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Menu engineering mechanism for restauranthousehold establishments that serve the organized groups of consumers in recreational regions
(Національний технічний університет "Харківський політехнічний інститут", 2019) Sabadosh, Ganna Oleksandrіvna
Restaurant household establishments in health and tourist centers, children camps are obliged to implement fully food rations in the menu engineering during the term of staying the contingent of consumers according to the requirements of physical needs. Therefore, during the menu engineering is selected a certain menu variety, calculated the cost of raw materials for its implementation and certainly compared with established standards. This publication is designed to provide accurate and authoritative information inregard to the subject matter covered. This article has been developed for use in courses introducing food, beverage, and labor cost controls to students preparing for careers in food and beverage management as well as hotels and other enterprises where this knowledge is necessary: menu engineering is the study of the profitability and popularity of menu items and how these two factors influence the placement of these items on a menu.