• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.17-31
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• 2005

Recently, hotel industry has realized the importance of food and beverage sales for the profit maximization, and the focuses on restaurant management has been growing. Accordingly, menu management in the F/B department is one of the most key factors determining the success or failure of business. Therefore, in this study, entree menu items of french restaurant in the deluxe hotel was analysed with presently theorized model of menu analysis, classified into four menu items. Also it was analyzed how those classified menu items influence on sales, number of sold, food cost percentage, contribution margin And, proper ways was presented to make restaurant managers and menu planner in order to increase food operation sales through proper modifications and methods on various menu analysis matrix. In Pavesic's menu analysis method, all of menu items have impact on the sales, number of sold, contribution margin and Primes, Sleepers do so on the food cost. The finding of this study was that Pavesic's menu analysis is superior to menu analysis in terms of the sales, number of sold, food cost percentage, contribution margin. Therefore, Pavesic's menu analysis is useful and efficient method in order to conduct menu engineering.

• 한국조리학회지
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• 제6권3호
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• pp.425-442
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• 2000

The main purpose of this study is to propose that Beverage sales should be step-up in Family Restaurant. To achieve the purpose of this study theoretical and empirical approaches were used. In review of theoretical background, basic concepts and characteristics of beverage were studied. For empirical study, three Family Restaurant in Korea was selected and analyzed the beverage sales which classified to Liquor, Beer Wine and Non-alcoholic beverage. Based on it, I suggest a plan of beverage sales step-up of Family Restaurant as follow. First, keep the appropriate valance of the whole item: non-alcohol and alcohol item. Second, develop the menu should be effect beverage sales. Third, through the promotion and event the restaurant should derive the customer to purchasing behavior. Fourth. server can accommodate and offer the information of food and beverage menu that can evoke the customer's attention.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2005년도 학술논문발표집
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• pp.80-91
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• 2005

Recently, hotel industry has realized the importance of food and beverage sales for the profit maximization, and the focuses on restaurant management has been growing. Accordingly, menu management in the F/B department is one of the most key factors determining the success or failure of business. Therefore, in this study, entree menu items of french restaurant in the deluxe hotel was analysed with presently theorized model of menu analysis, classified into four menu items. Also it was analyzed how those classified menu items influence on sales, number of sold, food cost percentage, contribution margin And, proper ways was presented to make restaurant managers and menu planner in order to increase food operation sales through proper modifications and methods on various menu analysis matrix. In Pavesic's menu analysis method, all of menu items have impact on the sales, number of sold, contribution margin and Primes, Sleepers do so on the food cost. The finding of this study was that Pavesic's menu analysis is superior to menu analysis in terms of the sales, number of sold, food cost percentage, contribution margin. Therefore, Pavesic's menu analysis is useful and efficient method in order to conduct menu engineering.

• 한국산학기술학회논문지
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• 제20권2호
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• pp.458-468
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• 2019

본 연구는 2015년 6월부터 2018년 8월까지 인천국제공항 여객터미널에서 발생한 품목별 식음료 매출액(POS) 데이터를 기반으로 2020년 12월까지 식음료 매출액을 추정하고자 하였다. 이를 위해 연구자는 시계열 분석기법들 중 하나인 ARIMA-Intervention(개입모형)을 이용하여 인천국제공항 식음료 매출액에 영향을 미칠 것으로 판단되는 주요 시계열 영향변수들을 구분하고 그에 따른 변화폭을 추정하였고 그 결과를 토대로 향후 발생가능할 것으로 예측되는 식음료 월별 매출액을 추정하는 것을 목적으로 한 것이다. 개입변수는 국내 THAAD 배치에 따른 중국 정부의 2016년 7월부터 2017년 12월까지 한국 방문을 자제를 권고한 한한령으로 설정하였다. 정상 예측치의 경우에 비록 식사 매출 상승세가 둔화되었다 하더라도 하계 극성수기인 2019년 7월 203억, 2019년 8월 212억으로 월별 매출액이 200억을 돌파할 것으로 예측되며 2020년에는 각각 214억 및 221억으로 증가할 것으로 예측되었다. 음료 매출액은 2019년 7월에는 77억, 2019년 8월에는 81억으로 예측되며 2020년에는 79억 및 82억으로 증가할 것으로 전망되었다. 저비용항공사들은 정규항공사에 비해 식음료 서비스가 전무하거나 유료화 정책으로 운영하기 때문에 저비용항공사 이용객들은 여객터미널에서 출국 및 입국 시 식음료 서비스를 이용하는 빈도가 높을 수 밖에 없을 것이다. 앞서 예측자료에 제시된 것처럼 식음료 매출은 저비용항공사의 성장과 동반하여 증대될 가능성이 높을 것이다.

