What people are saying - Write a review
We haven't found any reviews in the usual places.
Marketing the Menu 15
4 other sections not shown
Accuracy in Menu advertised average baked beef Bread break-even Broiled Butter calculation cheese chicken chopped cocktails Cole Slaw Crab crustacean desserts determine direct labor dollar drinks employees entree established factor FILET Filet Mignon fixed cost food items food product foodservice foodservice operation fresh fried frozen garnish grade gross profit guest hamburger Ice Cream imitation hamburger indicate ingredients Juice labor cost Lobster Loss Statement manager markup meal meat menu items menu pricing menu-pricing merchandising method of preparation mushrooms National Restaurant Association offered oysters patrons percent percentage portion potatoes prime rib promotion purchase raw food cost Restaurant Association Salad Bar sales mix Sandwich Sauteed SEA SCALLOPS sell served Shrimp SIRLOIN sour cream specialty specific standardized recipe STEAK strategy Substitution Tartar Sauce tion Top Sirloin topped total cost truth-in-menu unit sales USDA variable costs veal Vendor volume Whipped Cream wine