Profit Measurement of Menu Items: In Hong Kong's Chinese Restaurants

Cornell Hotel and Restaurant Administration Quarterly

Volumn 39, Issue 2, 1998, Pages 70-75

  Chan, Wilco ^a   au, Norman ^a  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84992850855     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1177/001088049803900211     Document Type: Article

References (3)

1. David K. Hayes and Lynn Huffman, “Menu Analysis: A Better Way,” Cornell Hotel and Restaurent Administration Quartely, VOl. 25, No. 4 (February 1985), pp. 64-70.
2. S.M. LeBruto, W.J. Quain, and A.A. Ashley, “Menu Engineering: A Model Including Laber,” FIU Hospitality Review, Vol. 13, No. 1 (1995), pp. 41-51.
3. Hong Kong Tourist Association, Hong Kong Hotel Industry (Hong Kong: Hong Kong Hotel Association and Horwath Asia Pacific, 1996).