Isbn: 9780471287476 - menu: pricing and strategy (hospitality, travel & tourism) (18 resultados)

Condición: good. USED book in GOOD condition. Great binding, pages and cover show normal signs of wear from use.

Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Condición: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

Condición: Very Good. 4 Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. …

Paperback. Condición: new. New Copy. Customer Service Guaranteed.

paperback. Condición: New. In shrink wrap. Looks like an interesting title.

Condición: New. In English.

Condición: New. Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Num Pages: 240 pages, facsimiles. BIC Classification: KJC; KNSH. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 279 x 216 x 12. Weight in Grams: 580. . 1996. 4th Edition. paperback. . . . . …

Paperback. Condición: New. Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industrys top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms.…

Paperback. Condición: Brand New. 4th edition. 240 pages. 11.25x8.75x0.75 inches. In Stock.

Condición: New. Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Num Pages: 240 pages, facsimiles. BIC Classification: KJC; KNSH. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 279 x 216 x 12. Weight in Grams: 580. . 1996. 4th Edition. paperback. . . . . Books ship from the US and Ireland. …

Condición: New. Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool.Now in its fourth edition, this popular guide to designing and p.

Condición: New. pp. 240 Index 4th Edition.

Paperback. Condición: New. Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industrys top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms.…

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condición: new. Paperback. Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industrys top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms Now in its fourth edition, this guide to strategically planning a menu offers even more information on designing and pricing for profit. A wealth of tables and updated menu samples gives restaurateurs the tools for enhancing their menus, controlling their forecasts, and managing their profits. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Condición: New. Print on Demand pp. 240.

Condición: New. PRINT ON DEMAND pp. 240.