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題名：餐飲業資訊揭露工具：菜單中菜品標示評估指標之探究
書刊名：運動休閒餐旅研究
作者：陳貴凰 引用關係／翁笠耿／李忠成
作者(外文)：Chen, Kaui-hwang／Weng, Li-keng／Lee, Chung-chen
出版日期：2012
卷期：7:3
頁次：頁18-50
主題關鍵詞：資訊揭露；菜單；菜品標示；菜單標示；Information disclosure；Menu；Food labeling；Menu labeling
原始連結：連回原系統網址new window
相關次數：
  • 被引用次數被引用次數:期刊(2) 博士論文(1) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:1
  • 共同引用共同引用:194
  • 點閱點閱:87
美國餐飲管理專家Kotschevar提出Management by Menu，此一論點被後續研究者奉為餐飲管理上的圭臬，足見菜單在餐飲管理中具有關鍵性的作用。菜單為餐飲業重要的資訊揭露工具、溝通媒介，而資訊揭露的優劣會影響公司整體營運，藉以表達營運成果，倘若未做好管理措施，因標示不當而導致失誤，後果嚴重不堪設想。本研究之主要目的是以顧客需求與菜單管理觀點切入，建構餐飲業菜單資訊揭露中菜品標示評估指標命題組成，藉由深度訪談法及焦點團體法訪談15位具菜單設計經驗專家蒐集資料，編碼歸類萃取出「品名」、「售價」、「描述性用語」、「健康訊息」、「供應份量」與「圖片」六大類別，獲得57個菜品標示命題，此結果可以做為餐飲業進行菜單資訊揭露評估檢核管理的重要參考指標。
Kotschevar, an expert in hospitality management in the U.S., proposed the concept of Management by Menu, which becomes the model of food and beverages (F & B) services management for the follow-up researches. It demonstrates the critical role of the menu in F & B services management, as it contains an important information disclosure tool and communication medium in the F & B industry. Information disclosure will influence the overall operation of companies, and demonstrate operational outcomes. Without proper management, and with errors caused by improper labels, the outcome will be seriously negative. This study aims to focus on customers' needs and the perspective of menu management in order to construct propositions for indicators of food labels and menu information disclosure in the F & B industry. By in-depth interview and focus group, this study interviewed 15 experts with menu design experience, extracted six categories (name of food, price, descriptive terms, health information, portion size, and picture) by coding, and obtained 57 propositions for food labels. These findings can serve as references for the F & B industry to evaluate and manage menu information disclosure.
期刊論文
1.陳貴凰、方翠禪、吳雅君(20110900)。主題餐廳菜單設計評估指標建構--以修正式德菲法與層級分析法為例。運動休閒餐旅研究，6(3)，1-27。new window  延伸查詢new window
2.Kwong, L. Y. K.(2005)。The application of menu engineering and design in Asian restaurants。International Journal of Hospitality Management，24(1)，91-106。  new window
3.Yang, S. B.、Klines, S. E.、Sessarego, M. M.(2009)。Menu Price Presentation Influences on Consumer Purchase Behavior in Restaurants。International Journal of Hospitality Management，28(1)，157-160。  new window
4.李藹慈(20061000)。大學圖書館員職場學習之研究。師大學報. 教育類，51(2)，45-65。new window  延伸查詢new window
5.Maclaurin, D. J.、MacLaurin, T. L.(2000)。Customer perceptions of Singapore's theme restaurants。Cornell Hotel and Restaurant Administration Quarterly，41(3)，75-85。  new window
6.彭國芳、賴建榮、陳孟慧(20111200)。部落格類型與社會臨場感對消費者之影響。電子商務研究，9(4)，459-482。new window  延伸查詢new window
7.呂佩勳(2006)。位位出冠軍--餐旅經理人換人做做看。餐旅暨家政學刊，3(4)，517-533。  延伸查詢new window
8.黃光玉(20060700)。說故事打造品牌：一個分析的架構。廣告學研究，26，1-26。new window  延伸查詢new window
9.唐先梅(20100400)。當「休閒」遇上「工作」與「家務」--兩性在休閒經驗的差異。觀光休閒學報，16(1)，1-18。new window  延伸查詢new window
10.蔡振蒼、何宣萱(20080800)。從哲學實踐者觀點反思臺灣餐旅課程之內涵--以海外參訪實習為例。觀光休閒學報，14(2)，161-187。new window  延伸查詢new window
11.王瑤芬、洪久賢(20080800)。圓夢--國際觀光旅館餐飲部門高階主管之職涯發展。餐旅暨家政學刊，5(2)，139-162。new window  延伸查詢new window
12.Decrop, A.(1999)。Triangulation in Qualitative Tourism Research。Tourism Management，20(1)，157-161。  new window
13.潘慧玲(20030200)。社會科學研究典範的流變。教育研究資訊，11(1)，115-143。new window  延伸查詢new window
14.王明元、陳慧貞(20091100)。主題餐廳結合文化創意產業經營成功因素之探討--以高雄懷舊餐廳為例。商業現代化學刊，5(2)，55-69。new window  延伸查詢new window
