연구논문 : 외식업체의 메뉴분석에 적용방안에 관한 연구
분야
자연과학 > 가정
저자
진양호(Yang Ho Jin)
발행기관
한국조리학회
간행물정보
한국조리학회지 2001년, 제7권 제3호, 1~12쪽(총12쪽)
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0r100175.pdf [무료 PDF 뷰어 다운로드]
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    Regarding to foodservice industry, menu analysis of foodservice has two significant meanings. One is to elevate a satisfaction to customer`s desires, the other is to find menu which can maximize profits to restaurant operator. In these reasons. Menu organization methods were developed and has been constantly developing by many researchers. Specially, Since computerization has been introduced in the foodservice business, menu organization methods has been made a growth. On the other hand, menu organization methods have not been developmented by lack of recognition of foodservice-vnorker. Methods for menu analysis focused on profits and preference out of foodservice operation have a lot of limits. That reason is why factors of internal and external influence are more than other industries. In the future, foodservice industry should improve sales-performance through the menu analysis after due consideration and need to develop methods for menu analysis. In the conclusion, development of foodservice industry can be expected if menu development and menu control should be gone one through the menu analysis.
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