定价策略：第二部分。如何将食品及其他成本因素考虑在内，以确定非自助餐厅商品的售价。 - Suppr

Pricing strategies: Part II. How to factor in food & other costs to arrive at a selling price for non-cafeteria items.

Beasley M A

Bloomington Hospital, IN.

Food Manage. 1990 Sep;25(9):36.

Abstract

摘要

Food Manage. 1990 Sep;25(9):36.

Hosp Food Nutr Focus. 1988 Mar;4(7):1, 3-4.

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Health Mark Q. 1999;17(1):33-47. doi: 10.1300/J026v17n01_04.

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