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- 저자 : 원갑연(Wun Donald K) (검색결과 3 건)
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원갑연(Donald K Wun),김영규(Young gyu Kim) 한국외식경영학회 2001 외식경영연구 Vol.4 No.1
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.
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외식업체에서 쿠폰이 구매행동에 미치는 영향에 관한 연구
원갑연(Donald K Wun),한은혜(Han Eun hye) 한국외식경영학회 2001 외식경영연구 Vol.4 No.2
Many restaurants use the coupon as a sales promotion tool when competition is high. Therefore, this article tries to find how the coupon will affect consumer s buying behavior. Also it explores the consumers perceived cost and the benefits of using coupons. This article found two major areas: first, the coupon will be a good marketing tool for those who used them before, but not strong enough in attracting new markets. Second, improving the value of the coupon is more important than the coupon itself. The marketer should focus on how to deliver the value of coupon to the consumer. An efficient and effective delivery method will increase its usage and thus increase the customers buying habit.
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