Catering Menu Pricing & Controls

Curriculum Design and Instruction To Teach

Catering Management: Catering Menu Pricing

and Controls:



Author: Charles Hayes:



Special Features Include:

Phases For Conducting a Needs Assessment:
Curriculum Design Supplement:
|a|. Subject-Questions-Answers:
Curriculum Design Plan:
Curriculum Design Goals:
Curriculum Design Objectives:
Instructional Goals:
Instructional Objectives:
Instructional Activities:
Instructional Evaluation Techniques:
Lesson Plans:
Standard Vocabulary:
Key Word/Phrases:
Learning Objectives:
A Limited Glimpse:


Topics Include:


* Introduction:

I. Catering Menu Pricing and Controls:

A. Costs and Profit:

B. Breakeven Analysis:

C. Menu Pricing:

1. Fixed Price or Table d'Hote:

2. Mixed Pricing or Semi a la Carte:

3. Individual Course Pricing or a la Carte:

D. Package Pricing:

E. Catering Pricing Methods:

1. Actual Cost Method:

2. Food Cost Percentage Method:

3. Factor Pricing:

F. Maintaining Food Cost Percentages:

1. Food Cost Review:

2. Sales Mix and Contribution To Profit:

G. Summary:

* STATE OF THE ART CURRICULUM:

* NEW:

* INCLUDES BIBLIOGRAPHICAL REFERENCES:

* COLOR & B & W PHOTOS:

* PAPERBACK:

* TITLE PAGE: WHITE:

* TRANSPARENT FRONT PAGE:

* BLACK OR WHITE BACK PAGE COVER:

* FONT ARIAL BLACK: FONT SIZE 8 TO 10:

* FONT COLOR: BLACK-RED-BLUE:

* BINDED: WIRE-0: COLOR: BLACK-

WHITE-RED-BLUE:

* 75 WHITE PAGES: 8x11"

* ALLOW 7 TO 14 DAYS TO RECEIVE ITEM:

* 2007 Charles Hayes: