Menu Marketing and Management

Name: Menu Marketing and Management
Price: 4.08 USD
Availability: InStock
ISBN: 9780132222013

ISBN-10: 0132222019

ISBN-13: 9780132222013

Edition: 2007

Authors: National Restaurant Association Staff

List price: $44.40

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Description:

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs…

Book details

List price: $44.40
Copyright year: 2007
Publisher: Prentice Hall PTR
Publication date: 2/8/2006
Binding: Paperback
Pages: 176
Size: 8.50" wide x 11.00" long x 0.25" tall
Weight: 1.034
Language: English



Introduction


A Message from the National Restaurant Association Educational Foundation


Acknowledgements


Features of the NRAEF ManageFirst Competency Guides


Tuning In to You


Professional Profile



Factors That Impact Menu Item Selection


Marketing Environment


Selecting Menu Items


Changing a Menu


Internal Operational Concerns When Choosing New Items



Meeting Nutritional Needs and Food Preferences of Customers


Factors Influencing Food Selection


Sources of Nutritional Components on the Menu


Nutritional Information for Customers


Nutritional Cooking Methods


Types of Vegetarian Diets


Addressing Food Allergies



Menu Layout and Design


Purposes of the Menu


Relationship of Menu Design to Marketing


Menu Psychology


Menu Layout and Design Principles



Menu Pricing


Use of Price in Strategic Marketing


Impact of External Environment on Prices


Pricing Strategies


Pricing and Gross Profit Margin


Pricing Methods


Employee Meal Pricing



The Alcohol Beverage Menu


Alcoholic Beverages in Restaurants


Merchandising Wine


Merchandising Spirits


Merchandising Beers and Ales


Pricing Alcoholic Beverages



Menu Item Sales Performance Analysis


Sales Evaluation Measures


Popularity Evaluation Measures


Profitability Evaluation Measures


Other Measures Used to Evaluate Menus



Menu Sales Mix Analysis


Purposes of a Sales Mix Analysis


Performing a Sales Mix Analysis


Changing the Menu Based on Analysis


Field Project


Index