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Menu engineering is an interdisciplinary field of study devoted to the deliberate and strategic construction of menus.〔In its truest sense, the term menu engineering refers to the specific restaurant menu analysis methodology developed by Michael L. Kasavana, Ph.D. and Donald J. Smith at the Michigan State University School of Hospitality Business in 1982.〕 It is also commonly referred to as Menu Psychology. == Definition == In general, the term ''menu engineering'' is used within the hospitality industry (specifically in the context of restaurants), but can be applied to any industry that displays a list of product or service offerings for consumer choice. Typically the goal with menu engineering is to maximize a firm's profitability by subconsciously encouraging customers to buy what you want them to buy, and discouraging purchase of items you don't want them to buy. Fields of study which contribute most to menu engineering include: * Psychology (perception, attention, emotion/effect) * Managerial Accounting (contribution margin and unit cost analysis) * Marketing and Strategy (pricing, promotion) * Graphic Design (layout, typography) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「menu engineering」の詳細全文を読む スポンサード リンク
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