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: | CHEN, KUAN-WEN, 陳冠文 |
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Other Authors: | KUO, CHEN-FENG |
Format: | Others |
Language: | zh-TW |
Published: |
2016
|
Online Access: | http://ndltd.ncl.edu.tw/handle/71243162957565161813 |
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