YE, Jiaying. Analysis of Menu Design in the Food and Beverage Industry using the BCG Matrix Method. Highlights in Business, Economics and Management, [S. l.], v. 2, p. 333–340, 2022. DOI: 10.54097/hbem.v2i.2383. Disponível em: https://drpress.org/ojs/index.php/HBEM/article/view/2383. Acesso em: 20 jul. 2026.