Numerous researchers have proposed methods to improve the profitability of restaurant menus. The profit-analysis techniques that have been proposed generally assess menu items according to popularity as against comparative contribution margin or a similar scheme that theoretically allows managers to apply a portfolio adjustment approach or simply to replace items that are low in profitability. However, none of the analytical models discussed in the literature consider the element of time, which is an essential consideration in planning for menu item replacement. This study uses a real option pricing model to construct time-axis profiles of menu items and to analyze their potential profitability given varying time constraints. The analysis applies a binomial real option pricing model, as applied to actual data, and a real option pricing model was used to compare the advantages and benefits of different menu items. A comparison of the binomial model's results with those of other menu analysis models found that the time-based model was more effective in determining how to construct a menu portfolio.

The enhancement of leisure atmosphere in the past years has resulted in environmental pollution and changes, thus tourism industry is no longer a non-smokestack green industry. Although the governmental organizations have promoted Green Hotel for the improvement, the remodeling of appearance and equipment and the alternation of spares sources have increased the costs, therefore a lot of hotels are still waiting and seeing the successive development. This study tends to find out customer emphases on the green service quality of international tourist hotels through the classification with Two-Dimensional Quality Model. The research findings show that 20 out of 28 green service quality items are Indifferent Quality, 4 Attractive Quality, and 4 One-Dimensional Quality. The businesses therefore should enhance Attractive Quality and One-Dimensional Quality. For instance, the green service quality items of Hotel providing balanced and diversified foods, Hotel offering traditional food with local characteristics, Fresh fruit and vegetable juice offered in a hotel, and Hotel providing 24-hour free wireless network services could enhance consumer satisfaction. The government, on the other hand, should promote the value of Green Hotel and green service quality. Furthermore, making improvements with internationally effective green service quality evaluation standards could promote Taiwan to be the first choice of green tourism.

This study took airlines and high-speed rail cabin occupants as subjects to explore their occupational competency profi le under the casual role enactment script. Then, the Analytic Network Process (ANP), which cross-examined the perception of aesthetic labour of those cabin occupants from the academic and industrial perspectives. The results show, fi rst, for the main criteria of the high-speed rail attendants, industry and academia both agreed that professional competencies were more important than aesthetic competencies. With regard to the subcriteria, professional attitude was the most important among the aesthetic competencies, while problem-solving ability was the most important among the professional competencies. Second, for cabin attendants of full-service airlines, industry and academia both held that aesthetic competencies were more important than professional competencies in terms of the main criteria. With respect to the subcriteria, professional attitude was the most important among the aesthetic competencies. The academic community stated that problem-solving ability was the most important professional competency, while industry believed that the importance of teamwork ability prevailed.

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