Kasavana & Smith의 메뉴분석방식과 Pavesic의 메뉴분석방식의 비교연구 = Compare Kasavana and Smith`s Menu Engineering with Pavesic`s Menu Analysis

참고문헌 (Reference)

1 양일선, "사업체 위탁급식소에서 제공되는 메뉴에 대한 관리자 측면에서의 품질관리평가" 31 (31): 1508-1521, 1998

2 김우곤, "사례로 배우는 외식경영" 학현사 2000

3 양일순, "메뉴엔지니어링에 관한 연구" 1996

4 이해영, "메뉴 분석 방법론의 비교 연구" 36 (36): 319-326, 2003

5 Kasavana,Michael L, "Windows-based Menu Engineering" 13 (13): 18-20, 1998

6 and Jones, "The Management of Foodservice Operations" 1988

7 Bayon, "Profitability Analysis for Table-Service Restaurant" 49-55, 1992

8 Uman,D, "Pricing for Profits" april : 157-170, 1983

9 Beran, "Menu Sales Mix Analysis Revisited An Economic Approach" 18 (18): 125-142, 1995

10 Lebruto, "Menu Engineering A Model Including Labor" A Model Including Labor 13 (13): 41-50, 1995

11 오흥철, "Kasavana & Smith 메뉴분석기법을 적용한 메뉴분석 사례연구" 563-, 2003

12 Atkinson, "Journal of Restaurant & Foodservice Marketing" 37-55, 1994

13 Michael L, "Computer System for Foodservice Operations" 1984

14 Michael L, "A practical guide to menu analysis" Hospitality Publishers 1982

15 David V, "A Third Approach to Menu Pricing and Design International Journal of Hospitality Management" 127-134, 1988

16 Jin,Y.H, "A Study on the Model for Menu Analysis" 1 (1): 319-343, 1998