원가관리를 통한 뷔페 메뉴개발에 관한 연구 = A Study on the Development of Buffet Menu for Cost Control

다국어 초록 (Multilingual Abstract)

Food Service Business were Growning great fields of industry recently.
There are Various Type of Restaurant. of them all, Buffet Restaurant has been played an important role in Food Service Business or Hotel Restaurant Business.
Now a day, Buffect Restaurant was Covert from Wedding Hall Buffet Business style or outside catering service style. In this case, The specialty of Buffet foods Keeps invite a multitude of guests.
At the same times, chefs or manager having a foods cost control problems.
Foods having a process about purchase, store, cooking, service, menu choice.
Almost of chefs concern for cost control for food ingredients.
Menu items was under the influence of ingredient costs. so, chef or manager think about food of left over.
If it is use a left over items for new, it will be come it to use new menu. so, I having a focus for efficient menu choice.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 연구의 이론적 배경
• Ⅲ. 관광호텔 뷔페메뉴의 사례
• Ⅳ. 결론
• <참고문헌>