메뉴분석기법을 이용한 단체급식업체 메뉴분석

• 영문명: Analyzing Menus Provided by Contract-Managed Foodservice Outlets Applying Menu Engineering Technique: The Case of H Sales Branch of D Home Food
• 발행기관: 한국관광학회
• 저자명: 이혜숙 이경연 오석윤
• 간행물 정보: 『관광학연구』제31권 제6호, 409~431쪽, 전체 23쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2007.12.31

영문 초록

This article is to analyze and evaluate the menu of H sales branch, one of the contract-managed foodservice outlet through applying various menu engineering techniques to present a way to manage menus and to increase its management efficiency and sales profit. A survey was conducted to collect data on lunch menus provided in H branch, and the results showed that by Merrick & Jones’ and Pavesic’s techniques, evenly grouped among all items; by Uman’s technique, grouped into Signature, which majority of the items belonged to Lead Items, Hard to Sell, and Losers. If applied and utilized to business operation after comprehensive evaluation on the basis of exact understanding of customer needs and menus by conducting the survey for menu-selection behavior and menu preference degree, this study would be helpful for customer satisfaction and also profit-seeking.

목차

I. 서론

II. 메뉴분석기법

III. 자료수집 및 분석 방법

IV. 분석결과

V. 결론

참고문헌

키워드

메뉴분석 단체급식 Menu analysis Contract-managed foodservice outlet