Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Analysis of the Menu from a Japanese Restaurant Using Menu Engineering and Cost/Margin Analysis - A Case of a Restaurant at a First Class (A) Hotel -

메뉴 엔지니어링, CMA분석방법에 의한 일식 메뉴 비교분석 - 특 1급 A호텔 레스토랑 사례 -

  • Jeong, Woo-Seok (Department of Food Technology & Food Service Industry, Yeungnam University) ;
  • Byun, Kwang-In (Department of Food Technology & Food Service Industry, Yeungnam University) ;
  • Park, Sung-Su (Department of Food Technology & Food Service Industry, Yeungnam University)
  • 정우석 (영남대학교 외식산업학과) ;
  • 변광인 (영남대학교 외식산업학과) ;
  • 박성수 (영남대학교 외식산업학과)
  • Published : 2008.10.30
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Abstract

This study was conducted to evaluate the menu of a Japanese restaurant in a first class tourism hotel. The calculations used for the menu analysis were conducted using MS Excel 2003. Several previous studies have been conducted to analyze menus. For example, Pavesic used of the weighted contribution margins (WCM) and potential food cost (PFC%) to evaluate menus, while Kasavana & Smith used the mix margin (MM%) and unit contribution margin (CM) to evaluate menus. The menu engineering method focused on the customer's viewpoints, while the Cost/Margin analysis method considered the manager's viewpoints. The menus that need continuous keeping Kasavana & Smith (Star) and Pavesic (Standard) included 'Assorted sashimi with side dishes (big), 'Lunch box special', 'Tempura course', 'Broiled Spanish mackerel and side dishes', 'Shrimp tempura', 'Special sushi', 'Seafood Udong', 'Buckwheat noodles'. The results of this study should increase customer satisfaction and profits at the Japanese Restaurant.

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References

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