Menu is one of important urea in food service industry.
That is, menu interacts for first factor of plan of operation because do necessary mounting, location plan, service, furniture New Year by decision of menu to foundation of restaurant business and ornament.
Therefore, administrator or investor must be interested, and develop way that menu can satisfy customer's appetite and eating out condition of local community menu plan and design.
For these reason, This research wishes to supply pabulum for important decision making about menu development person in charges of hotel restaurant or marketing strategy studying do menu of hotel restaurant.
Modern hotel corporations are taking pains fairly to study customers' re-purchase action.
By studying re-purchase action, recognize the importance of value, and need definite current year about main decision leading person's role accordingly.
Because this research does to link value with menu unlike existent research, it can say as the biggest characteristic that study, and notable result is that menu quality is influencing much of menu value.
This is that put much weight more in menu quality, qualitative side of food than other some effect when customers recognize menu value.
When see as these result, hotel manager will have to invest, and must help to improve quality of menu little more in licensed cook positivity that can make superior menu qualitatively through education and training.
Also, not that these researches are limited in hotel industry, speak that thing which compare each other because applying in travel agency or airline, other eating out industry need and moreover number of remainder item was few except item about value or service quality, need to be studied because developing more much item in future research.