KSh 3,000.00
This book contains the following topics:
• Introduction to Menu Planning in Hospitality
• Types and Classifications of Menus
• Factors Influencing Menu Design
• Principles of Recipe Standardization
• Basics of Food Costing
• Pricing Strategies and Profitability
• Menu Engineering and Sales Analysis
• Cost Control Techniques in Menu Planning
| Category: | Diploma Level Book |
| Publisher: | Finstock Evarsity Publishers |
| ISBN: | |
| Authors: | CPA John Kimani, Dr. James Scott |
| Pages: | 90 |
Menu Planning and Costing in Hospitality Management is a must read for anyone looking to master the business side of food service. With real-world insights, smart strategies and clear costing methods, it turns complex challenges into manageable solutions.
