The Purpose of the Menu
(see exhibition 3.1, p 81 on mgt by menu textbook,
chapter 3 – planning a menu)
Before a menu can be planned , mgr must develop a …..
1.Mission statement – purpose of the operation (high-quality, mid priced food to tourist market)
2.Set the objectives the operation – profitability, growth of biz, market share, …) and used to develop strategic plans
3.A long-range financial plan is necessary – to create budgets – that must be followed by owners, mgr, and supervisors.
“no. of menus an operation will use” ????
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