頁籤選單縮合
題 名 | 中華美食餐廳菜單設計模式 |
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作 者 | 周文偉; | 書刊名 | 南臺工商專校學報 |
卷 期 | 17 1993.03[民82.03] |
頁 次 | 頁113-134 |
分類號 | 483.8 |
關鍵詞 | 餐飲銷售力; 菜單製做與佈局; 菜單組合; 餐廳業主; 美食餐廳; Food & Beverage marketability; Menu producing & layout; Menu-mix; Restauranteur; Gourmet restaurant; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究旨在討論中華美食餐廳商業菜單設計的系統模式,以求達到提昇餐飲銷售 力以及利潤極大化之目標。本研究先由常見的錯誤菜單談起,然後針對菜單製做與佈局做出 結構性的剖析,再依美酒佳餚之生產力、銷售力、與收益力而擬訂出一符合消費者心理、社 會風潮、與行銷標的之菜單組合。經長達 11 年及多達 1200 家的實地市場採訪調查後,常 見的菜單模式可歸納為 20 多種,而逢此餐飲業步向兩極化的市場趨勢下,本研究特針對便 利式典雅式與雅緻便利三模式之菜單設計,做出周詳之分析與綿密之解說,同時提供了個人 精心且耗時經年所設計的傑出範例來強化說明,深信此研究之發表定能加速與激發我國餐飲 業之革新、成長與進步! |
英文摘要 | The essence of this research is to discuss the system menu design models for all upgrade Chinese gourmet restaurants. The purposees of this research are for reaching the goals of increasing F&B marketability and profit maximization. Scenario starts form who responsible for menu producing, how to organize a menu, commonmenu mistakes and then following by the analysis of menu copy and menu sequence. Finally, base on the productivity, market-ability and yieldability to design a marvelous menu-mix which have to be matched with consumer psychology, social fashion, and marketing goals. After eleven years and more than tweleve hundred restaurants' field visit and research, menu models were found and could be categorized into over twenty models. However facing the food & beverage industry has stepped into the trend of elegant or convenient model, this book is not only concentrated on the research of these key models but also encolsed quite a few writer's own designed fantastic menus. Quite obviously, this research will ignite the restauranteur's dynamite of innovation. Pushing this readable, digestable, and pragmatic paper to be published that sure is our unescapable duty. |
本系統中英文摘要資訊取自各篇刊載內容。