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KMID : 0665420060210030270
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Korean Journal of Food Culture
2006 Volume.21 No. 3 p.270 ~ p.279
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Menu Analysis Using Menu Engineering and Cost/Margin Analysis - French Restaurant of the Tourism Hotel in Seoul -
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Lee Eun-Jung
Lee Young-Sook
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Abstract
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This study was designed to : (a) analyze the menus of the French restaurant in tourism hotel using the menu analysis techniques of Kasavana & Smith and Pavesic, (b) compare the characteristics of the two analysis techniques. The calculations for the menu analysis were done using the MS 2000 Excel spreadsheet program. The menu mix % and unit contribution margin were used as variables by Kasavana & Smith and weighted contribution margins (WCM) and potential food cost % (PFC%) by Pavesic. In two cases, a four-cell matrix was created and menu items were located in each according they achieved high or low scores with respect to two variables. The items that scored favorably on both variables were rated in the top category (e.g., star, prime) and those that scored below average on both were rated in the lowest category (e.g., dog, problem). While Kasavana & Smith’s method focused on customer’s viewpoints, Pavesic’s method considered the manager’s viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis techniques chosen is suited to its purpose.
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KEYWORD
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menu analysis, Kasavana & Smith’s menu engineering, Pavesic’s menu analysis, French restaurant, profitability, popularity
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