메뉴개발의 새로운 접근방안

• 영문명: A New Approach to Menu Development
• 발행기관: 한국외식경영학회
• 저자명: 전소현(Jun So Hyun)
• 간행물 정보: 『외식경영연구』7권 2호, 229~252쪽, 전체 23쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.08.30

영문 초록

This study attempts to explore the new trends in menu planning from the view of supply and demand. First, from the suppliers' perspective, this paper examined cost increases, diversity of work, adoption of new operating system and the discrimination stemmed from unbalance between demand and supply. Second, from the customers' perspective, customer lifestyle, the trends, attitudes and consumption pattern were reviewed. More specifically, this paper described food pattern, Korean attitudes and their consumption pattern, Maslow's needs hierarchy and 10 trends of Popcorn's report. In sum, new approach to menu planning has been suggested based on the four key words including convenience, health, diversity and symbol.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 공급과 수요관점에서의 외식산업

Ⅲ. 메뉴개발의 방향설정

Ⅳ. 결론

참고문헌

키워드

Menu development Convenience Health Diversity and symbol