{"product_id":"menu-isbn-9780471287476","title":"Menu","description":"Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry’s top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms  Menu Development.\u003cbr\u003e \u003cbr\u003e The Physical Menu.\u003cbr\u003e \u003cbr\u003e Marketing Strategies.\u003cbr\u003e \u003cbr\u003e Economic Strategies.\u003cbr\u003e \u003cbr\u003e Pricing Support Systems.\u003cbr\u003e \u003cbr\u003e Menu Pricing Strategies.\u003cbr\u003e \u003cbr\u003e Guidelines for Success.\u003cbr\u003e \u003cbr\u003e Sample Menus and Comments.\u003cbr\u003e \u003cbr\u003e Accuracy in Menus.\u003cbr\u003e \u003cbr\u003e Appendices.\u003cbr\u003e \u003cbr\u003e Glossary.\u003cbr\u003e \u003cbr\u003e Bibliography.\u003cbr\u003e \u003cbr\u003e Index.  \u003cp\u003e\u003cstrong\u003eJack E. Miller\u003c\/strong\u003e, FMP, is Professor Emeritus and past chair of the Hotel, Restaurant, Chef's Apprentice, and Tourism Program, St. Louis Community College. Miller is also coauthor of Basic Food and Beverage Cost Control. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDavid V. Pavesic\u003c\/strong\u003e, Ph.D., FMP, is Senior Professor in the School of Hospitality Administration in the Robinson College of Business at Georgia State University. He is an author and consultant to the industry in the area of operations, cost controls, menu design and menu analysis.  Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry’s top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989608480997,"sku":"NP9780471287476","price":81.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471287476.jpg?v=1761784791","url":"https:\/\/k12savings.com\/products\/menu-isbn-9780471287476","provider":"K12savings","version":"1.0","type":"link"}