• 한국조리학회지
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• 제10권1호
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• pp.96-115
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• 2004

Though the foodservice industry in Korea has developed in the aspect of quantity, it has left behind in the aspect of quality compared with other foreign countries. Previous researches has just indicated that the menu should be built through mutual consent between a menu planner and a menu-book designer without defining the concept of menu. Therefore, it is necessary to establish a theoretical basis about the menu-book, showing quality of the foodservice industry in Korea. First of all, a menu planner's understanding to the menu-book should be changed and also a menu designer should understand positively the foodservice industry. Therefore the utility of menu-book can be maximized as a communication and marketing method breaking from simplicity and aesthetic. Both food items and design have a common feature to explain emotion, history and culture of a people. Menu planner and menu-book designer should undertake a role of solving one of the most important human desire by distinction and creativity. And they should play a role as a cultural creator through designing the menu-book which can spread out traditional food culture to the world.

• 한국식품저장유통학회지
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• 제31권3호
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• pp.408-422
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• 2024

This study analyzed the factors that influence menu choices through eye-tracking and questionnaires in menu design. Demographic data of subjects coincided with choosing a menu and eye-tracking data. Hot Crispy Chicken Burger is the most popular menu. The study found that regardless of the selected menu, the menu name (35.5 seconds), price (21.6 seconds), and image (16.0 seconds) were viewed the longest, followed by country of origin (8.81 seconds), calories (4.6 seconds), and special indications (p<0.05). The menu name and image were checked more frequently, while calorie information was checked less often. As a result of analyzing various factors that influence menu selection through, Consumer experience and image greatly influenced menu choices. Therefore, if you want to receive a menu selection, it is considered effective to make good use of the menu name and image. In results of principal component analysis (PCA) by gender showed. Men had the longest price in the fixation duration. But, for females, there was a significant difference in gaze fixation when they took the exam, with menu names and special indications being important selection criteria. Since the results show that selection criteria and information acquisition methods differ depending on gender, this research is thought to be able to suggest directions for menu design.

• 한국조리학회지
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• 제10권2호
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• pp.16-29
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• 2004

Today, well-being appears as new trend-code all of society. Likewise foodservice industry is influenced by that trend and as a result general menu items tend to change into healthy menu items. Therefore, the purpose of this study is to examine the customers attitude toward healthy menu. One of major research finding is that consumers better interested to healthy menu than past and have potential needs to consume it. So need to extent healthy menu market and develop to consume of healthy menu, should get competitiveness on tastes and price of healthy menu and to segment of healthy menu consumer market.

• 대한지역사회영양학회지
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• 제15권2호
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• pp.253-265
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• 2010

The purpose of this study was to examine the designs of the menu books as an important tool of marketing and then present its improvement strategies. For this, the investigator comparatively examined the current status of menu book designs of the restaurants in Incheon area with 295 managers and then analyzed menu book designs by its designers. Menu book designers were printing houses (42.0%), specialized business (31.9%) and managers/employees (26.1%). 51.5% of menu books were impossible to substitute partially. Even there were seasonal menus or event menus, 27.5% of them were impossible to replace menu books partially; therefore, it was impossible to take a prompt action for seasonal or event menus. The easiness of understanding the terminology in menu books was average $2.74{\pm}0.45$(3-point scale). The harmony of menu book design with restaurants was average $2.46{\pm}0.51$ (3-point scale). Comparing to the menu books designed in specialized business, the menu books designed in printing houses or by managers/employees were uniform in type sizes (p < 0.001), had no menu photos (p < 0.001) and explanations (p < 0.001), and did not classify menus by groups (p < 0.001) in general. In addition, profit-making menus were not properly emphasized (p < 0.001), thus making the design of menu books a little improper. Therefore, it is necessary to educate managers in the restaurants to understand the importance of menu books and thus improve it. In addition, by maintaining close communication with designers of menu books, managers in the restaurants must ensure for their menu books to be designed appropriately, thus making their menu books play the role of an important marketing tool.

• 한국조리학회지
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• 제7권3호
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• pp.1-12
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• 2001

Regarding to foodservice industry, menu analysis of foodservice has two significant meanings. One is to elevate a satisfaction to customer's desires, the other is to find a menu which can maximize profits to restaurant operator. In these reasons, Menu organization methods were developed and has been constantly developing by many researchers. Specially, Since computerization has been introduced in the foodservice business, menu organization methods has been made a growth. On the other hand, menu organization methods has not been developed by lack of recognition of foodservice-worker. methods for menu analysis focused on profits and preference out of foodservice operation have a lot of limits. That reason is why factors of internal and external influence are more than other industries. In the future, foodservice industry should improve sales-performance through the menu analysis after due consideration and need to develop methods for menu analysis. In the conclusion, development of foodservice indusrty can be expected if menu development and menu control should be go on through the menu analysis.

