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題名：菜單版面標示管理系統之研究
書刊名：休閒產業管理學刊
作者：王嵩博／陳細鈿／翁笠耿／陳貴凰 引用關係
作者(外文)：Wang, Song-bo／Chen, Hsi-tien／Weng, Li-keng／Chen, Kaui-hwang
出版日期：2017
卷期：10:1
頁次：頁34-53
主題關鍵詞：菜單設計；菜單版面標示；菜單管理；餐廳；Menu design；Menu layout labeling；Menu management；Restaurant
原始連結：連回原系統網址new window
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  • 被引用次數被引用次數:期刊(0) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:0
  • 共同引用共同引用:28
  • 點閱點閱:7
菜單是餐廳的廣告代言人、商品目錄，不當標示會影響企業經營績效，甚至嚴重影響商譽。本文目的乃基於防範未然之需求下，發展一套可應用在菜單設計過程中，針對版面標示與內容揭露進行自我檢核管理之系統，以降低菜單版面標示失誤發生之機率。由於菜單版型會隨著餐飲經營類型與規模、版型規格等而異，因此本文以中高價位餐廳使用整本多頁式菜單為研究標的物，透過多元管道研究設計，經文獻研析、專家訪談、消費者對菜單版面標示重視度問卷調查之前測分析後，最終以修正式德菲法蒐集21位專家意見，確立此菜單版面標示管理系統之架構包含：二大類別、九個構面、60個標示指標。最後，據此提出餐飲業以菜單版面標示之「共通性原則執行」及「特定性資訊揭露」做為餐廳之管理資訊揭露工具時之管理建言。
Menu is the restaurant's advertising spokesperson and catalog. Improper menu-labeling information will affect the business performance, and even seriously damage the business reputation. The purpose of this paper is to develop a set of system that can be applied to the menu design process, self-check, and management of the menu layout and content disclosure to reduce the chances of labeling errors in the menu layout. Because the menu version will be varied with the food business type and size, and layout type specifications, this study selected the multi-page menus used in the upscale restaurants as the major subject and then used multiple channels as the research methods on the menu layout labeling. First, we integrated the initial menu layout labeling index and structure by literature review, expert interviews, and the related questionnaires concerning the degree of importance on consumer's menu layout labeling index to modify the Delphi Method's questionnaires. Then, the second step was examined by two rounds through 21 menu-design experts' opinions via the modified Delphi method. Finally, the structure of management system of menu layout labeling including two major categories, nine dimensions and 60 indices are established. In addition, this study used the system as a restaurant's information disclosure tool and proposed management suggestions regarding the ＂common principle implementation＂ and ＂specific information disclosure＂ in menu layout labeling for the restaurants.
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.Bernstein, D.、Ottenfeld, M.、Witte, C. L.(2008)。A Study of Consumer Attitudes Regarding Variability of Menu Offerings in the Context of an Upscale Seafood Restaurant。Journal of Foodservice Business Research，11(4)，398-411。  new window
3.Kwong, L. Y. L.(2005)。The application of menu engineering and design in Asian restaurants。International Journal of Hospitality Management，24(1)，91-106。  new window
4.Liu, P. J.、Roberto, C. A.、Liu, L. J.、Brownell, K. D.(2012)。A test of different menu labeling presentations。Appetite，59(3)，770-777。  new window
5.Pizam, A.(2011)。Menu labeling: the new trend。International Journal of Hospitality Management，30(2)，221。  new window
6.Yoon, H. J.、George, T.(2012)。Nutritional information disclosure on the menu: Focusing on the roles of menu context, nutritional knowledge and motivation。International Journal of Hospitality Management，31(4)，1187-1194。  new window
7.蔡介元、王嘉慶(20060900)。產品協同設計績效衡量指標之研究。產業論壇，8(3)，39-58。new window  延伸查詢new window
