Browse > Article
http://dx.doi.org/10.7318/KJFC.2006.21.3.270

Menu Analysis Using Menu Engineering and Cost/Margin Analysis - French Restaurant of the Tourism Hotel in Seoul -  

Lee, Eun-Jung (Dept. of Culinary & Catering Management, Kyonggi University)
Lee, Young-Sook (Dept. of Culinary & Foodservice Management, Sejong University)
Publication Information
Journal of the Korean Society of Food Culture / v.21, no.3, 2006 , pp. 270-279 More about this Journal
Abstract
This study was designed to : (a) analyze the menus of the French restaurant in tourism hotel using the menu analysis techniques of Kasavana & Smith and Pavesic, (b) compare the characteristics of the two analysis techniques. The calculations for the menu analysis were done using the MS 2000 Excel spreadsheet program. The menu mix % and unit contribution margin were used as variables by Kasavana & Smith and weighted contribution margins (WCM) and potential food cost % (PFC%) by Pavesic. In two cases, 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. The items that scored favorably on both variables were rated in the top category (e.g., star, prime) and those that scored below average on both were rated in the lowest category (e.g., dog, problem). While Kasavana & Smith's method focused on customer's viewpoints, Pavesic's method considered the manager's viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis techniques chosen is suited to its purpose.
Keywords
menu analysis; Kasavana & Smith's menu engineering; Pavesic's menu analysis; French restaurant; profitability; popularity;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Drysdale, John A, Aldrich, Jennifer. 2002. A Profitable Menu Planning 3rd ed. Prentice Hall. New Jersey, pp103-113
2 Han KS, Yang IS. 2000. A menu analysis through application of the menu engineering technique in university foodservice. Journal of Foodservice Management, 3(1):217-228
3 Hayes DK, Huffman L. 1985. Menu analysis: A better way. The Cornell H.R.A. Quarterly, 25(4): 64-70   DOI
4 Lee JS. 2005. Compare Kasavana and Smith's Menu Engineering with Pavesic's Menu Analysis. Tourism Research, 20(1):21-32
5 Lee HY, Yang IS, Doh HW, Shin SY. 2003. What's the best technique on menu analysis?. Korean J. Nutrition, 36(3):319-326   과학기술학회마을
6 Yang IS, Lee HY, Shin SY, Do HW. 2003. Development and application of menu engineering technique for university residences hall foodservice. Korean J. Community Nutrition 8(1): 62-70
7 Uman D. 1983. Pricing for profits. Restaurant Business, April:157-170
8 Bayou ME, Bennett LB. 1992. Profitability analysis for table-service restaurant. The Cornel H.R.A. Quarterly, 33(2):49-55
9 Pavesic David V. 1983. Cost-margin analysis: A third approach to menu pricing and design. International Journal of Hospitality Management, 2(3): 127-134   DOI   ScienceOn
10 Scanlon Nancy Loman. 1999. Marketing by Menu. 3rd ed. John Wiley&Sons, INC. NY. pp72-77
11 Na JK. 2004. Understanding menu management, BaekSan Publishing Co. Seoul, pp 272-305
12 Merricks P, Jones P. 1988. The management of foodservice operations. Cassell.London. 1995. pp 204-215
13 Kasanava ML, Smith DI. 1990. Menu Engineering: A practical guide to menu analysis, revised ed. Lansing, Mich. Hospitality publications Inc. pp124-140
14 Atkinson H, Johnes P. 1994. Menu Engineering: Managing the foodservice micro-marketing mix. J. of Restaurant & Foodservice Marketing, 1(1): 37-55
15 Beran B. 1995. Menu sales mix analysis revisited: An economic approach. Hospitality Research Journal, 18(3): 125-142
16 Pavesic David V. 1985. Prime numbers: Finding your menu's strengths. The Cornel H.R.A. Quarterly, 26(3): 71-77   DOI
17 Kasavana ML. 1998. Windows-based Menu engineering The Bottom Line, 13(3): 18-20
18 Khan, Mahmood A. 1991. Concepts of foodservice operations and management. 2nd ed. VNR. NY. pp40-62
19 Miller Jack E, Pavesic David. 1996. Menu Pricing and Strategy 4th ed. John Wiley & Sons, INC. NY. pp 145-152