• 대한인간공학회지
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• 제19권3호
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• pp.61-75
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• 2000

To enhance web site's usability, it has been suggested that the depth of tree structured menus should be minimized. In this research, experimental results are reported to quantitatively compare the methods currently used for reducing the depth of menus in web sites. 25 popular web sites were selected and their menu types were categorized into four types: top menu, drop-down menu, boolean menu, and table of contents. The four types of menu were then sub-categorized into 15 different types according to their sub-menu type, existence of menu colors, and the event occurring after mouse activation. Performance tests and subjective evaluation were carried out. The results showed that there were no significant differences in terms of response time among the 15 menu types, while table of contents and drop-down in which the first and second level of menus were visible induced the least number of errors. In the subjective test, the top-menu structure with colors and presentation of its sub-menu without clicking mouse were preferred.

• 한국식생활문화학회지
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• 제22권1호
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• pp.32-42
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• 2007

The purpose of this study was to investigate how menu quality, human ${\cdot}$ amenity service quality, perceived risk affected quality ${\cdot}$ price menu value, social ${\cdot}$ emotion menu value and how quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value influenced satisfaction. Also this study investigated how satisfaction affected loyalty. The model was tested in hotel restaurants settings of five-star hotels using a sample of customers visiting and enjoying menus in Daegu metropolitan city and Gyeongju city. Empirical results confirmed that not only do menu quality and human ${\cdot}$ amenity service quality increase quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value but that perceived risk reduces social ${\cdot}$ emotion menu value. It was also found that significant antecedents of satisfaction were quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value. Also, loyalty was also found to be a significant consequences of satisfaction.

• 대한인간공학회지
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• 제18권1호
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• pp.41-53
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• 1999

The effect of menu width and depth on the efficiency of information search and menu preference was investigated to identify an optimal menu structure for EIG which reflects the characteristics of human information processing. Information search time increased stepwisely as the menu width exceeded 6 items and linearly as the level of menu depth increased. The linear relationship between the error rate and the number of depth levels seems to be caused by the increase in the items to be remembered. When a menu structure was constructed by combining different menu depths and widths, it was observed that making the menu width wider rather than the depth deeper allows better information search. The menu structure rated as the most preferable and the easiest to user was that of pyramidal form. Such a result seems to come from its structural similarity to general categories which people get used to and implies that one should consider user preference as well as efficiency of search when he/she designs an EIG menu.

• 정보관리학회지
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• 제24권2호
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• pp.71-87
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• 2007

인터넷 환경과 디지털자원의 활용환경이 빠르게 변화됨에 따라 탐색과 브라우징을 제공해주는 정보시스템의 인터페이스 또한 새롭게 변해가고 있다. 특히 최근에 검색 인터페이스에서 많이 사용되고 있는 긴 리스트의 메뉴항목을 이용자가 보다 쉽게 브라우징하고 선택할 수 있도록 하기 위하여 시각화기법을 이용하여 디스플레이하고 있다. 본 연구는 이용자와 데이터 특성에 맞는 긴 메뉴항목 시각화 기법을 제안하기 위하여 긴 리스트의 메뉴항목을 시각화하기 위하여 많이 사용되고 있는 기법 즉 트리구조 메뉴, 목차방식 메뉴, 롤-오버방식 메뉴, 클릭방식 메뉴, 어안렌즈 방식 메뉴를 비교하였다. 그 결과 계층구조 메뉴 중에서는 전문가는 목차방식 메뉴를, 초보자는 트리구조 메뉴를 선호하고, 또 순차적 구조 메뉴 중에서는 전문가와 초보자 모두 롤오버방식 메뉴를 선호하고 있음을 알 수 있었다.

• 동아시아식생활학회지
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• 제18권2호
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• pp.242-252
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• 2008

The objective of this study was to suggest a new efficiency measurement indicator for evaluating the menu management efficiency of decision making units(DMUs) in contract-foodservice operations and to determine the relationship between the DEA(data envelopment analysis) menu efficiency score and menu factors. The results of applying DEA revealed relatively efficient types of service and frequency of meals. The efficient service was shown as a self-service type that operates Monday to Saturday. The considered menu factors included meal price, food cost per meal, meal counts, number of menu items, use of favorite menu use, forecasting error, accuracy of ordering, ratio of inventory, ratio of food loss, use of processed foods and use of prepared vegetables are considered. There were significant correlations between the DEA score and meal price, meal counts, number of menu items, ratio of food loss, accuracy of ordering and use of processed foods respectively. According to the regression results, menu price had a positive influence on the DEA menu efficiency score, and food cost per meal and the use of prepared foods had negative influences respectively.