특급호텔 중식당의 메뉴개발방안에 관한 硏究

• 영문명: A study on the menu Development for Chinese Dining Restaurants of Deluxe Hotels
• 발행기관: 국제관광산업학회
• 저자명: 양윤의(Yang, Jun-Yi) 김영호(Kim, Young-Ho)
• 간행물 정보: 『국제관광산업연구』제6권 제1호, 61~102쪽, 전체 41쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2013.12.31

영문 초록

This study is to describe the issues on menu development and substitution of possibility by collecting menus from chinese restaurants of deluxe hotels First, the motives and purpose of the study present its related issues and range. Second, it shows theoretically the chinese concept of the menu, feature of the menu development, characteristic and importance of the menu. Also historical base, variation and uniqueness of the menu, cooking method and ingredients, herbs and seasonings and the preceding studies are considered. Third, it brings out the issues on hotels chinese restaurants' problems and the present condition. General studies are done by counting total number of chinese restaurants in all regions, in Seoul However, total numbers of chinese restaurant are not accurate, Solving the problems on chinese restaurants menu are studied by examining the dishes that are on sale, It is regretful that only the main menu, excluding the set menus and special menus, is only considered. Fourth, it is examined on the chinese restaurant menu development. This development will apply to all chinese restaurants. The proposed fundamentals of the development and the model show the direction of development. From the research, hotel chinese restaurants develop theirs menu in rule of thumb and the developed menus are hoard, and systematic development of the menu is stressed. Fifth, it summarizes overall study and proposes its future study. This study points out that Chinese Restaurants' menu 1. has too much variation of menu selection 2. price is too high, a lacks the popularization 3. are not modified with the trend 4. has less changes and many other problems. Concludes the study by presenting the counter plan.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 호텔중식당 메뉴의 현황과 문제점

Ⅳ. 호텔중식당 메뉴개발 방법과 대책

Ⅴ. 결론

참고문헌

키워드

중식당 메뉴개발