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Macau Periodical Index (澳門期刊論文索引)
- Author
- Lee, Joung-Sil; Yang, II-Yong
- Title
- A comparative study of hotel food and beverage menu analysis
- Journal Name
- 澳門理工學報
- Pub. Info
- Dec. 2005, 總第20期, Vol.8, No.4, pp. 12-27
- Keyword
- Kasavana & Smith's menu engineering；Miller's menu analysis；Merricks & Jones' menu analysis；Pavesic's menu analysis；Uman's menu analysis
- Abstract
- Abstract : The purpose of this study was to analyze how hotel restaurants use the menu analysis techniques of kasavana & Smith, Miller, Merricks & Jones, Pavesic, and Uman. Calculations for the menu analysis were carried out using the MS 2000 Excel spreadsheet program. Menu mix % and unit contribution margin were used as variables by kasavana & Smith, sales volume and food cost % by Miller, sales volume and cash contribution by Merricks & Jones, weighted contribution margin and food cost % by Pavesic, and total cash contribution and unit contribution margin by Uman. While the three methods of Kasavana & Smith, Miller, and Merricks & Jones focused on customers' viewpoints, other researchers considered the managers' viewpoints, which suggests that menu analysis methods should be chosen according to fitness for purpose when making menu decisions. Paragraph Headings: 1. Introduction 2. Literature review 3. Research method 4. Analysis results 5. Conclusion and discussion Tables: 1. Basic data for menu analysis Figures: 1. Matrix for the Miller method 2. Matrix for the Kasavana and Smith method 3. Matrix for the Pavesic method 4. Matrix for the Uman method 5. Matrix for the Merricks & Jones method 6. Menu Analysis Matrix using the Miller method 7. Menu Analysis Matrix using Kasavana & Smith's method 8. Menu Analysis Matrix using the Pavesic method 9. Menu Analysis Matrix using the Uman method 10. Menu Analysis Matrix using the Merricks & Jones method