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Menu (Relation to Food Service Organization (Number of Personnel, Skill…
Menu
Relation to Food Service Organization
Number of Personnel
Skill level of Personnel
Equipment Needs
Pricing
Facility Layout
Scheduling
Factors affecting pricing
Operating Expense
Promotional Advertising
Labor Cost
Perceived Value
Cost of Food
Competition
Menu Psychology
primacy and regency
font size and style
Eye gaze motion
spacing and grouping
color and brightness
Menu Pattern/Types
Cycle
Single Use
Static
Internal control
Functions
food selection
Source of Education
Accuracy of Menu
Prime Cost
Actual Cost
Factor Pricing Method