메뉴환경관리에 관한 연구 = A Study on the Management in the Menu Knvironment

다국어 초록 (Multilingual Abstract)

In the past, most operations designed and built their facilities and then simply wrote up a menu. However, today the menu determines the type of facilities used, the number and type of personnel required, and the merchandise ordered. In short, the menu-type should be on of the first decisions made in a proposed food operation; it is a prime sales tool, and it is essential to both sales promotion and production planning. But the primary goal of any food operation is to plan, prepare, and serve attractive, appropriate meals at a reasonable cost for the type of operation. The menu doesn`t have a very negative effect on mankind life. Correct and effective menu environment strategy is extremely important to mankind life. In other to do that, this study is explained the importance of the menu environment, displayed the alternatives of management, and discussed principles to help make the procedure more. possible and its results more predictable.