Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

Development and Application of Menu Engineering Technique for University Residence Hall Foodservice

대학 기숙사 급식의 메뉴 운영 특성을 고려한 Menu Engineering기법 개발 및 적용

  • 양일선 (연세대학교 생활과학대학 식품영양학전공) ;
  • 이해영 (연세대학교 식품영양과학연구소) ;
  • 신서영 (연세대학교 식품영양과학연구소) ;
  • 도현욱 (연세대학교 생활과학대학 식품영양학전공)
  • Published : 2003.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

This article aims to summarize the development and application of menu engineering technique, 'Menu Engineering Modified by Preference (MEMP)'. The site selected for this project was a foodservice operation in Yonsei University residence hall. Sales and food costs data were collected from the daily sales reports for 1 month, and the survey of food preference was conducted during May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive analysis. The calculation for menu analysis were carried out with MS 2000 Excel spreadsheet program. This MEMP technique developed had 6 category criteria and 2 dimensions of the contribution margin (CM) and the menu mix modified% (MMM%) . The MMM% was calculated by the sales volumes and also weighted by food preference. The CM and MMM% for each item were compared with a mean menu CM as well as a 70% rule. Four possible classifications by MEMP were fumed out as 'STAR', 'PLOWHORSE', 'PUZZLE', 'DOG'. 'STAR' items were the most popular and profitable items and required to maintain rigid specifications for quality. The decision actions for 'PLOWHORSE' menu items which were relatively popular, but yield a low menu average CM included combining a plowhorse item with lower cost products and reducing the frequency of serving or serving size. There was a need for 'PUZZLE' items to be changed in the menu combination, improve recipe, and promote menu. The last DOG' items were desired to be deleted. This study demonstrates that menu information can be interpreted more easily with MEMP. The use of MEMP is therefore an effective way to improve management decisions about menu of university residence hall foodservice.

Keywords

References

  1. Atkinson H, Jones P (1994): Menu Engineering: Managing the foodservice micro-maketing mix. Journal of Restaurant & Foodservice Marketing 1 (1): 37-55 https://doi.org/10.1300/J061v01n01_03
  2. Bayou ME, Bennett LB (1992): Profitability analysis for table-service restaurant. The Cornell H.R.A. Quarterly 33 (2): 49-55
  3. Choi MK, Jun YS, Park MK (2000): A study on eating patterns and nutrient intakes of college students by residences of self-boarding and home with parents in Chungnam. Journal of the Korean Dietetic Association 6 (J): 9-16
  4. Choi SN, Chung NY, Yun ME (2002): A study on the food habits and the dietary behaviors of university student in Seoul. Korean J Dietary Culture 17(I): 57-63
  5. Han KS, Yang IS (2000): A menu analysis through application of the menu engineering technique in university foodservice. Journal of Foodservice Management 3 (I): 217-228
  6. Hayes DK, Huffman L (1985): Menu analysis: A better way. The Cornell H.R.A. Quarterly 25 (4): 64-70
  7. Jin YH (2001): A study on applying method for menu analysis of foodservice. Culinary Research 7 (3): 1-12
  8. Kasavana ML, Smith DI (1990): Menu Engineering: A practical guide to menu analysis. Revised ed. Okemos, Michigan: Hospitality Publications Inc
  9. Kim HJ (2001): Development of standardized labor intensity measurement model of various cooking types for establishment of menu management strategy in foodservices. Master thesis, Yonsei University
  10. Kim HS, ChungCE (2001):A study on the eating out behavior of university students in Seoul. Korean J Dietary Culture 16 (2): 147-157
  11. Kim SH (1995): Dietary patterns of university female students in Kongju city: Comparisons amongsubgroupsdevided by residence type. The Korean Journal of Nutirtion 28(7): 653-674
  12. Kwak TK, Jang HJ (1996): Customers and administrators' attitudes concerningoperation format in university foodservices. Journal of the Korean Dietetic Association 2 (I): 92-104
  13. Lee HY, Yang IS (1999): Evaluation of menu quality management in business& industry contract foodservice from customer's viewpoint. The Korean Journal ofNutirtion 32(8): 967-973
  14. Lee MH, Kim DS (2000): A study on the actual conditions of college students' fast-food use and their likings: Centering around the students in the Uijungbu region. Journal of Culinary Research 6 (3): 329-342
  15. Lee YN, Choi HM (1994): A study on the relationship between body massindex andthefoodhabitsof collegestudents.Korean J Dietary Culture 9(]): 1-10
  16. Lee YN, Lee JS,Go YM,WooJS, Kim BH, Choi HM (1996): Study on the FoodHabits of College Studentsby Residences. Korean Journal of Community Nutrition 2 (1): 189-200
  17. Mann LL, MacinnisD, Gardiner N (1999): Menu analysis for improved customerdemandand profitability in hospital cafeterias. Canadian Journal ofDietetic Practice and Research 60 (I): 5-10
  18. McCoolAC, SmithFA,TuckerDL (1994): Dimensions of noncommerciafoodservice management. NY,NY: VanNostrand Reinhold
  19. Noh JM (1997): A studyon dietary patterns and behaviors of self-boarding collegestudents in Wonjuareas. Korean J Dietary Culture 12 (5): 495-508
  20. Park SW,ChangYS (1998):A survey on the utilization university food service by studentin Daejeoncity. Korean J Soc Food Sci 14(4): 88-94
  21. Park YS, Lee YW,HyunTS (1995): Comparisonof dietary behaviorsby type of residence amongcollege students. Korean J Dietary Culture 10(5): 391-404
  22. Ro HK (1999): Factors in food selection and eating out behavior of college students.Korean J Dietary Culture 14(3): 241-249
  23. Song YJ, Park JS, Paik HY, Lee YS (1999): Evaluationof meals students consumed in college foodservice. Korean J Dietary Culture 14(1): 1-15
  24. WestBB, WoodL (1988): Foodservice in institutions. 6th ed. Macmillan PunlishingCompany
  25. YangIS, Han KS (2000): Menuqualityanalysis in university foodservice operated by contracted foodservicemanagement company. Korean J Dietary Culture 15(3): 155-162
  26. Yang IS, Jang YJ, Kim SH, Kim DH (1995): Assessing how the Yonsei university foodservice is perceived by the students: Toward andeffective strategy formulation. Korean J Dietary Culture 10(4): 327-337
  27. Yang IS, Lee HY (1998): Evaluation of menu quality management in business& industrycontractfoodservice from manager's viewpoint. The Korean Journal ofNutirion 31(9): 1508-1521
  28. Yang IS, Lee YE, Kim DH (1998): Measuringattitude and satisfaction of Yonsei university studentstowardscontracted vs. renteduniversity foodservices. Korean J Dietary Culture 13(5): 423-430
  29. YangIS, Shin SY,Lee HY,Lee SJ, Chae IS (2000a): ConstructingStrategic Management Plan for UniversityFoodservice Using Conjoint Analysis and Multidimensional Scaling. Korean J Dietary Culture 15(I): 51-58
  30. Yang IS, WeonCH, KangHS (2000b): Evaluationof customer's patronage behaviors and satisfaction levels towards service quality dimensionsof university residence hall foodservice. Korean J Dietary Culture 15(2): 79-94
  31. Yang IS, Weon CH, Kang HS (2000c): University residence hall foodservice in Korea: Investigationon the operation and management systems. Korean J Dietary Culture 15(2): 69-78
  32. Morrison P (1996):Menu engineering in upscalerestaurant. International Journal of Contemporary Hospitality Management 8(4): 17-24