Menu design and revenue management / Chester Dave G. Arenas
Material type:
TextPublication details: Sta. Cruz, Manila : Edric Publishing House, c2023Description: 80 pages ; 25 cmISBN: 9786218179905Subject(s): HOSPITALY INDUSTRY -- MANAGEMENTLOC classification: TX 911.3 .A74 2023
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 911.3 .A74 2023 (Browse shelf (Opens below)) | c.1 | Available | NULIB000019183 |
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| FIL TX 724.5.P6 .M45 2021 Philippine regional cuisine / | FIL TX 740.5 .S26 2022 Food styling design / | FIL TX 911.2 .C78 2006 Convention and event management / | FIL TX 911.3 .A74 2023 Menu design and revenue management / | FIL TX 911.3 .B84 2022 Tourism and hospitality marketing / | FIL TX 911.3 .G84 2007 Competency-based learning guide in beverage management / | FIL TX 911.3.C65 .F33 2020 Cost control in hospitality industry / |
Includes bibliographical references.
Chapter 1. Introduction to menu -- Chapter 2. Menu Planning -- Chapter 3. The Elements & Mechanics of Menu design -- Chapter 4. Menu pricing -- Chapter 5. Introduction to revenue management -- Chapter 6. Market segmentation and targeting -- Chapter 7. Revenue management key performance indicators -- Bibliography.
The menu is a list of food and beverage products available or given by food establishments, based largely on consumer demand and tailored to meet organizational goals.
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