Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on Expectation Factor and Level About Food Coordination in Restaurant - For Twenties to Thirties Customers

레스토랑에서의 푸드 코디네이션에 대한 기대요인과 수준에 관한 연구 -$20{\sim}30$대 이용고객을 대상으로-

  • Ahn, Ji-Won (Food Service Industry & Culture Major, Graduate School of Cultural Industry, Sungshin Women's University) ;
  • Kim, Heh-Young (Department of Food and Nutrition, Sungshin Women's University) ;
  • Ko, Sung-Hee (Department of Food and Nutrition, Sungshin Women's University)
  • 안지원 (성신여자대학교 문화산업대학원 외식문화산업학) ;
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과)
  • Published : 2007.12.31
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Abstract

The purpose of this study was to suggest ways for practical food coordination, by examining restaurant-visitor' expectation factors for food coordination in restaurants. Statistical analyses were carried out based on the statistical data collected via survey from the restaurant. visitors. For the data analysis, factor analysis, reliability analysis, frequency analysis, t-test, and ANOVA were applied, using the SAS 9.1(ver.) program. In the results for the general perception of food coordination, the degree of recognition by restaurant visitors for food coordination is not high. However, necessity for food coordination is highly recognized and a 70% of the respondents were positive in their response about an expropriation price. Fitty percent of the respondents indicated a positive response regarding the relationship between the visual effect of the food and a re-visit to the restaurant. Therefore, most restaurant visitors believe food coordination is necessary in restaurants, and expect to pay for it in price.

Keywords

References

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