Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

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

메뉴엔지니어링기법과 CMA 기법을 이용한 메뉴 분석에 관한 연구 - 서울지역 특1급 호텔의 프렌치레스토랑을 중심으로 -

  • Lee, Eun-Jung (Dept. of Culinary & Catering Management, Kyonggi University) ;
  • Lee, Young-Sook (Dept. of Culinary & Foodservice Management, Sejong University)
  • 이은정 (경기대학교 외식조리관리) ;
  • 이영숙 (세종대학교 조리외식경영)
  • Published : 2006.06.30
Download PDF
⟨ Previous Next ⟩

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

References

  1. Atkinson H, Johnes P. 1994. Menu Engineering: Managing the foodservice micro-marketing mix. J. of Restaurant & Foodservice Marketing, 1(1): 37-55
  2. Bayou ME, Bennett LB. 1992. Profitability analysis for table-service restaurant. The Cornel H.R.A. Quarterly, 33(2):49-55
  3. Beran B. 1995. Menu sales mix analysis revisited: An economic approach. Hospitality Research Journal, 18(3): 125-142
  4. Drysdale, John A, Aldrich, Jennifer. 2002. A Profitable Menu Planning 3rd ed. Prentice Hall. New Jersey, pp103-113
  5. 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
  6. Hayes DK, Huffman L. 1985. Menu analysis: A better way. The Cornell H.R.A. Quarterly, 25(4): 64-70 https://doi.org/10.1177/001088048502500412
  7. Kasavana ML. 1998. Windows-based Menu engineering The Bottom Line, 13(3): 18-20
  8. Kasanava ML, Smith DI. 1990. Menu Engineering: A practical guide to menu analysis, revised ed. Lansing, Mich. Hospitality publications Inc. pp124-140
  9. Khan, Mahmood A. 1991. Concepts of foodservice operations and management. 2nd ed. VNR. NY. pp40-62
  10. Lee JS. 2005. Compare Kasavana and Smith's Menu Engineering with Pavesic's Menu Analysis. Tourism Research, 20(1):21-32
  11. Lee HY, Yang IS, Doh HW, Shin SY. 2003. What's the best technique on menu analysis?. Korean J. Nutrition, 36(3):319-326
  12. Merricks P, Jones P. 1988. The management of foodservice operations. Cassell.London. 1995. pp 204-215
  13. Miller Jack E, Pavesic David. 1996. Menu Pricing and Strategy 4th ed. John Wiley & Sons, INC. NY. pp 145-152
  14. Na JK. 2004. Understanding menu management, BaekSan Publishing Co. Seoul, pp 272-305
  15. Pavesic David V. 1983. Cost-margin analysis: A third approach to menu pricing and design. International Journal of Hospitality Management, 2(3): 127-134 https://doi.org/10.1016/0278-4319(83)90033-6
  16. Pavesic David V. 1985. Prime numbers: Finding your menu's strengths. The Cornel H.R.A. Quarterly, 26(3): 71-77 https://doi.org/10.1177/001088048502600218
  17. Scanlon Nancy Loman. 1999. Marketing by Menu. 3rd ed. John Wiley&Sons, INC. NY. pp72-77
  18. Uman D. 1983. Pricing for profits. Restaurant Business, April:157-170
  19. 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