Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Satisfaction and Preference on the Menu of Japanese Restaurant Customers

일식 메뉴에 대한 기호도 및 만족도에 관한 연구

  • Published : 2006.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

Keywords

References

  1. Choi SK, Lee YJ, Lee JH. 2004. Study on the satisfaction of the buffet menu quality of the hotel customers. Korean J. Food Culture, 19(5): 573-586
  2. Go GH. 2003. A comparative study on the on the dietary culture consciousness and their consumption attitude of traditional foods between Korean and Japan. Korean J. Food Culture, 18(4): 333-345
  3. Han JS, Lee YJ, Choi YH. 1998. A study on the preference for calcium source foods, recognition and calcium intake of a middle - aged people Korean J. Soc Food Cookery Sci., 14(1): 33-43
  4. Han JS, Lee YJ, Choi SH, Choi SG, Kwon SY, Choi YH. 2004. A study on the dietary behavior and image and preference of Japanese foods of university students in Daegu and Kyungbuk area. J. East Asian Soc Dietary Life, 14(1): 1-10
  5. Jeon JW. 2005. A study on the changed lives of customers visiting Korean restaurants from well-being. Korean J. Culinary Research, 11(1): 87-104
  6. Jeon KC. Jung JW, Park BG. 2005. The effect of selection attributes of Japanese restaurant customers on sales promotion, customer satisfaction, and customer loyalty. Journal of Food Service Management, 8(3): 107-124
  7. Kim CH, 1997. Study on the dietary culture of confucism-Sauge-Zeuhn rites in Korea, China and Japan. Korean J. Food Culture, 12(2): 155-172
  8. Kim KY, Park GY, Yang TS. 2004. Analysis of set menu of Japanese restaurant in hotel of Gwangju and Southern Jeonla province. Korean J. Culinary Research 10(2): 121-134
  9. Kim SB, 1999. The comparison of food culture between Korea and Japan through korean communication facilities and Japanese envoys, Agasang Subaesang Kwaban of the Choson dynasty through the dinner party in Thusima Island. Korean J. Food Culture, 14(2): 115-129
  10. Korea Restaurant Association. 2005. The status of membership in KRA data
  11. Lee HS, 2005. A study on the direction of developing organic food package in the wake of change in lifestyle of consumers who pursue well-being trend. Ewha University Master's Degree
  12. Lee YJ, Seo YJ, Joo HS, Choi SK. 2005. A study on the satisfaction for the menu quality of korean traditional food of Japanese tourists. Korean J. Food Culture, 20(2): 283-291
  13. Min BH. 2004. A study on the consumer's behavior for well-being food products. Kyunghee University Master's Degree
  14. Park BH. 2003. Basic Japanese Cuisine, Hyungseul Publishing company
  15. Seo NM. 2004. A Study on effect of Well-being trend to the health oriented consumer behavior. Dongguk University Master's Degree
  16. Shin MJ, Kim BS, Lee SB. 2005. A study on the preference of Japanese food in capital area, Korean J. Food Culture, 20(6): 731-737
  17. So JK. 2000. A study of critical success factors for creation of Japanese restaurant business. Kyonggi University Master's Degree
  18. Song CR. 1996. A study on the improvement of menu of Japanese restaurant in tourism hotels. Kyunghee University Master's Degree
  19. Yoon TH, Yun HH. 2005. Customer's perception and preference for Japanese chain restaurants in Seoul & Kyunggi province, Korean J. Soc Food Cookery Sci., 21(5): 637-646