호텔커피숍의 메뉴가격결정에 관한 연구 = A Study on Coffee shop Menu Pricing in Hotel

다국어 초록 (Multilingual Abstract)

Modern hotels have grown bigger in those sizes and have made a high class in those facilities in the social, economic changes recently.
Hotel management is given much more weigh food & beverage sale than room service department. accouding to situation, the sucess or failure of F & B business is determined by kind service of employees, food qualty, and atmosphere which gives consideration of customer preference, good facilities for coffee shop as well as by the accurate market analysis and positive activity of sales promotion.
Therefore, the result of this study is as following ;
1. In the menu planning, it is required that are rational menu management, good location, and good facilities management.
2. In the menu pricing, it is considered that are customer' needs, sales cost, and competition of hotel.
3. In the menu pricing, it is required that are customer's orieted menu development and profit.

목차 (Table of Contents)

• Ⅰ. 서론
• 1. 연구의 목적
• 2. 연구방법 및 범위
• Ⅱ. 메뉴의 계획
• 1. 메뉴의 계획
• 2. 메뉴의 작성
• 3. 메뉴의 형태
• 4. 메뉴의 구성
• Ⅲ. 호텔커피숍 메뉴의 가격결정
• 1. 메뉴 가격결정의 고려요소
• 2. 메뉴 가격결정의 중요성
• 3. 메뉴 가격결정의 방법
• Ⅳ. 호텔커피숍 메뉴계획의 실태분석
• 1. 커피숍의 메뉴가격
• 2. 커피숍의 면적
• 3. 커피숍의 직원수 및 매출액
• Ⅴ. 요약 및 결론
• 참고문헌
• Abstract