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韓國營養學會誌 = The Korean journal of nutrition. v.36 no.3, 2003년, pp.319 - 326   피인용횟수: 4

메뉴 분석 방법론의 비교 연구
What's the Best Technique on Menu Analysis?

이해영   (연세대학교 식품영양과학연구소UU0000936  ); 양일선   (연세대학교 생활과학대학 식품영양전공UU0000936  ); 도현욱   (연세대학교 생활과학대학 식품영양전공UU0000936  ); 신서영   (연세대학교 식품영양과학연구소UU0000936  );
  • 초록

    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.


  • 주제어

    menu analysis .   menu engineering .   Kasavana & Smith's menu engineering .   Miller's menu analysis .   Merricks & Jones's menu analysis .   Pavesic's menu analysis .   Uman's menu analysis.  

  • 참고문헌 (19)

    1. Prime numbers:Finding your menu's strengths , Pavesic DV , The Cornell H. R.A. Quartely / v.26,pp.71-77,
    2. Merricks P;Jones P , The management of foodservice operations / v.,pp.,
    3. A menu analysis through application of the menu engineering technique in university foodservice , Han KS;Yang IS , Journal of Foodservice Management / v.3,pp.217-228,
    4. A study on the model for menu analysis , Jin YH , Journal of Foodservice Management / v.1,pp.319-343,
    5. Menu analysis: A better way , Hayes DK;Huffman L , The Cornell H.R.A. Quarterly / v.25,pp.64-70,
    6. A study on the menu analysis for management activation of hotel & restaurant , Lee S , Journal of Foodservice Management / v.4,pp.2013-2222,
    7. Development and application of menu engineering technique for university residence hall foodservice , Yang IS;Lee HY;Shin SY;Do HW , Korean J Community Nutrition / v.8,pp.62-70,
         
    8. Windows-based Menu Engineering , Kasavana ML , The Bottom Line / v.13,pp.18-20,
    9. Cost-margin analysis:A third approach to menu pricing and design , Pavesic D , International Journal of Hospitality Management / v.2,pp.127-134,
    10. Kasavana ML;Smith DI , Menu Engineering: A practical guide to menu analysis / v.,pp.,
    11. Cost accounting comes to service industries , Dearden J , Harvard Business Review / v.78,pp.132-140,
    12. Menu engineering:A model including labor , Lebruto S;Ashley R;Quain W , FIU Hospitality Review / v.13,pp.41-50,
    13. Miller J , Menu Pricing and Strategy / v.,pp.,
    14. Evaluation of menu quality management in business & industry contract foodservice from manager's viewpoint , Yang IS;Lee HY , Korean J Nutrition / v.31,pp.1508-1521,
         
    15. Menu analysis for improved customer demand and profitability in hospital cafeterias , Mann LL;Macinnis D;Gardiner N , Canadian Journal of Dietetic Practice and Research / v.60,pp.5-10,
    16. Menu sales mix analysis revisited:An economic approach , Beran B , Hospitality Research Journal / v.18,pp.125-142,
    17. Menu Engineering:Managing the foodservice micro-marketing mix , Atkinson H;Jones P , Journal of Restaurant & Foodservice Marketing / v.1,pp.37-55,
    18. Profitability analysis for table-service restaurant , Bayou ME;Bennett LB , The Comell H.R.A. Quarterly / v.33,pp.49-55,
    19. Pricing for profits , Uman D , Restaurant Business / v.,pp.157-170,
  • 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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  • 도현욱 (1)

  • 신서영 (20)

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