Using the contribution margin aspect of menu engineering to enhance financial results

International Journal of Contemporary Hospitality Management

Volumn 9, Issue 4, 1997, Pages 161-167

  Lebruto, Stephen M ^a   Quain, William ^a   Ashley, Robert A ^a  

^a UNIVERSITY OF CENTRAL FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986067902     PISSN: 09596119     EISSN: None     Source Type: Journal    
DOI: 10.1108/09596119710185846     Document Type: Article

References (6)

1. Chervenak, L. (1995 “No place to hide technology as hitec time”, The Bottom Line, Vol. 10 No. 4, pp. 17-21.
2. Dougan, J. (1994), “Menu engineering with electronic spreadsheets”, The Bottom Line, December 1993/January 1994, pp. 15-17.
3. Kasavana, M. and Smith, D. (1990), Menu Engineering - A Practical Guide to Menu Analysis, revised edition, Hospitality Publications, Inc., Okemos, MI.
4. LeBruto, S., Ashley, R. and Quain, W. (1995), “Menu engineering: a model including labor”, FIU Hospitality Review, Vol. 13 No. 1, pp. 41-50.
5. Pavesic, D. (1985), “Prime numbers: finding your menu's strengths”, The Cornell Hotel and Restaurant Quarterly, pp. 71-7.
6. Schmidgall, R. (1990), Hospitality Industry Managerial Accounting, third edition, Educational Institute, American Hotel & Motel Association, East Lansing, MI, p. 302.