참고문헌
- Bayon ME, Bennett LB. 1992. Profitability Analysis for Table Service Restaurant. The Cornel H.R.A. Quarterly, 33(2):49-55
- Beran B. 1995. Menu Sales Mix Analysis revisited: An Economic Approach. Hospitality Research Journal, 18(3):125-142
- Byun GI, Lee SY. 2007. A Study of Menu Analysis of Speciality Coffee by Europe Style in Daegu: Kasavana & Smith's Menu Engineering and Pavesic's Menu Engineering. Food Service Industry Journal, 3(1):35-49 https://doi.org/10.22509/kfsa.2007.3.1.003
- Chae BS, Cho CB, Choi W. 2007. A Study on the Menu Management Image of a Jepanese Restaurant Effect on the Customer' Satisfaction and Repurchase Intention. 10(4): 253-273
- 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
- Hayes DK, Huffman L. 1985. Menu Analysis: A better way. The Cornel H.R.A Quarterly, 25(4):64-70 https://doi.org/10.1177/001088048502500412
- Kasavana ML, Smith DI. 1982. Menu Engineering: A Practical Guide to Menu Analysis, Okemos MI: Hospitality Publishers
- Kasavana ML. 1998. Window-based Menu Engineering the Bottom Line, 13(3):18-20
- Kasavana ML, Smith DI. 1990. Menu Engineering: A practical Guide to Menu Analysis, Revised ed. Lansing, Mich. Hospitality publications Inc, pp 124-140
- Kim KY, Park GY, Yang TS. 2004. Analysis of Set Menu of Japanese Restaurant in Hotel of Gwanju and Southern Jeonla Province. Korean J. Culinary Research, 10(2):121-134
- Jeong WS, Lee YJ, Bong JH. 2006. A Study on the Satisfaction and Preference on the Menu of Japanese Restaurant Customers. Korean J. Food Culture, 21(3):3003-310
- Lee EJ, Lee YS. 2006. Menu Analysis using Menu Engineering and Cost/margin Analysis: French Restaurant of the Tourism Hotel in Seoul. Korean J. Food Culture, 21(3):270-279
- Lee JS. 2005. Compare Kasavana and Smith's Menu Engineering with Pavesic's Menu Analysis. Tourism Research, 20(1):21-32
- Lee HY, Yang IS, Doh HW, Shin SY. 2003. What's the best technique on menu analysis?. Korean J. Nutrition, 36(3):319-326
- Lee HS, Lee KY, Oh SY. 2007. Analyzing Menus Provided by Contract-Managed Foodservice Outlets Applying Menu Engineering Technique: The Case of H Sales Branch of D Home Food. The Tourism Sciences Society of Korea, 31(6):409-431
- Miller Jack E, Pavesic David. 1996. Menu Pricing and Strategy 4th ed. John Wiley & Sons, INC. NY. pp 145-152
- Pavesic DV. 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
- Pavesic David V. 1985. Prime Numbers: Finding Your Menu's Strenths. The Cornel H.R.A. Quarterly, 26(3):71-77 https://doi.org/10.1177/001088048502600218
- Shin MJ, Kim BS, Lee SB. 2005. A Study on the Preference of Japanese Food in capital area. Korean J. Food Culture, 20(6):731-737
- Shin SY, Lee BS, Choi MK. 2007. Application of Activity-Based Costing (ABC) to Restaurant Menu Costing. Korean J. Food Cookery SCI, 23(1):90-98
- Song CR. 1998. A study on Interpretating Japanese Menus Korean Journal of Culinary Research. 4(1):211-224
- Suh HK. 2004. The Differences Between Korean and Japanese Ways of Seasonings. 19(2):223-238
- Yang IS, Lee HY, DO HW. 2003. Development and Application of Menu Engineering Technique for University Residences Hall Foodservice. Korean J. Community Nutrition, 8(1):62-70
- Yoon TH, Yun HH. 2005. Customer's Perception and Preference for Japanese chain restaurants in Seoul & Kyunggi province. Korean J. Soc Food Cookery Sci., 21(5):637-646
- Uman D. 1983. Pricing for Profits. Restaurant Business. April: pp 157-170