HTM 2030 Lecture Notes - Lecture 12: Cheque, Sales, Serving Size
6 Oct 2020
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Chapter 12 and 17 controlling food and beverage sales. Seeking entertainment: sales control, optimizing the number of customers, attracting the highest volume of clients, reasons people patronize establishments, killing time, interacting the volume of customers, especially during non-peak periods, operators must, top factors of influencing customers. Be able to meet many of these needs. All things equal, customers will chose the most convenient restaurant. The farther away from a population, the fewer customers a restaurant can. Downtown restaurants for lunch; suburb restaurants for dinner reasonably expect to attract. So similar to others that customers do not develop a preference. Sufficiently different from others s that customers may develop a preference. Perceived uniqueness can be either real or imagined. Highly unique items based on a chef or location are called signature items. A core factor in customer selection is their interpretation of the relationship between price and value. Menu items tend to be price sensitive or elastic".
