호텔레스토랑의 메뉴선택요인에 대한 실증적 연구

• 영문명: A Study on the Menu Composition Factors for Management Activation of Hotel & Restaurant
• 발행기관: 한국외식경영학회
• 저자명: 김기영(Ki Young Kim) 이선호(Sun Ho Lee)
• 간행물 정보: 『외식경영연구』3권 1호, 5~21쪽, 전체 16쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2000.06.30

영문 초록

This study had three major purposes: 1) to examine the management activation according to menu composition factors. 2) to examine the survey preference degree of the guest as being nutrition analysis of menu. 3) to analysis cost, preference menu item and a profit italy restaurant. Questionnaires for the study were distributed 44 subjects in 5 deluxe first class hotels in seoul, 44 subjects utilized for analysis. analysis ways used for this study were frequency analysis, trust degree. The findings from this study were as follows. First, it was found that giving effect food of essence nature, variety nature, nutrition, sense of value, once nature, menu book according to menu choice factors. Secondly, it was found that highly menu choice a male than a female. Thirdly, it was found that thinking importance to nutrition as high a school career and salary level. Fourth, it was found that doing consideration the mood and the guest preference degree research when menu planning as high position and salary level. Consequently, menu should be expel system for control of menu planning and development, menu valuation and analysis, menu marketing, menu book because menu give big effect the hotel management activation.

목차

Ⅰ. 서론

Ⅱ. 연구의 이론적 배경

Ⅲ. 연구설계 및 분석방법

Ⅳ. 분석결과

Ⅴ. 결론

참고문헌

ABSTRACT