Curriculum Design and Instruction To Teach
Catering Management: Catering Menu Pricing
and Controls:
Author: Charles Hayes:
Special Features Include:
Phases For Conducting a Needs Assessment:
Curriculum Design Supplement:
|a|. Subject-Questions-Answers:
Curriculum Design Plan:
Curriculum Design Goals:
Curriculum Design Objectives:
Instructional Goals:
Instructional Objectives:
Instructional Activities:
Instructional Evaluation Techniques:
Lesson Plans:
Standard Vocabulary:
Key Word/Phrases:
Learning Objectives:
A Limited Glimpse:
Topics Include:
* Introduction:
I. Catering Menu Pricing and Controls:
A. Costs and Profit:
B. Breakeven Analysis:
C. Menu Pricing:
1. Fixed Price or Table d'Hote:
2. Mixed Pricing or Semi a la Carte:
3. Individual Course Pricing or a la Carte:
D. Package Pricing:
E. Catering Pricing Methods:
1. Actual Cost Method:
2. Food Cost Percentage Method:
3. Factor Pricing:
F. Maintaining Food Cost Percentages:
1. Food Cost Review:
2. Sales Mix and Contribution To Profit:
G. Summary:
* STATE OF THE ART CURRICULUM:
* NEW:
* INCLUDES BIBLIOGRAPHICAL REFERENCES:
* COLOR & B & W PHOTOS:
* PAPERBACK:
* TITLE PAGE: WHITE:
* TRANSPARENT FRONT PAGE:
* BLACK OR WHITE BACK PAGE COVER:
* FONT ARIAL BLACK: FONT SIZE 8 TO 10:
* FONT COLOR: BLACK-RED-BLUE:
* BINDED: WIRE-0: COLOR: BLACK-
WHITE-RED-BLUE:
* 75 WHITE PAGES: 8x11"
* ALLOW 7 TO 14 DAYS TO RECEIVE ITEM:
* 2007 Charles Hayes:
