning guide in beverage management / FIL TX 911.3.C65 .F33 2020 Cost control in hospitality industry /

Includes bibliographical references.

Chapter 1. Introduction to menu -- Chapter 2. Menu Planning -- Chapter 3. The Elements & Mechanics of Menu design -- Chapter 4. Menu pricing -- Chapter 5. Introduction to revenue management -- Chapter 6. Market segmentation and targeting -- Chapter 7. Revenue management key performance indicators -- Bibliography.

The menu is a list of food and beverage products available or given by food establishments, based largely on consumer demand and tailored to meet organizational goals.

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