· Marketing Environment
· Selecting Menu Items
· Changing a Menu
· Internal Operational Concerns When Choosing New Items
Chapter 2 Meeting Nutritional Needs and Food Preferences of Customers
· Factors Influencing Food Selection
· Sources of Nutritional Components on the Menu
· Nutritional Information for Customers
· Nutritional Cooking Methods
· Types of Vegetarian Diets
· Addressing Food Allergies
Chapter 3 Menu Layout and Design
· Purposes of the Menu
· Relationship of Menu Design to Marketing
· Menu Psychology
· Menu Layout and Design Principles
Chapter 4 Menu Pricing
· Use of Price in Strategic Marketing
· Impact of External Environment on Prices
· Pricing Strategies
· Pricing and Gross Profit Margin
· Pricing Methods
· Employee Meal Pricing
Chapter 5 The Alcohol Beverage Menu
· Alcoholic Beverages in Restaurants
· Merchandising Wine
· Merchandising Spirits
· Merchandising Beer and Ales
· Pricing Alcoholic Beverages
Chapter 6 Menu Item Sales Performance Analysis
· Sales Evaluation Measures
· Popularity Evaluation Measures
· Profitability Evaluation Measures
· Other Measures Used to Evaluate Menus
Chapter 7 Menu Sales Mix Analysis
· Purposes of Sales Mix Analysis
· Performing a Sales Mix Analysis
· Changing the Menu Based on Analysis
Field Project
Index
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