• 한국실내디자인학회논문집
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• 제24권4호
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• pp.70-79
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• 2015

The concept of food and beverage space in modern society is changing into complex space where various experiences are provided. With the increase of food service brands, those brands are getting standardized. Providing more differentiated experience and service became an element of competition to companies. The flagship stores among stores presented by companies have much influence on promotion and sales. Thus, it would be necessary to provide integrated service by adopting service design process for the differentiated design of such experiential space. The objective of this study is to examine the satisfaction of service design of food and beverage flagship stores. By creating a checklist to evaluate the space through the theoretical consideration of flagship stores and service design, the satisfaction of service design of food and beverage flagship stores was analyzed. Through the survey with users of the case space, it was possible to check the satisfaction of the service design elements applied to the food and beverage flagship store space. The satisfaction with service design was evaluated through the 5point scale. When the average point was high, the satisfaction with service design elements was high. In the results of the analysis, regarding the spatial composition of flagship stores, the overall interior/exterior atmosphere should contain the image of the company. As flagship stores compose space that can express various event space and company itself on top of the space for sales, they should present the spatial composition differentiated from other general commercial spaces. The significance of a study on service design of flagship stores is to show positive effect on flagship store space. In the future, it would be necessary to have comparative analysis on domestic and foreign cases applied with the service design process, and also to analyze the strategies in the aspect of service design.

• The Journal of Asian Finance, Economics and Business
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• 제7권12호
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• pp.739-748
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• 2020

The study aims to estimate the effect of current ratio (CR), current liability to inventory (CLI), total asset turnover (TAT), net profit margin (NPM), sales growth (SG), and company size (FS) on profit growth (PG). The research population was 18 companies in the Food and Beverage (F&B) sector listed on the Indonesia Stock Exchange (IDX) from 2014-2018. The data estimation method uses the common effect panel data regression model. The empirical findings show that the CR and CLI ratios have a negative effect on PG, while the TAT, NPM, and SG ratios have a positive effect. Company size is a factor that does not affect the growth of company profits. The results of the study imply that an increase in company profits can be achieved if the company operates efficiently and with low liquidity to encourage higher sales growth. The limitations of the research are as follows: first, this research considers only one type of industry, hence the results of this study would not be the same if applied to another type of industry. Second, the author observes profit growth by using the company's financial ratios and size and ignores other factors that may affect profit growth, for example, the number of employees, total net sales, and market capitalization.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.97-119
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• 2005

Recently, the internal hotels try to strategic diversification of hotel administration in the eating and drinking area, that is do reasonable by long-term recession. Wished to consider effect entertainment's application possibility and alternative presentation that food court and eatertainment introduction in hotel restaurant which improve administration and sales extension. This research is questioned between 30 from September 1, 2004 by population total 426 collected, man and woman who more than 18 years olds takes in Seoul expert restaurant(south and north of river).

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.153-173
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• 2005

The purpose of a study was the present condition comparative analysis by the case of Bakery in Hotels. The sample was selected first grade hotels in seoul. The method of research was In-depth interview. The questionee were mamagers and chefs each hotel bakery. Interview was accomplished average 45minutes. The period of the research was from 1th of Februrary, 2002 to 28th of February, 2002. The survay was composed of product operation, employee operation, equipment operation, customer operation, sales and bakery characteristics. the data was analyized by SPSS10.0 mean, maximum value and minimum value were salected. Recently, as it is getting higher of importance of bakery in the food service market and many major companies run into a bakery industry, the researches about bakery have advanced, however in fact, materials or researches about hotel bakery are fewer than franchise, in-store bakery and mass production enterprise. Especially, each hotel exchanges their information through benchmarking but data analysis - accurate materials, sales, the present condition equipment is not easy to perform. The purpose of this study was to be helpful for studying hotel bakery for others by analysis. The data was analyzed by each hotel characteristics, employee, equipment, sales, productions and the present condition sales.

• 한국관광식음료학회지:관광식음료경영연구
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• 제8권
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• pp.179-195
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• 1997

Today's hotel cannot be defined merely as a place of providing food and lodgin. It must be a high level cultural ground serving as a place of rest for the people and as a place of art, culture and communication for the local community. Although each hotel has its own distinctiveness it must share a unified services and product sales strategies with one another in order to raise each other's sales values. The service is evaluated on the basis of the customer's own living standard and social class. There ought to be variety of personal and material services taking the sophistication and complexity of the customer's needs into onsideration. More effective marketing strategy is called for upon knowing such sales strategy and service marketing of the hotel management. Hotel's food marketing must take into consideration the product's simulaneous and vanishing qualities, its dependency upon ordering and its relationship to human services industries. Methods of increasing profit and customer satisfaction management need to be made. Especially the changes in the customer's tourist mind set and eat-out behavior play as important variabls, and the management needs to be reflexive enough to respond quickly to those changes.

• 한국조리학회지
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• 제6권1호
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• pp.197-224
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• 2000

The ballyhoo surrounding internet continues to intensify. This study was made to determine how the hotel food & beverage goods is using this potentially revolutionary marketing and management tool by taking an exploratory look at the internet and at worldwide-web hotel sites. The type of hotel-related sites that exist on the web was examined. To have a successful web site and realize the potential of that tool, one must make some plans carefully Also, being on the internet requires a full marketing strategy, and one must know his own personal goals. The goals are to increase worldwide visibility, upgrade public relations and publicity, develop sales, and include new technology in internal communication. The internet also has a communication function for internal management takes. hotel companies have established themselves on the Web with their own web sites or via a link from a third party. Using the evidence from many of these sites this study reveals the current strengths and weaknesses of the use of the internet as a business and marketing tool by hotel food & beverage goods.