8.Devine, P. G.(1989)。Stereotypes and prejudice: Their automatic and controlled components。Journal of Personality and Social Psychology，56(1)，5-18。  new window
9.Ozdemir, B.、Caliskan, O.(2014)。A review of literature on restaurant menus: Specifying the managerial issues。International Journal of Gastronomy and Food Science，2(1)，3-13。  new window
10.范雅筑、黃靖淑(20140300)。菜單設計對餐廳經營績效之影響。餐旅暨觀光，11(1)，1-22。new window  延伸查詢new window
11.陳貴凰、翁笠耿、李忠成(20120900)。餐飲業資訊揭露工具：菜單中菜品標示評估指標之探究。運動休閒餐旅研究，7(3)，18-50。new window  延伸查詢new window
12.Din, N.、Zahari, M. S. M.、Othman, C. H.、Absa, R.(2012)。Restaurant operator's receptiveness towards providing nutritional information on menu。Procedia--Social and Behavioral Sciences，50，699-709。  new window
13.Din, N.、Zahari, M. S. M.、Shariff, S. M.(2012)。Customer perception on nutritional information in restaurant menu。Procedia--Social and Behavioral Sciences，42，413-421。  new window
14.Antun, J. M.、Gustafson, C. M.(2005)。Menu analysis: Design, merchandising and pricing strategies used by successful restaurants and private clubs。Journal of Nutrition in Recipe and Menu Development，3(3/4)，81-101。  new window
15.Guéguen, N.、Jacob, C.(2012)。The effect of menu labels associated with affect, tradition and patriotism on sales。Food Quality and Preference，23(1)，86-88。  new window
16.Fang, C.、Hsu, F.(2014)。An efficiency-based meta frontier approach to menu analysis。Journal of Hospitality and Tourism Research，38(2)，199-221。  new window
17.Ellson, T. J.(2009)。Assessing contribution of research in business to practice。Journal of Business Research，62(11)，1160-1164。  new window
18.Kelson, A. H.(1994)。The ten commandments for menu success。Restaurant Hospitality，78(7)，103。  new window
19.Hsu, L.、Wu, P.(2013)。Electronic-tablet-based menu in a full service restaurant and customer satisfaction--A structural equation model。International Journal of Business, Humanities and Technology，3(2)，61-71。  new window
20.Liu, S. Q.、Mattila, A. S.(2015)。Ethnic dining: Need to belong, need to be unique, and menu offering。International Journal of Hospitality Management，49，1-7。  new window
21.Korcynski, M.、Ott, U.(2006)。The menu in society: Mediating structures of power and enchanting myths of individual sovereignty。Sociology，40(5)，911-928。  new window
22.Ozdemir, B.(2012)。A review on menu performance investigation and some guiding propositions。Journal of Foodservice Business Research，15(4)，378-397。  new window
23.Mills, J. E.、Thomas, L.(2008)。Assessing customer expectations of information provided on restaurant menus: A confirmatory factor analysis approach。Journal of Hospitality & Tourism Research，32(1)，62-88。  new window
24.McCall, M.、Lynn, A.(2008)。The effects of restaurant menu item description on perceptions of quality, price and purchase intention。Journal of Foodservice Business Research，11(4)，439-445。  new window
25.Magnini, V. P.、Kim, S.(2016)。The influences of restaurant menu font style, background color, and physical weight on consumers' perceptions。International Journal of Hospitality Management，53，42-48。  new window
26.Lockyer, T.(2006)。Would a restaurant menu item by any other name taste as sweet?。Hospitality Review，24(1)，21-31。  new window
