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A Study on Expectation Factor and Level About Food Coordination in Restaurant - For Twenties to Thirties Customers  

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)
Publication Information
Korean journal of food and cookery science / v.23, no.6, 2007 , pp. 930-939 More about this Journal
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
food coordination; table setting; food styling; eating-out industry; restaurant-visitor' expectations;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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