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논문 상세정보


The purposes of this study were to : (a) analyze the menus of food service operations using the menu analysis techniques of Kasavana & Smith, Miller, Merricks & Jones, Pavesic and Uman, (b) closely examine the characteristics of the five analysis techniques. Calculations for the menu analysis were done by computer using the MS 2000 Excel spreadsheet program. Menu mix% and unit contribution margin were used as variables by Kasavana & Smith, sales volume and food cost% by Miller, sales volume and cash contribution by Merrick & Jones, weighted contribution margin and food cost% by Pavesic, and total cash contribution and unit contribution margin by Uman. In each case, a four-cell matrix was created, and menu items were located in each according they achieved high or low scores with respect to two variables. Items that scored favorably on both variables were rated in the top category (e.g., star, prime, signature, group A, winner) and those that scored below average on both were rated in the lowest category (e.g., dog, problem, loser, group D, loser). While the 3 methods of Kasavana & Smith, Miller, Merrick & Jones focus on customers' viewpoints, the others consider the managers' viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis technique chosen is suited to its purpose.

참고문헌 (19)

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이 논문을 인용한 문헌 (4)

  1. 2004. "The Evaluation on the Meal Pattern and Nutritional Balance for University Foodservices in Seoul - Comparison between Self-operated and Contracted management-" 대한가정학회지 = Journal of the Korean Home Economics Association, 42(5): 39~52 
  2. Lee, Eun-Jung ; Lee, Young-Sook 2006. "Menu Analysis Using Menu Engineering and Cost/Margin Analysis - French Restaurant of the Tourism Hotel in Seoul -" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 21(3): 270~279 
  3. Rho, Sung-Yoon 2009. "A Case Study on Application of the Menu Engineering Technique in Government Offices Contract Foodservice" 韓國營養學會誌 = The Korean journal of nutrition., 42(1): 78~96 
  4. Choi, Mi-Kyung ; Ahn, Sun-Woo 2011. "School Dietitians' Perception and Performance on a School Foodservice Menu Evaluation" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(8): 1172~1178 

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