메뉴분석이 영업성과에 미치는 영향에 관한 실증적 연구 - 서울지역 특 1 급 호텔의 식음료 영업장을 중심으로 -

Menu management is one of the most important factors in the food and beverage department. The menu-engineering has been widely discussed in the hospitality industry for menu management. The purpose of this study is to ascertain the effect of using menu-engineering on the food and beverage performance in first class hotels in Seoul. For this purpose, the survey was conducted from Aug. 13th through Sep. 2nd. The questionaire asked menu planners about their demographic profile, their hotel, and menu analysis. The findings are as follows; 1. There are significant differences on restaurant performance between restaurants which adopted menu-engineering and restaurants which did not adopt menu-engineering restaurants. 2. However, there are no differences on restaurant performance among the different types of restaurants. 3. Also, I couldn`t find a difference on restaurant performance according to the term of menu-engineering execution. 4. According to the general manager`s nationality, there are significant difference on execution of menu-engineering. On the other hand, the execution of menu-engineering, based on chef`s nationality, has no differences. 5. Finally, most menu planners adopted menu-engineering to increase their restaurant performance(85 persons among 102 persons, and their average is 5.5059). On the contrary, the lack of perception about menu-engineering value and unpreparedness of program are major causes which make menu-planners don`t adopt menu-engineering. The result of this study supports the idea that the execution of menu-engineering is the way to enhance restaurant performance. Therefore, to increase restaurant performance, it is necessary to adopt menu-engineering with a proper system and program. This study also provides principal elements about menu-engineering; such as development of menu-engineering programs, the range of participation, and the term of menu-engineering execution.