srv423 food and beverage control 8

In a two- to three-page paper (not including title and reference pages), answer Critical Thinking Questions numbers 1 through 4 at the end of Chapter 13 (p. 276). Make sure to respond to the items below completely and thoroughly.

  • Describe the impact your potential customers have on the item selections and pricing of the menu.
  • Describe the advantages of using menu engineering.
  • Describe price elasticity, and explain why it should be considered when setting menu prices.
  • Examine the danger of focusing too heavily on food cost percentages.

You must include citations and references from the textbook and at least two scholarly sources and format your paper according to APA style as outlined in the Ashford Writing Center.

Required Text

Ojugo, C. (2010).
Practical food & beverage cost control (2nd ed.). Clifton Park, NY: Delmar Cengage Learning. ISBN: 9781428335448

Required Articles

  • LaFave, C. (2009).  Food costs: What gives?  Restaurants and Institutions, 119(2), 42. Retrieved from the ABI/INFORM Complete ProQuest database.
  • Levin, A. (2010).  The changing nature of foodservice supplies purchases. Foodservice Equipment & Supplies, 63(1), 18. Retrieved from the ABI/INFORM Complete ProQuest database.
  • Reaney, J. (2012, September 26). The rise of the no-choice restaurant. Forbes. Retrieved from

  • Recommended Websites

    CVP Analysis

    Do you need a similar assignment done for you from scratch? We have qualified writers to help you. We assure you an A+ quality paper that is free from plagiarism. Order now for an Amazing Discount!
    Use Discount Code "Newclient" for a 15% Discount!

    NB: We do not resell papers. Upon ordering, we do an original paper exclusively for you.