15.黃恩恩、藍青玉、郭炳伸(20071200)。菜單成本與不對稱匯率轉嫁--以臺灣進口物價為例。經濟論文，35(4)，439-472。new window  延伸查詢new window
圖書
1.林玥秀、高秋英(2004)。餐飲管理--理論與實務。臺北：揚智文化出版社。  延伸查詢new window
2.Berg, Bruce L.(1998)。Qualitative Research Methods for the Social Science。Boston, MA：Allyn & Bacon。  new window
3.Merriam, S. B.(1999)。Qualitative research and case study applications in education。San Francisco：Jossey-Bass。  new window
4.Mill, R. C.(2007)。Restaurant Management: Customers, Operations and Employees。Upper Saddle River, NJ：Pearson Prentice Hall。  new window
5.Miles, Matthew B.、Huberman, A. Michael、Newman, G.(1994)。Qualitative data analysis: an expanded sourcebook。Sage Publications。  new window
6.潘淑滿(2003)。質性研究：理論與應用。臺北市：心理出版社股份有限公司。  延伸查詢new window
7.Strauss, Anselm、Corbin, Juliet(1998)。Basics of Qualitative Research: Techniques and Procedures for Developing Grounder Theory。Sage。  new window
其他
1.張麗英(2006)。餐飮槪論。  延伸查詢new window
2.陳品妤、黃光玉(2009)。精品珠寶品牌故事之比較－以Cartier、Chanel、Tiffany爲例。  延伸查詢new window
3.陳貴凰、呂季炫、石名貴(2005)。異國餐廳菜品資訊傳遞效果之探討。  延伸查詢new window
4.陳貴凰、洪文發(2011)。不同世代臺灣廚師職涯發展之硏究。  延伸查詢new window
5.R. C. Mill(2007)。餐飲管理。  延伸查詢new window
6.C. Bosheff(2002)。Service Advertising: An Exploratory Study of Risk Perceptions。  new window
7.S. Burton, E. H. Creyer, J. Kees & K. Huggins(2006)。Attacking the Obesity Epidemic: The Potential Health Benefits of Providing Nutrition Information in Restaurants。  new window
8.J. A. Drysdale & J. A. Galipeau(2008)。Profitable Menu Planning。  new window
9.K. Glanz, K. Resnicow, J. Seymour, K. Hoy, H. Stewart, M. Lyons & J. Goldberg(2007)。How Major Restaurant Chains Plan Their Menus The Role of Profit, Demand, and Health。  new window
10.N. Gue’guen, C. Jacob, P. Legoherel & P. NGobo(2009)。Nine-Ending Prices and Consumer’s Behavior: A Field Study in a Restaurant。  new window
11.L. H. Kotschevar & D. Withrow(2008)。Management by Menu。  new window
12.J. Kozup, E. Creyer & S. Burton(2003)。Making Healthful Food Choices: The Influence of Health Claims and Nutrition Information on Consumers Evaluations of Packed Food Products and Restaurant Menu Items。  new window
13.A. Marshall(2007)。Take Unforeseen Risks in Restaurant Service off the Menu。  new window
14.P. J. McVety, B. J. Ware & C. L. Ware(2009)。Fundamentals of Menu Planning。  new window
15.L. H. Mielby & M. B. Frost(2010)。Expectations and Surprise in a Molecular Gastronomic Meal。  new window
16.J. E. Mills & L. Thomas(2008)。Assessing Customer Expectations of Information Provided on Restaurant Menus: A Confirmatory Factor Analysis Approach。  new window
17.J. D. Ninemeier(2005)。Management of Food and Beverage Operations。  new window
18.A. Peshkin(1985)。Virtuous Subjectivity: In the Participant-Observer’s I’s。  new window
19.A. Pizam(2011)。Menu Labeling: the New Trend。  new window
20.C. Raab, K. Mayer & S. Shoemaker(2010)。Menu Engineering Using Activity-Based Costing: an Exploratory Study Using a Profit Factor Comparison Approach。  new window
21.D. Reynolds, E. A. Merritt & S. Pinckney(2005)。Understanding Menu Psychology: An Empirical Investigation of Menu Design and Consumer Response。  new window
22.S. Y. Sybil, E. K. Shery & M. S. Mauro(2009)。$ or Dollars: Effects of Menu-price Formats on Restaurant Checks。  new window
23.P. H. Ting, S. Pan & S. S. Chou(2010)。Finding Ideal Menu Items Assortments: An Empirical Application of Market Basket Analysis。  new window
 
 
 
 
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