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Menu Marketing and Management

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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…    
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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: 1.100
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