In a two- to three-page paper (not including title andreference pages), answer Critical Thinking Questions numbers 1 through 4 at theend of Chapter 13 (p. 276). Make sure to respond to the items below completelyand thoroughly.
Describe the impact your potentialcustomers have on the item selections and pricing of the menu.
Describe the advantages of usingmenu engineering.
Describe price elasticity, andexplain why it should be considered when setting menu prices.
Examine the danger of focusing tooheavily on food cost percentages
You mustinclude citations and references from the textbook and at least two scholarlysources and format your paper according to APA style as outlined in the AshfordWriting Center.