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1. Using the marketing approach to menu pricing, what would management need to do before establishing the selling prices? 2. Using the food cost percentage
1. Using the marketing approach to menu pricing, what would management need to do before establishing the selling prices? 2. Using the food cost percentage method of establishing menu prices, what would management need to do first? 3. Use a sample menu for any fine dining restaurant you approached recently, then select 5 courses (appetizer, soup, salad, main course and dessert) and determine what you would expect their food-cost percentage to be and how you will achieve it? 4. Explain and discuss the concept of menu engineering. I want it on Word because I don't understand the font of the paper
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