• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.595-604
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• 2008

This study was conducted to evaluate the menu of a Japanese restaurant in a first class tourism hotel. The calculations used for the menu analysis were conducted using MS Excel 2003. Several previous studies have been conducted to analyze menus. For example, Pavesic used of the weighted contribution margins (WCM) and potential food cost (PFC%) to evaluate menus, while Kasavana & Smith used the mix margin (MM%) and unit contribution margin (CM) to evaluate menus. The menu engineering method focused on the customer's viewpoints, while the Cost/Margin analysis method considered the manager's viewpoints. The menus that need continuous keeping Kasavana & Smith (Star) and Pavesic (Standard) included 'Assorted sashimi with side dishes (big), 'Lunch box special', 'Tempura course', 'Broiled Spanish mackerel and side dishes', 'Shrimp tempura', 'Special sushi', 'Seafood Udong', 'Buckwheat noodles'. The results of this study should increase customer satisfaction and profits at the Japanese Restaurant.

• Korean Journal of Agricultural Science
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• v.42 no.3
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• pp.285-291
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• 2015

Many Koreans have the question about the price of food: whether the price of Korean food is reasonable or not? Even though some previous studies tried to discuss and analyze the price system of Korean food, few papers clearly present the implication about production cost or marketing margin of processing food. The purpose of this paper is to measure and analyze the production cost and marketing margin of tofu and kimchi, which are one of the main food in Korea, through the raw-data of FIS, KAMIS, and other data from Korean business area. The results of studies present a few findings as follows: First, the proportion of labor cost in the production cost is very important factor and need to be decreased for the lower consumer price. Especially, the lower proportion of labor cost in kimchi industry should be important issue, even though the reduction of proportion of labor cost in kimchi industry is not easy in the real world. Second, each marketing channel of processed food shows different marketing margin. Therefore, Korean government need to increase the level of competition of marketing channels, which makes each business is forced to decrease the marketing margin to survive the market competition in Korea.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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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.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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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.

• Journal of the Korean Society of Industry Convergence
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• v.8 no.2
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• pp.85-95
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• 2005

The margin level in the futures market platys an important role in balancing the default probability with the investor's opportunity cost. In this paper, we investigate whether the movement of KOSPI200 futures daily prices can be modeled with the extreme value theory. Based on this investigation, we examine the validity of the margin level set by the extreme value theory. Moreover, we propose an expected profit-maximization model for securities companies. In this model, the extreme value theory is used for cost estimation, and a regression analysis is used for revenue calculation. Computational results are presented to compare the extreme value distribution with the empirical distribution of margin violation in KOSPI200 and to examine the suitability of the expected profit-maximization model.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.4
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• pp.411-420
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• 1996

Asia Triple HIn this study an attempt was made to determine the cost of producing fodders at Savar Dairy Farm (SDF). For this purpose, all seasonal fodders, such as Maize, Jowar, Cowpea and Oat and all perennial fodders, such as Para and Napier were studied. The highest acreage of land was allocated to high-land Para (33.8%) and the lowest acreage (2.7%) was devoted to Cowpea. Jowar attained the highest yield (74.2 tons) per hectare and Maize attained the lowest yield (25.8 tons/h). The highest cost per hectare was attributed to Jowar (TK. 20944.18) while the lowest cost was attributed to low-land para (TK. 10349.86). The cost of production of fodder per kilogram was the highest (TK. 0.66) for Maize and the lowest for Oat (TK. 0.24). The cost of production of low-land Para was much lower than that of high land Para. The per kilogram cost of silage production was the highest (TK. 0.71) for Maize and the lowest (TK. 0.31) was for Napier. The gross return analysis further showed that the highest net margin and B:C ratio were observed for Napier followed by Low-land Para, Jowar, Oat, Cowpea, High-land Para and Maize. Therefore, those fodders whose B:C ratios and yield/ha were higher should be allocated more area of land to stimulate increased returns to SDF in the future is suggested.

• Journal of Korea Port Economic Association
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• v.31 no.3
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• pp.167-186
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• 2015

The purpose of this case study is to verify the usefulness of three costing models and a minimum profit management model that can support the logistics warehouse companies in the Busan Newport Distri-park. This case study investigated traditional costing, activity-based costing (ABC), and time-driven ABC (TDABC); and suggested that an appropriate minimum profit management model is contribution margin analysis. Accordingly, in order to verify the usefulness of models, this case study surveyed the actual cost management conditions of companies, applied the three costing models to the "K" warehouse company in the Busan Newport Distri-park, and undertook a comparative study of the results. This case study produced two main findings. First, TDABC was verified as the most useful and advanced of the three costing models tested. Second, contribution margin analysis was confirmed to be the most suitable model to manage minimum profits for port warehouse companies in the Busan Newport Distri-park.

• Nuclear Engineering and Technology
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• v.49 no.5
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• pp.1063-1070
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• 2017

This paper presents a method for forecasting future uranium prices that is used as input data to calculate the uranium cost, which is a rational key cost driver of the nuclear fuel cycle cost. In other words, the statistical autoregressive integrated moving average (ARIMA) model and existing engineering cost estimation method, the so-called escalation rate model, were subjected to a comparative analysis. When the uranium price was forecasted in 2015, the margin of error of the ARIMA model forecasting was calculated and found to be 5.4%, whereas the escalation rate model was found to have a margin of error of 7.32%. Thus, it was verified that the ARIMA model is more suitable than the escalation rate model at decreasing uncertainty in nuclear fuel cycle cost calculation.

• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.642-649
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• 2006

The purposes of this study were to investigate methods of applying activity-based cost to menu engineering and to examine the feasibility. A total of 6 menu items of XYZ restaurant in Seoul were selected and the ledger of September 2005 was used for menu analysis. The menu mix percent of beef sirloin steak (61.95%) and beef tenderloin steak (17.13%) were labeled as high, whereas BBQ pork ribs (4.94%), salmon fillet (2.66%), seafood platter (5.77%), and teriyaki chicken (7.56%) showed low menu mix percent. In addition, the contribution margin for BBQ pork ribs (29,000 won), salmon fillet (25,810 won), seafood platter (22,400 won), and teriyaki chicken (22,000 won) were higher than the average contribution margin (21,957 won), and those for beef sirloin steak (21,200 won) and beef tenderloin steak (21,900 won) were lower than average. When popularity and contribution margin were applied in menu engineering, BBQ pork ribs, salmon fillet, seafood platter and teriyaki chicken were classified as puzzles and beef tenderloin steak and beef sirloin steak as plowhorses. Menu engineering using popularity and operating profit, which was calculated from activity-based cost, also gave the same results, whereas the additional label for activity cost placed BBQ pork ribs and salmon fillet in the brain teaser category. Ranking analysis on variables estimating menu profitability using Spear-man's ${\rho}$ revealed that there were no significant correlation between variables, which means the estimation of menu item profitability could differ by methods of analysis. With these results, it was concluded that activity-based cost would help to establish more detailed marketing strategy for a restaurant.

• Journal of the Korean Society for Precision Engineering
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• v.16 no.12
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• pp.24-30
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• 1999

In the automobile development, press tool design and manufacturing are very difficult and need high cost experienced workers. Therefore, we concerned ourselves in the cost down and easy manufacturing. In this research, we have developed a tool for LH/RH of the front fender, which had difficulty in forming. We have carried out the drawing analysis by Pam-stamp and CATIA modeling. Finally, we get the optimal design parameter. As a result of try out, we found out the optimal width and margin at the center line for tool design. Also, in order to get good results we have to intaglio margin in the part of the wheel house and utilize double bead on every side except corner.