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영어

The purpose of this study is to investigate whether the design of menu is considering the customers or bar managers in bars, tourist hotels. The findings provide data as materials for efficient menu designing. In order to achieve these research goals, survey was conducted, using self-administered questionnaires from each lobby lounge and Karaoke bar in two tourist hotel, Gyeong-ju
The result of this study are as follows: also when they choose the item of beverage, they give the priority on the price of it and the structure of menu. First, the customers look the menu most at the top in case of a single menu, the left top in case of one-folded menu and the middle top in case of two-folded menu. Also from the question about if they know about the characteristics of each beverage on the menu, most of them respond they have no idea about them. Second, customers put their preference on the special menu. However, the various items on special menu have not been offered. The above mentioned study results suggest several points to consider: First, unlike the food restaurants the customers put the high value on the atmosphere when they visit the bar. Thus the bar managers should try to improve the atmosphere emphasizing on the characteristic of the bar. Also they keep in mind that how the menu is structured would significantly influence on the sale. Second, it is necessary to describe the characteristic of the beverage. In the long term, it will help customers understand the menu items and increase the choice frequency of the beverage. Third, because the customers tend to prefer
the beverage of the more reasonable price, the list of price should be mixed.