餐廳菜單資源分配之研究

Tunghai University Institutional Repository > 農學院 > 餐旅管理學系所 > 碩士論文 > Item 310901/29222

Please use this identifier to cite or link to this item: http://140.128.103.80:8080/handle/310901/29222

Title:	餐廳菜單資源分配之研究
Other Titles:	A Study of Resource Allocation of Restaurant Menu Items
Authors:	陳冠文 CHEN, KUAN-WEN
Contributors:	郭振峰;洪國禎 KUO, CHEN-FENG;HUNG, KUO-CHEN 餐旅管理學系
Keywords:	菜單工程;菜單策略;DEA;資源分配 Menu Engineering;Menu Strategy;DEA;Resource Allocation
Date:	2016
Issue Date:	2017-07-17T05:59:44Z (UTC)
Abstract:	菜單對餐廳非常重要。在餐廳的管理政策上,菜單扮演著消費者與餐廳食物銷售的溝通橋樑,可說是餐廳的銷售廣告,因此菜單設計對餐廳的財務很重要。菜單工程已被開發 30 年,主要是為了增加餐廳的獲利能力而被應用在分析菜單的項目上。考量到中式餐廳很少拿來做菜單工程的研究,餐廳資源有限,因此餐廳得視經營理念、經營策略來採取資源該如何分配的方案。本研究以菜單工程來將菜單上的項目進行象限的分類,並以 DEA 分析,再搭配不同特性的方案來做餐廳菜單項目的資源分配,結果統計出方案一和方案二大部分會選擇幫助馬象限(得分分別是7/11的63%;8/11的72%);方案三大部分會選擇幫助困惑象限(Puzzle)或落水狗象限(兩者得分都是 5/11 的 45%);方案四大部分會選擇幫助落水狗象限(得分是 7/11 的 63%)。 Menu is critical to restaurants financially and operationally and acts as acommunicator between restaurant and consumers. Although menu engineering hadbeen developed as a tool for almost 40 years to analyze the menu items andincrease restaurant’s profit, the research of utilizing menu engineering in Chineserestaurant was very seldom. In addition, how to allocate resources for the menuitems categorized by the menu engineering had been little studied in restaurantindustry. This study applied menu engineering to classify the menu items into fourdifferent quadrants, and utilized DEA to create the base for resource allocation ofthe restaurant. The findings indicated that (1) resource allocation is mostlydedicated, based on Scenario one and two, to menu items on the Horse quadrant(7/11; 63% and 8/11; 72%, respectively); (2) the menu items on the Dog and Puzzlequadrants would gain the most resource (5/11; 45%) and when Scenario three isapplied. While Scenario four is used, menu items on the Dog quadrant aresuggested to allocate most of the resources (nearly 7/11; 63%).
Appears in Collections:	[餐旅管理學系所] 碩士論文

Files in This Item:

File	Description	Size	Format
104THU00720010-001.pdf		3051Kb	Adobe PDF	0	View/Open

Loading...