A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

	David V. Pavesic Professor and Graduate Program Director Cecil B. Day School of Hospitality Administration J. Mack Robinson College of Business Georgia State University Room: 218, RCB Building Phone: 404-413-7622 E-Mail: hrtdvp@gsu.edu Personal Web Page: http://www.gsu.edu/~hrtdvp
EDUCATION: Ph.D., Florida State University M.B.A., Michigan State University B.S., Florida State University
SPECIALIZATIONS: Restaurant cost controls Menu pricing and design Menu sales analysis Equipment layout Labor cost analysis
Pavesic is an experienced restaurateur at both the chain and independent operation levels. He ranks 9th and 17th internationally among hospitality educators in the number of times his articles are cited in research and the number of refereed articles in premier journals in hospitality administration. He has two books in print: Menu Pricing and Strategy and The Fundamental Principles of Restaurant Cost Controls.
PUBLICATIONS: Fundamental Principles of Restaurant Cost Control, Prentice Hall, Upper Saddle River, N.J., 1998. ISBN 0-13-747999-9. Pavesic, D.V., The Restaurant Managers’ Pocket Handbook Series Series: 25 Keys to Profitable Success, Six Titles: Cost Controls, Labor Cost, Food Cost, Menu Pricing, Menu Design, & Purchasing and Inventory. Lebhar-Friedman Publishers, New York, 1999. ISBN Menu Pricing and Strategy, with Jack E. Miller, 4th Edition, Van Nostrand Reinhold Publishers, 1996. ISBN 0-471-28747-4.