TAILIEUCHUNG - Lecture Managerial Accounting for the hospitality industry: Chapter 7 - Dopson, Hayes

Chapter 7 - Food and beverage pricing. In this chapter, you will learn about the important relationship between the costs of the products you will sell and the prices you must charge your guests. If your prices are too low, your profits may be too low also. | Chapter 7 Food and Beverage Pricing Factors Affecting Menu Pricing Assigning Menu Prices Menu Price Analysis Chapter Outline Learning Outcomes Identify the factors that affect a foodservice operation’s menu pricing strategy. Utilize the product cost percentage and contribution margin methods of menu pricing. Utilize matrix analysis and goal value analysis to evaluate menu pricing strategies. Factors Affecting Menu Pricing Perhaps no area of hospitality management is less well understood than the area of pricing food and beverage products. Some of the most common factors affecting menu prices include one or more of the following. Local Competition. The price a competitor charges for his or her product can be useful information in helping you arrive at your own selling price. Service Levels. As the personal level of service increases, costs increase and thus prices must also be increased. Factors Affecting Menu Pricing Guest Type. A thorough analysis of who your guests are and what they

• Kế toán - Kiểm toán
• Hospitality industry
• Managerial accounting
• Accounting fundamentals
• Financial statements
• Management of revenue
• Beverage pricing
• Hospitality law
• The hospitality industry
• Hospitality managers
• Hospitality business structures
• Significant hospitality contracts
• Legally managing property
• Prevention philosophy
• Legal responsibilities
• Legally selecting employees
• Management in the hospitality industry
• Food service
• Service industry
• Hospitality careers
• Hospitality management