메뉴계획 수립과정의 기본적 이론 정립

• 영문명: A Study on the Fundamental Guideline for Menu Planning Process
• 발행기관: 한국외식경영학회
• 저자명: 박재호(Park Jae Ho)
• 간행물 정보: 『외식경영연구』1권 1호, 199~224쪽, 전체 25쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 1998.06.30

영문 초록

It is thought that the definition of the menu or the definition of the menu plan should vary according to the rapidly changing environment. Especially, considering the realities of the domestic eating-out bussiness that more than 90% of the restaurants at home suffer deficit and maintain the status qoo, it is thought that it is difficult to make a great brack through at the level of passive menu analysis. Menu planners should remember that true menu development is not to increase the number of food items on the menu but to develop existing food items on the current menu more deliciously and more deeply. Therefore, the eating-out organizations will have to attain their business objective(profit creation) by inducing differentiation and specialization through menu re-engineering, say, 「menu innovation」 and responding to customers' needs & wants.

목차

Ⅰ. 序論

Ⅱ. 메뉴計劃 樹立 過程의 隣接理論 定立

Ⅲ. 메뉴 計劃 實務的 理論 定立

Ⅳ. 結論

參考文獻

ABSTRACT