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http://dx.doi.org/10.7318/KJFC.2006.21.5.481

A Study on the Preference and Satisfaction on the Menu of School Lunch Service of High School Students in Gyeongju Area  

Jung, Bo-Hwa (Department of Food service managemant and Culinary, Gyeongju University)
Byun, Gwang-In (Food Processing & Food Service Management, Yeungnam University)
Publication Information
Journal of the Korean Society of Food Culture / v.21, no.5, 2006 , pp. 481-490 More about this Journal
Abstract
This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.
Keywords
scholl foodservice; preference; satisfaction; high school students;
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Times Cited By KSCI : 5  (Citation Analysis)
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