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asdoooeoe asdoooeoe
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3 years ago
A restaurant has a point of differentiation in offering a wide choice of fresh, quality accompaniments prepared in house. Examples include local steamed potatoes with herbed butter, new asparagus, spinach soufflé, and house-made pickled cucumbers and okra. To capture food and labor costs, what pricing strategy might be employed?

▸ A la carte

▸ Table d'hote

▸ Du jour

▸ Buffet
Textbook 
ManageFirst: Principles of Food and Beverage Management

ManageFirst: Principles of Food and Beverage Management


Edition: 2nd
Author:
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IsackIsack
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#1
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3 years ago
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