A Study of Resource Allocation of Restaurant Menu Items
碩士 === 東海大學 === 餐旅管理學系 === 104 === Menu is critical to restaurants financially and operationally and acts as a communicator between restaurant and consumers. Although menu engineering had been developed as a tool for almost 40 years to analyze the menu items and increase restaurant’s profit, the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/71243162957565161813 |