Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 4
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- Pages.601-607
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
A Study on Preference of Salinity and Temperature of Soups Served in the Institutional Foodservice Establishment
급식업체에서 제공하는 국류의 적정 염도와 온도에 관한 연구
- Cho, Mee-Hee (Dept. of Food Service Management, Kyunghee University) ;
- Kim, Sun-Joo (Dept. of Food Service Management, Kyunghee University) ;
- Lee, Kyung-Hee (Dept. of Food Service Management, Kyunghee University)
- Published : 2008.08.31
Abstract
This study was examined the preferred temperature and salinity of soup in various demographic groups in order to establish the desirable serving renditions of soup for customers' satisfaction and health. Temperature and salinity were measured in August and November in order to determine the seasonal variation in preference using a digital salinity-temperature measuring device. Four demographic groups totaling 530 were from foodservice establishments in elementary schools(ES: male 68/female 59), middle-high schools(MHS: 62/69), universities(UNIV: 72/67) and companies(COM: 69/64) in Seoul. Various thin or thick soups which are typically served in foodservice establishments were served hot(below