27.Reynolds, D.、Merritt, E. A.、Pinckney, S.(2005)。Understanding menu psychology: An empirical investigation of menu design and customer response。International Journal of Hospitality and Tourism Administration，6(1)，1-9。  new window
28.Reale, S.、Flint, S. W.(2016)。Menu labeling and food choice in obese adults: A feasibility study。BMC Obesity，3(17)，1-9。  new window
29.Raab, C.、Mayer, K.、Shoemaker, S.(2010)。Menu engineering using activity-based costing: An exploratory study using a profit factor comparison approach。Journal of Hospitality and Tourism Research，34(2)，204-224。  new window
30.Wansink, B.、Painter, J.、Van Ittersum, K.(2001)。Descriptive menu labels' effect on sales。Cornell Hotel and restaurant Administration Quarterly，42(6)，68-72。  new window
31.Ryu, K.、Zhong, Y.(2012)。Antecedents and consequences of customers' menu choice in an authentic Chinese restaurant context。Journal of Hospitality Marketing and Management，21(8)，852-871。  new window
32.Yang, S. S.、Kimes, 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
33.Kincaid, C. S.、Corsun, D. L.(2003)。Are consultants blowing smoke? An empirical test of the impact of menu layout on item sales。International Journal of Contemporary Hospitality Management，15(4)，226-231。  new window
34.Yang, S. S.(2012)。Eye movements on restaurant menus: A revisitation on gaze motion and consumer scanpaths。International Journal of Hospitality Management，31(3)，1021-1029。  new window
35.Tsaur, S.-H.、Lin, Y.-C.、Lin, J.-H.(2006)。Evaluating ecotourism sustainability from the integrated perspective of resource, community and tourism。Tourism Management，27(4)，640-653。  new window
36.Faherty, Vincent(1979)。Continuing Social Work Education: Results of a Delphi Survey。Journal of Education for Social Work，15(1)，12-19。  new window
37.Hong, Ying Yi、Morris, Michael W.、Chiu, Chi Yue、Benet-Martínez, Verónica(2000)。Multicultural minds: A dynamic constructivist approach to culture and cognition。American Psychologist，55(7)，709-720。  new window
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會議論文
1.王嵩博、陳貴凰、陳細鈿(2014)。消費者對菜單標示重視度之初探。第六屆亞太餐旅教育聯盟暨第十四屆觀光休閒暨餐旅產業永續經營聯合學術研討會。高雄市：國立高雄餐旅大學。355-368。  延伸查詢new window
2.呂季炫、陳貴凰(2006)。餐館業菜單資訊傳遞效果之探討。2006年中華觀光管理學會暨臺灣休閒與遊憩學會聯合學術研討會。高雄市：國立高雄餐旅學院。  延伸查詢new window
學位論文
1.王嵩博(2014)。菜單標示指標適切性之研究(碩士論文)。靜宜大學。  延伸查詢new window
圖書
1.蘇芳基(2012)。餐飲管理。台北市：揚智文化出版社。  延伸查詢new window
2.施涵蘊(1997)。菜單設計入門。台北：百通圖書。  延伸查詢new window
3.劉念慈、董希文(2010)。菜單設計與成本分析。台北：前程。  延伸查詢new window
4.高秋英、林玥秀(2014)。餐飲管理：創新之路。新北市：華立圖書股份有限公司。new window  延伸查詢new window
5.Kotschevar, L. H.、Withrow, D.(2008)。Management by Menu。New Jersey：Wiley。  new window
6.Robbins, S. P.(1994)。Management。Prentice-Hall。  new window
7.Ninemeier, J. D.、掌慶琳(2004)。餐飲管理。臺北市：揚智文化。  延伸查詢new window
8.Morrison, A. M.、俞克元、陳韡方(2006)。餐旅與觀光行銷。臺北市：桂魯。  延伸查詢new window
9.Mill, R. C.、張宜婷、胡瑋珊、蔡慧儀(2008)。餐飲管理。臺北市：臺灣培生教育。  延伸查詢new window
10.江敏慧、嚴如鈺、劉姚伶、吳美蘭、黃寶元、廖郁雯、謝美婷(2012)。菜單設計。臺中市：華格那。  延伸查詢new window
11.張麗英(2006)。餐飲管理。臺北市：揚智文化。  延伸查詢new window
12.高琦、蔡曉娟(2012)。菜單設計與成本控制。新北市：揚智文化。  延伸查詢new window
13.黃韶顏、倪維亞(2013)。菜單設計。臺北市：五南圖書。  延伸查詢new window
14.Drydale, J. A.、Galipue, J. A.(2008)。Profitable menu planning。New Jersey：Pearson。  new window
15.曾光華(20110000)。消費者行為：洞察生活、掌握行銷。新北：前程文化。new window  延伸查詢new window
其他
1.(2012)。原產地標示管理規範說明，http://www.fda.gov.tw/TC/siteList.aspx?sid=3117。  延伸查詢new window
 
 
 
 
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