This guide attempts to teach professional chefs and restauranteurs to use the menu as a potent tool for building clientele and increasing profits. The edition features the latest successful menu ideas, marketing philosophies, and pricing strategies, as well as explanations of signature-items and general strategies for improving operations. Information on marketing plans, internal marketing, acceptable sales, and the probability of choice has been expanded. Professionals will learn how to make sure their menus take into account all relevant aspects of demographics, type of service, type of food, and target market.
- ISBN10 0442006926
- ISBN13 9780442006921
- Publish Date 1 February 1992 (first published September 1987)
- Publish Status Active
- Out of Print 4 December 1997
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 3rd Revised edition
- Format Paperback (UK Trade)
- Pages 224
- Language English