| 期刊論文| 1. | Atkinson, H.、John, P.(1994)。Menu Engineering: Managing the Foodservice Micro-Marketing Mix。Journal of Restaurant & Foodservice Marketing，1(1)，37-55。   | | 2. | Bayon, M. E.、Bennett, L. B.(1992)。Profitability Analysis for Table-Service Restaurants。The Cornell，33(2)，49-55。 | | 3. | Beran, B.(1995)。Menu Sales Mix Analysis Revisited: An Economic Approach。Hospitality Research Journal，18(3)，125-142。 | | 4. | Dearden, J.(1978)。Cost Accounting Comes to Service Industries。Harvard Business Review，78(5)，132-140。 | | 5. | Hayes, D. K.、Huffman, L.(1985)。Menu Analysis: A Better Way。The Cornell H. R. A. Quarterly，25(4)，64-70。 | | 6. | Jin, Y. H.(1998)。A Study on the Model for Menu Analysis。Journal of Foodservice Management，1(1)，319-343。 | | 7. | Kasavana, M. L.(1998)。Windows-based Menu Engineering。The Bottom Line，13(3)，18-20。 | | 8. | Kim, W.(2000)。Restaurant Management Learning by Case Study。Hakhyunsa，248。 | | 9. | Lebruto, S.、Ashley, R.、Quain, W.(1995)。Menu Engineering: A Model Including Labor。FIU Hospitality Review，13(2)，41-50。 | | 10. | Lee, H.、Yang, I.、Doh, H.、Shin, S.(2003)。What's the Best Technique of Menu Analysis。The Korea Nutrition Society，36(3)，319-326。 | | 11. | Pavesic, D. V.(1985)。Prime Numbers: Finding Your Menu's Strengths。The Cornell H. R. A. Quarterly，26(3)，71-77。 | | 12. | Pavesic, D. V.(1988)。Cost-Margin Analysis: A Third Approach to Menu Pricing and Design。International Journal of Hospitality Management，2(3)，127-134。 | | 13. | Uman, D.(198304)。Pricing for Profits。Restaurant Business，157-170。 | | 14. | Yang, I. S.、Lee, H. Y.(1998)。Evaluation of Menu Quality Management in Business & Industry Contract Foodservice from a Manager's Viewpoint。The Korean Journal of Nutrition，31(9)，1508-1521。 | 會議論文| 1. | Oh, H.、Kim, H.(2003)。A Case Study of Menu Analysis Using the Kasavana & Smith Menu Analysis Method。The Society of Korea Tourism and Leisure, Proceedings of the 22nd Conference，561-577。 | 圖書| 1. | Kasavana, M. L.(1984)。Computer System for Foodservice Operations。New York：Van Nostrand Reinhold。 | | 2. | Kasavana, M. L.、Smith, D. I.(1982)。Menu Engineering: A practical guide to menu analysis。Lansing, MI：Hospitality Publishers。 | | 3. | Merricks, P.、Jones, P.(1988)。The Management of Foodservice Operations。London：Cassell。 | | 4. | Yang, I.(1996)。A Study on Menu Engineering。National Nutrition。 | |