Menu engineering in upscale restaurants

British Food Journal

Volumn 99, Issue 10, 1997, Pages 388-395

  Morrison, Paul ^a  

^a QUEENSLAND UNIVERSITY OF TECHNOLOGY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986135384     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070709710195194     Document Type: Article

References (10)

1. Kasavana, M. and Smith, D.I., Menu Engineering: A Practical Guide to Menu Pricing, Hospitality Publications, Lansing, MI, 1982.
2. Miller, J., Menu Pricing and Strategy, CBI, Boston, MA, 1980.
3. Pavesic, D.V., “Cost/margin analysis: a third approach to menu pricing and design”, International Journal of Hospitality Management, Vol. 2 No. 3, 1983, pp. 127-34.
4. Hayes, D.K. and Huffmann, L.M., “Menu analysis: a better way”, Cornell Hotel and Restaurant Administration Quarterly, February 1985, pp. 64-70.
5. Atkinson, H. and Jones, P., “Menu engineering: managing the foodservice micro-marketing mix”, Journal of Restaurant and Foodservice Marketing, Vol. 1 No. 1, 1994, pp. 37-55.
6. Beran, B., “Menu sales mix analysis revisited; an economic approach”, Hospitality Research Journal, Vol. 18 No. 3/Vol. 19 No. 1, 1995, pp. 125-42.
7. Coltman, M.M., Hospitality Management Accounting, Van Nostrand Reinhold, New York, NY, 1987.
8. Bayou, M.E. and Bennett, L.B., “Profitability analysis for table service restaurants”, Cornell Hotel and Restaurant Administration Quarterly, Vol. 33 No. 2, April 1992, pp. 49-55.
9. LeBruto, S.M., Quain, W.J. and Ashley, A.A., “Menu engineering: a model including labor”, FIU Hospitality Review, Vol. 13 No. 1, 1995, pp. 41-51.
10. Kinton, R. and Ceserani, V., The Theory of Catering, 6th ed., Edward Arnold, London, 1989.