From this course, you will be able to analyze the advantages, economic estimates and strategy of implementing Menu Pricing. The student will review sample worksheets and analyze how they are utilized. They will apply the results of cash flow analysis, Labor Rate, and Gross Profit to Menu Pricing structure and discuss the ratios involved.

(This is a module of "Shop Management Service Supremacy Course.")

Approval Date: 04/02

Ned Tomarchio 8 credits; 4-hour course Specialty: