메뉴 평가모델의 개발에 관한 연구

• 영문명: A Study on the Model for Menu Analysis
• 발행기관: 한국외식경영학회
• 저자명: 진양호(Jin Yang Ho)
• 간행물 정보: 『외식경영연구』1권 1호, 319~343쪽, 전체 24쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 1998.06.30

영문 초록

In the last few years, menu analysis models have achieved reasonable reliability. It is important to note that experience and managerial judgment are still the key critical factors in menu planning. Menu analysis confirms whether the menu is on target or not, and what perhaps should be done in the future. Menu analysis is a menu marketing tool, and it cannot compensate for bad menu planning. Expert knowledge in this area is still a prerequisite, particularly in Korea. Thus this study was try to deveop the new model of menu analysis. A number of menu analysis methods have been developed by various people. The methods used here were Miller, Kasavana & Smith and Pavesic's matrix methods, and Hayes & Huffman's goal value analysis model. In the basis of these matrix methods and goal analysis model, this study presented the new matrix method which are really predicted the profitabiltiy of menu items. This new method plots volume of sales against net profit. The items showing the best menu performance have the greatest share of sales and the higher net profit. The four categories of menu items which are presented in this study are as follow.

목차

Ⅰ. 서언

Ⅱ. 연구의 이론적 배경

Ⅲ. 메뉴 평가모델의 개발

Ⅳ. 결언

참고문헌

Abstract