Marketing by Menu, 3rd Edition
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More About This Title Marketing by Menu, 3rd Edition
English
NANCY LOMAN SCANLON has over twenty-five years of experience in the hospitality industry working with Hilton Hotels Corporation in food and beverage management positions, as Director of Food and Beverage Services for Interstate Hotels, and as a training consultant to companies such as Marriott, Sheraton, Radisson, and Holiday Inn. She has been associated with hospitality management programs at the University of Delaware and Johnson & Wales University, and currently consults with hospitality companies and conducts seminars internationally.
English
PROFITABLE MENU PLANNING.
The Commercial Menu.
Planning for Profit.
Costing for Profit.
Pricing for Profit.
DEVELOPING A MENU PROGRAM.
Menu Item Selection.
Setting Quality Standards.
DESIGNING FOR PROFIT.
Marketing with Menu Design.
Marketing with Copy.
MARKETING FOR PROFIT.
Restaurant Concept and Cuisine Trends.
Specialty Menus.
The Changing Customer.
Glossary.
Bibliography.
Index.
The Commercial Menu.
Planning for Profit.
Costing for Profit.
Pricing for Profit.
DEVELOPING A MENU PROGRAM.
Menu Item Selection.
Setting Quality Standards.
DESIGNING FOR PROFIT.
Marketing with Menu Design.
Marketing with Copy.
MARKETING FOR PROFIT.
Restaurant Concept and Cuisine Trends.
Specialty Menus.
The Changing Customer.
Glossary.
Bibliography.
Index.
