Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on Importance-Performance of Tteok-bokki Selection Attribute using IPA: Foused on Chinese International Students in Jullabukdo

IPA 기법을 활용한 떡볶이 선택속성의 중요도-만족도 연구: 전라북도 중국 유학생 대상으로

  • Park, Ki-Hong (Department of Food Science and Culinary Arts, Woosuk University) ;
  • Kwon, Young-An (Department of Food Science and Culinary Arts, Woosuk University) ;
  • Kim, Sung-Hun (Department of Food Science and Culinary Arts, Woosuk University)
  • 박기홍 (우석대학교 외식산업조리학과) ;
  • 권영안 (우석대학교 외식산업조리학과) ;
  • 김성훈 (우석대학교 외식산업조리학과)
  • Received : 2017.09.15
  • Accepted : 2017.10.20
  • Published : 2017.10.30
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Abstract

The purpose of this study was to provide basic data for the development of stir-fried rice cake (Tteok-bokki) products which are suitable for the organoleptic property of Chinese people based on the analysis results of the important considerations in choosing stir-fried rice cake (Tteok-bokki) for Chinese students. As a result of analysis, it was found that the texture of stir-fried rice cake (Tteok-bokki), smell, the harmony of the rice cake and sauce, the harmony of the rice cake and ingredients, the plate of food, the size of rice cake, the shape of rice cake, the color of sauce, and the sanitary condition of the food, ingredients, and cookware have significant influence. As a result of the IPA analysis, the texture of food, the sanitary condition of the food, ingredients, cookware, and a cook were included in the first quadrant, which indicates that it is batter to maintain a good quality. Smell of stir-fried rice cake (Tteok-bokki), temperature, rice cake and ingredients were included in the second quadrant, which suggests that the importance is high, but the satisfaction level is low.

Keywords

References

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