Menu engineering

Learn how to optimize your menu for maximum profitability with menu engineering techniques. Discover strategies to increase sales and encourage customers to order high-margin dishes.
The Principles of Menu Engineering – Basic Kitchen and Food Service Management Menu Engineering, Target Food, Food Cost, Basic Kitchen, Restaurant Ideas, Hospitality Industry, Food Service, Apprentice, Subtraction

Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

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Getrude Chinenyanga