LeBruto et al., 1995 - Google Patents
Menu engineering: a model including laborLeBruto et al., 1995
View PDF- Document ID
- 13340790727677086875
- Author
- LeBruto S
- Quain W
- Ashley R
- Publication year
- Publication venue
- Hospitality Review
External Links
Snippet
Menu engineering is a methodology to classify menu items by their contribution margin and popularity. The process discounts the importance of food cost percentage, recognizing that operators deposit cash, not percentages. The authors raise the issue that strict application of …
- 235000013305 food 0 abstract description 23
Similar Documents
Publication | Publication Date | Title |
---|---|---|
LeBruto et al. | Menu engineering: a model including labor | |
Slater et al. | Competitive strategy in the market-focused business | |
Carré et al. | Where bad jobs are better: Retail jobs across countries and companies | |
Baloglu et al. | A content analysis of subject areas and research methods used in five hospitality management journals | |
Glanz et al. | Measures of retail food store environments and sales: review and implications for healthy eating initiatives | |
Joumady et al. | Performance in European higher education: A non‐parametric production frontier approach | |
Samiee et al. | Segmenting corporate exporting activities: sporadic versus regular exporters | |
McIntyre et al. | Internationalization of franchise systems | |
Rud | Data mining cookbook: modeling data for marketing, risk, and customer relationship management | |
Broderick et al. | A theoretical and empirical exegesis of the consumer involvement construct: The psychology of the food shopper | |
Lusk et al. | Effect of government quality grade labels on consumer demand for pork chops in the short and long run | |
Elias et al. | SOC (HE): A classification of occupations for studying the graduate labour market | |
Dicarlo et al. | The skill content of occupations across low and middle income countries: evidence from harmonized data | |
Ozdemir | A review on menu performance investigation and some guiding propositions | |
De Juan | The independent submarkets model: An application to the Spanish retail banking market | |
Taylor et al. | Menu analysis: A review of techniques and approaches | |
Yeung et al. | Competitive actions and firm performance of hotels in Hong Kong | |
Radziwill | A review of research in the quality management journal: Influential resources, key themes, and emerging trends | |
WO2008031163A1 (en) | On-line ingredient register | |
Kosarkoska et al. | Uniform system of accounts in the lodging industry (USALI) in creating a responsibility accounting in the hotel enterprises in Republic of Macedonia | |
Park et al. | Productivity and efficiency impacts of human resources practices in food retailing | |
Reynolds et al. | Multi-unit restaurant-productivity assessment: A test of Data-envelopment Analysis | |
Tham et al. | Relationships between supply chain capabilities, competitive advantages, and business performance: an exploratory study of the food industry in Vietnam | |
Consoli et al. | Routinization, within-occupation task changes and long-run employment dynamics | |
Hazledine | Market power or relative efficiency? an examination of profitability performance in the Canadian food and beverage sector |