Summary
Summary Strategic Menu Management in Food Service
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Pages
40
Uploaded on
17-06-2025
Written in
2024/2025
Menu engineering is the process of analyzing and designing a menu to maximize profitability and customer satisfaction. It involves evaluating the popularity and profit margin of each menu item to strategically position and price them. The goal is to highlight high-profit, high-demand items while improving or removing less effective ones. This technique helps businesses make data-driven decisions to boost sales and streamline operations.
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Connected book
Catering Technology, Food Service and Hospitality Management
- 2018
- 9789352690350
- Unknown
Written for
- Institution
- Boland College (bolcol)
- Course
- Hotel
All documents for this subject (3)
Document information
- Summarized whole book?
- No
- Which chapters are summarized?
- Menu engineering
- Uploaded on
- June 17, 2025
- Number of pages
- 40
- Written in
- 2024/2025
- Type
- Summary
Subjects
-
menu analysis profitability item popularity
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