HTM 2030 Lecture 11: 10.31 notes Chapter 11 Descriptions

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

Descriptions: starts, both profitable and popular, normally leave these items alone. May make slight alternations to maximize outcomes: plowhorses, popular but relatively unprofitable, keep on menu; attempt to improve contribution margin. Alter portion size; increase menu price; maintain volume: puzzles, relatively profitable but less popular, keep on menu; attempt to improve popularity. Reposition item on menu; add popular ingredient to the dish; feature as a special; improve appearance and/or description: dogs, both unprofitable and unpopular, remove and replace item, unless.