Jack E. Miller, FMP, is Professor Emeritus and past chair of the Hotel, Restaurant, Chef's Apprentice, and Tourism Program, St. Louis Community College. Miller is also coauthor of Basic Food and Beverage Cost Control. David V. Pavesic, Ph.D., FMP, is Senior Professor in the School of Hospitality Administration in the Robinson College of Business at Georgia State University. He is an author and consultant to the industry in the area of operations, cost controls, menu design and menu analysis.

• Menu Development. The Physical Menu. Marketing Strategies. Economic Strategies. Pricing Support Systems. Menu Pricing Strategies. Guidelines for Success. Sample Menus and Comments. Accuracy in Menus. Appendices. Glossary. Bibliography. Index.

Jack E. Miller, FMP, is Professor Emeritus and past chair of the Hotel, Restaurant, Chef's Apprentice, and Tourism Program, St. Louis Community College. Miller is also coauthor of Basic Food and Beverage Cost Control. David V. Pavesic, Ph.D., FMP, is Senior Professor in the School of Hospitality Administration in the Robinson College of Business at Georgia State University. He is an author and consultant to the industry in the area of operations, cost controls, menu design and menu analysis.

• Menu Development. The Physical Menu. Marketing Strategies. Economic Strategies. Pricing Support Systems. Menu Pricing Strategies. Guidelines for Success. Sample Menus and Comments. Accuracy in Menus. Appendices. Glossary. Bibliography. Index.

Jack E. Miller, FMP, is Professor Emeritus and past chair of the Hotel, Restaurant, Chef's Apprentice, and Tourism Program, St. Louis Community College. Miller is also coauthor of Basic Food and Beverage Cost Control. David V. Pavesic, Ph.D., FMP, is Senior Professor in the School of Hospitality Administration in the Robinson College of Business at Georgia State University. He is an author and consultant to the industry in the area of operations, cost controls, menu design and menu analysis.

• Menu Development. The Physical Menu. Marketing Strategies. Economic Strategies. Pricing Support Systems. Menu Pricing Strategies. Guidelines for Success. Sample Menus and Comments. Accuracy in Menus. Appendices. Glossary. Bibliography. Index.