Today we live in a epoch, Food Service Industry have continued it's groth in these days.
Quantitatively as well as qualitatively.
Therefore. the art of cooking, flavor, interior, quality of service.. etc try to change in various fields.
The restaurant's menu is, generally, indicate its business purpose, and show their own atmosphere. And nonverbal communication between customer and restaurant.
The menu is digram, That is effective means to stimulate customer's purchasing food and beverage.
The menu must be design to deal with profit and customer's satisfaction. Moreover customers form, service form, price, ability, interior, diversity, seasonal point, visual effect, equipped with conveniences, design. etc.
These are reflected. too.
Most of this research is modelled after American restaurant popular in Korea,
Analysing and estimate menu through the scientific researches. menu engineering and also B. C. G Matrix analyze and menu occupation and customer's most preference dish, the margins, and satisfying customer through class flying menu I choose October.. this is the year that situation remains with unchanged.
I wish here to describe one indicate that menu in this case a different kind of menu, that is scientific research menu plan, development stage and menu engineering in more ways than one, ability to make brand new menu engineering.