Preços dos menus

By José Henrique Varela Gomes

Restaurants close every day due to conceptualization errors or because the prices charged are out of line, either because of the cost structure of the business or because of the type of customers. These are just a few examples of failure due to a lack of planning when starting a business in the restaurant sector. This book aims to provide the theoretical tools that were applied when opening a restaurant, and thus exemplify, step by step, the procedures to be taken into account when drawing up a menu for a restaurant. Starting with the concept, putting it into practice through the menu, drawing up and valuing the technical sheets, calculating the cost of each dish, and then determining the selling prices using the different calculation methods and complementing the analysis with the Omnes principles. This book is aimed at all hotel management students and future and current entrepreneurs, managers and employees of catering establishments.

• Format: Paperback
• Language: English
• ISBN: 6207953398
• ISBN13: 9786207953394
• Release Date: August 2024
• Publisher: Our Knowledge Publishing
• Length: 104 Pages
• Weight: 0.36 lbs.
• Dimensions: 0.3" x 6.0" x 9.0"