메뉴 매가 숫자에 관한 연구

• 영문명: A Empirical Study on the Menu Price Digits
• 발행기관: 한국외식경영학회
• 저자명: 나정기(Na Jeong Ki)
• 간행물 정보: 『외식경영연구』5권 3호, 181~197쪽, 전체 16쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

The study was accomplished as further study. The previous study was published in the Journal of Foodservice Management(Vol 5, No.1). The purpose of this study was follows. First, it was identified that managers were considered The general idea and symbolical meaning of digits or not. Second, it was identified that managers were considered the psychological effect and symbolical effect on the point of menu pricing. Third, it was identified that which one was adopted the most to the symbolical meaning of the odd pricing theory. As a result of the study; only pizza and family restaurant were applied to the theory which were general idea and symbolical meaning of digits when they fixed menu price. Second, for the simplicity and convenience of calculation, hotel, korean, western, chicken restaurant and chinese restaurant were used customed price. Considering menu pricing is an art rather than science, customers psychological consideration is the best important than others. Regarding this point, a comparative study is required to test the psychological and symbolical effect on menu price digits.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구의 이론적 배경

Ⅲ. 실태조사

Ⅳ. 결론

참고문헌

키워드

메뉴 매가결정방법 심리적 가격결정방법 단수가격 끝수 수와 상징