• Journal of the Korean Society of Food Culture
• /
• v.21 no.3
• /
• pp.247-253
• /
• 2006

The purpose of this study was to investigate how comparative menu price, human service, amenity, and menu quality affected menu value, and how menu value influenced revisit intention. The model was tested in a family restaurant setting using a sample of customers visiting and enjoying menu in Daegu metropolitan city. Empirical results confirmed that not only do human service, amenity and menu quality increase menu value but that comparative menu price reduces menu value. Menu value was also found to be a significant antecedent of revisit intention. The results obtained have major implications for family restaurant marketers as well as for future research. First, family restaurant marketers should pay attention to menu pricing, as menu price decreased menu value. Second, family restaurant marketers should try to increase menu value through training of human service. Third, family restaurant marketers should try to add menu value by way of recruiting high-skilled cook. Fourth, family restaurant marketers should make efforts to attract customers through interior design.

• Culinary science and hospitality research
• /
• v.3
• /
• pp.5-22
• /
• 1997

A foodservice manager always is concerned with which of the menus or potential menus, or which of the menu items is best for the operation. A menu may be profitable but not popular, or vice versa. How dose one compare one menu with another\ulcorner A technique to accomplish this is Menu Scoring, which was developed by Michael Hurst. It can be used to analyze possible menu changes by estimating sales of the new items and seeing what the new menu score will be. But menu scoring considers food costs, limited menu and relation only. After the menu score is calculated, management can determine more effectively why one score differs from another. Thus, this study is focused on the general equilibrium effect analysis. It will be attained from menu formation and menu type. I concluded that one can also change menu prices and see how menu popularity and profitability and the resulting menu score are affected through this study.

• Journal of the Ergonomics Society of Korea
• /
• v.32 no.6
• /
• pp.529-534
• /
• 2013

Objective: This study determines which of two types of 2D menu is better on iPhone. Background: Menu systems have been important components in modern graphical user interfaces. Review of menu design studies for human-computer interaction suggests that menu design guidelines for smartphones need to be reappraised. Method: A nested factorial design was used. Twenty-four participants were divided into two groups. The subjects were nested within the menu type. Two types of menus are an overview menu and a text menu. Two different breadth levels are 16 and 64. The participants performed five tasks in each breadth level. A task is defined as locating a product or product class on the deepest level of the hierarchy. An Apple iPhone 2G was used. Results: The results for ANOVA indicated a lack of a significant difference for time to respond between the two types of 2D menus. The overview menu showed the better satisfaction score between the two menu types. Conclusion: Even though the differences were not significant, an overview menu tended to show better performance and preference scores than a text menu that required scrolling. Application: This study can provide menu design guidelines when 2D menus are considered for small displays in a high breadth level.

• Archives of design research
• /
• v.18 no.3 s.61
• /
• pp.191-198
• /
• 2005

Menu is the most common interaction tool to select and execute a specific menu item from multiple menu options. With the very rapid increasing amount of information, various new menu designs have been developed. In this research, the pull-down menu, fisheye menu and grid menu were tested to compare the performance time, error rate, simplicity, usefulness, user friendliness, and overall user preference of each menu type. The grid menu was more efficient in selection speed than the pull-down and fisheye menus when the number of menu-items was 50 and 100. The time needed to choose a menu-item with a grid menu was less affected by the size of menu. The pull-down and the grid menus were considered to be more satisfactory, simple, user friendly, and useful than the fisheye menu. 42.3 percent of subjects indicated that the grid menu was their preferred selection tool among the menus. The grid menu is an efficient and robust alternative menu choice for small and middle size menu list. Further study is required to examine the possibility of grid menu on mobile devices.

• Culinary science and hospitality research
• /
• v.8 no.3
• /
• pp.1-20
• /
• 2002

The rapidly changing environments of today's hospitality industry lays more and more emphasis on the management of food & beverage sector. Hotel restaurants changes their menus 2 times a year. But they tend to modify or complement old items, or imitate other restaurants'menus, rather than try new ones. In addition, the change cycles are determined without any systematic and scientific criteria. Based on the survey, a plan for managing menu change cycles is proposed. The proposed plan is summarized as follows: First, the survey result demonstrates that the appropriate frequency of menu changes is: twice a year for the fixed menu; four times for the seasonal menu; four times for the promotion menu; twice for the business menu; and, three times for the event menu. Second, under the management maintained by consistent monitoring of menu change. Third, menu change should be managed through the menu analyses on its profitability, popularity, and the potential for further growth. Fourth, menu change should be managed through the periodic investigations of the tastes and preferences of the customers. fifth, a unique system for the menu change should be constructed by analyzing of other competitive restaurants or restaurant chain stores.

• Culinary science and hospitality research
• /
• v.13 no.2
• /
• pp.35-46
• /
• 2007

The food service industry is maturing day by day. Nowadays, people recognize the importance of menu. Menu is not just for the communication of information about menu items. It is also an important marketing tool. Past research was about the choice of menu items. However, the colors and legibility of menu are also important. The basic color and legibility of menu may affect the choice of menu items. Also, customers have different preferences when it comes to menu design. In the past, however, food service industry experts did not work closely with menu designers. The next section reviews the research on the chromatology of menu and lettering preferred by customers. In addition, a method to plan the design of menu is suggested.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.16 no.2
• /
• pp.17-31
• /
• 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
• /
• 2005.11a
• /
• pp.80-91
• /
• 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 Dietetic Association
• /
• v.10 no.3
• /
• pp.272-283
• /
• 2004

This study was conducted to develop menugen program: Korean recommended menu planning and search based on internet to promote self sufficiency of food in Korea. This program manipulate menu and search 432 Korean recommended menus which have been developed in combination of population characteristics of 9 age level, 3 residential areas, 3 income groups, four seasons and male or female. Clients can select the high self sufficiency recommended menu by inputting their age, residental area, income, season and sex in using Menugen program. MenuGen can analyze nutrients and compare with Korean Recommended Allowance about clients' menu based on their age and sex. It can access the food, dish and menu databases. And also client can use MenuGen program for menu planning and analysis nutrients. Client's menu data can be store, delete, modify and print through MenuGen too. It will be able to read the nutrition analysis data of the foods, the dishes and the menu. Therefore it provides convenient user interface to not only users but also dietitians and nutritionists, who take charge of making a menu, and experts in the field of food and nutrition. MenuGen will help the nutrition policy accomplishment and the food self-supply rate improvement of the nation with use of menu drawing up program of internet base.

• Culinary science and hospitality research
• /
• v.2
• /
• pp.59-87
• /
• 1996

This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC(Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advance nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as“how could some menu be circulate in some restaurant”“Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on”. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grown-up, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.