Food and Drink in Medieval Poland or Menu Pricing and Strategy

Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past

Author: Maria Dembinska

This is the first book of its kind in English to explore the fascinating culinary history of medieval Poland. It represents the fruits of a twenty-year collaboration between two distinguished food historians, William Woys Weaver and the late Maria Dembinska. Freely adapted from a pioneering work first published by Dembinska in 1963, this new edition explores the subject of Polish medieval cuisine through archaeology, material culture, and ethnography, along with other perspectives and techniques. Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies.

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Menu Pricing and Strategy

Author: David V Pavesic

Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry’s top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms

Table of Contents:

	Preface to the Fourth Edition
	Acknowledgments
1	Menu Development	1
2	The Physical Menu	23
3	Marketing Strategies	67
4	Economic Strategies	97
5	Pricing Support Systems	117
6	Menu Pricing Strategies	133
7	Guidelines for Success	157
8	Sample Menus and Comments	167
9	Accuracy in Menus	191
	Appendixes	203
	Glossary	217
	Bibliography	221
	Index	225