메뉴분석이 영업성과에 미치는 영향에 관한 실증적 연구

• 영문명: An Empirical Study on the Effect of the Use of Menu -Engineering on the Restaurant Performance
• 발행기관: 한국외식경영학회
• 저자명: 원갑연(Donald K Wun) 김영규(Young gyu Kim)
• 간행물 정보: 『외식경영연구』4권 1호, 167~182쪽, 전체 15쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2001.06.30

영문 초록

Menu management is one of the most important factors in the food and beverage department. The menu-engineering has been widely discussed in the hospitality industry for menu management. The purpose of this study is to ascertain the effect of using menu-engineering on the food and beverage performance in first class hotels in Seoul. For this purpose, the survey was conducted from Aug. 13th through Sep. 2nd. The questionaire asked menu planners about their demographic profile, their hotel, and menu analysis. The findings are as follows; 1. There are significant differences on restaurant performance between restaurants which adopted menu-engineering and restaurants which did not adopt menu-engineering restaurants. 2. However, there are no differences on restaurant performance among the different types of restaurants. 3. Also, I couldn't find a difference on restaurant performance according to the term of menu-engineering execution. 4. According to the general manager's nationality, there are significant difference on execution of menu-engineering. On the other hand, the execution of menu-engineering, based on chef's nationality, has no differences. 5. Finally, most menu planners adopted menu-engineering to increase their restaurant performance(85 persons among 102 persons, and their average is 5.5059). On the contrary, the lack of perception about menu-engineering value and unpreparedness of program are major causes which make menu-planners don't adopt menu-engineering. The result of this study supports the idea that the execution of menu-engineering is the way to enhance restaurant performance. Therefore, to increase restaurant performance, it is necessary to adopt menu-engineering with a proper system and program. This study also provides principal elements about menu-engineering; such as development of menu-engineering programs, the range of participation, and the term of menu-engineering execution.

목차

Ⅰ. 서론

Ⅱ. 메뉴분석에 대한 이론적 고찰

Ⅲ. 실증분석

Ⅳ. 결론

참고문헌

ABSTRACT