호텔 조리부의 메뉴 개발전략

• 영문명: Menu Development Strategy in Hotel Kitchen Department Focused on Western Restaurant of the Tourism Hotel in Seoul
• 발행기관: 한국외식경영학회
• 저자명: 이은정(Lee Eun Jung) 이영숙(Lee Young Sook) 이종길(Lee Jong Kil)
• 간행물 정보: 『외식경영연구』9권 3호, 51~62쪽, 전체 12쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2006.09.30

영문 초록

This study is to suggest the effective process of menu development through menu development strategy in the Tourism Hotel kitchen department. The menu development strategy is followed through the operation of menu R&D team, the utilization of the main kitchen and the central kitchen, the activity of the internal committee and marketing strategy. The effective process of menu development is the collection of data, the analysis of productivity, the production of prototype item and the fortification of productivity. The initial evaluation must be done through R&D and internal committee. The customer reaction and sensory testing are very important. Customers' attitude about food ingredients and their flavor preferences, the preparation method and service system should be reflected in menu development. The newly developed menu is taken the field testing to verify the marketability. To introduce the new menu, the various menu promotion should be done. The selling and acceptability should be measured and be used for the following menu development.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 메뉴개발 전략

Ⅳ. 마케팅 전략

Ⅴ. 결론

참고문헌

키워드

Menu development strategy Menu development process Menu R&D team CK Kitchen Marketing strategy