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Hospitality
C/T/98. Hospitality Management: menu engineering
- WORDS:
- 2700
- ADD-ONS:
- Calculations
- DATE:
- 2009
- PRICE:
- 29.99 GBP
The paper analyses a fictitious scenario of a restaurant that plans to introduce 3 new menu items analysing their Purchasing Cycle (PC), the cost of ingredients and the price of the final product. Recommendations are suggested about the cost of the new menu items, profit and safety margins, follow up plans, etc.
KEYWORDS: Hospitality management, menu engineering,
Other Papers On: Hospitality
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