Culinary science and hospitality research (한국조리학회지)
- Volume 4
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- Pages.437-453
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- 1998
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
A Study on the Italian Food Menual and Regional Characteristic Cooking method.
이태리요리의 지역특색과 국내 이태리요리의 manual 운영에 관한 연구
Abstract
As hotel industry is growing more and more with increasing income and free time, departments of Rooms and Food & Beverage(F&B) in hotels are getting more important. Especially F & B department in hotel has been playing an important role in marking 39.9% of total revenue. It is certain that F & B will be more crucial. The printed menu is an extremely important marketing tool in order to increase profits. A well-designed and well-produced menu can afford to promote efficiencies in the kitchen, to get practical service system, to save the time and to provide customers with good food. A well-designed menu can also draw to reduce expenditure on wage and food stuff.
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