• 한국식생활문화학회지
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• 제23권5호
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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.

• 농업과학연구
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• 제42권3호
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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.

• 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.

• 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.

• 한국산업융합학회 논문집
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• 제8권2호
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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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• 제9권4호
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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.

• 한국항만경제학회지
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• 제31권3호
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• pp.167-186
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• 2015

본 논문은 부산항 신항 배후단지에 위치한 항만물류창고 업체들에 대한 원가관리 실태를 점검하고, 향후 업체들을 지원할 수 있는 원가관리 모델을 제시하여 그 이론과 방법을 연구하였으며, 이를 동 지역의 사례업체인 K사에 직접 적용해 봄으로써 그 모델이 동 지역 업체들의 원가관리에 유용하다는 것을 규명하는데 그 목적을 두고 있다. 이에 따라 개별 원가계산 관리 모델로서 전통적 원가계산, 활동기준 원가계산(ABC), 시간동인 활동기준 원가계산(TDABC)의 3가지 모델을 제시하여 비교 연구하였으며, 최소이익 원가관리 모델로서는 공헌이익 분석 모델을 제시해서 연구하였다. 3가지 개별 원가계산 관리 모델 중에서는 TDABC가 가장 진일보되고 유용한 모델이라는 것을 규명할 수 있었으며, 공헌이익 분석 모델은 동 지역 업체들의 최소이익 관리 모델로서 적합하다는 것을 확인할 수 있었다.

• Nuclear Engineering and Technology
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• 제49권5호
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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.

• 대한지역사회영양학회지
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• 제11권5호
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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.

• 한국정밀공학회지
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• 제16권12호
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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.