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Hospitality Review Volume 31 Issue 2 2013, Fiu Hospitality Review
Hospitality Review Volume 31 Issue 2 2013, Fiu Hospitality Review
Hospitality Review
No abstract provided.
Indirect Cost Factors In Menu Pricing, David V. Pavesic
Indirect Cost Factors In Menu Pricing, David V. Pavesic
Hospitality Review
In the discussion - Indirect Cost Factors in Menu Pricing – by David V. Pavesic, Associate Professor, Hotel, Restaurant and Travel Administration at Georgia State University, Associate Professor Pavesic initially states: “Rational pricing methodologies have traditionally employed quantitative factors to mark up food and beverage or food and labor because these costs can be isolated and allocated to specific menu items. There are, however, a number of indirect costs that can influence the price charged because they provide added value to the customer or are affected by supply/demand factors. The author discusses these costs and factors that must be taken …