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http://dx.doi.org/10.20878/cshr.2017.23.7.014

A Study on Importance-Performance of Tteok-bokki Selection Attribute using IPA: Foused on Chinese International Students in Jullabukdo  

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)
Publication Information
Culinary science and hospitality research / v.23, no.7, 2017 , pp. 140-148 More about this Journal
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
Tteok-bokki; Selected attributes; IPA; Chinese students studying abroad; Jullabukdo;
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Times Cited By KSCI : 7  (Citation Analysis)
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