Menu: Pricing and Strategy, 4ePages: 240, Specialty: Culinary & Hospitality, Publisher: Wiley, Publication Year: 1996, Cover: Paperback, Dimensions: 210. 82x276. 86x17. 78mm Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the
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