• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.771-778
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• 2011

This study surveyed the performance of food styling and recognition and utility properties of menu development for cooks in a super deluxe hotel. The questionnaires developed for this study were distributed to 400 males and females aged 20 and over. A total of 375 questionnaires were used for analysis (93.8%), and statistical analysis was completed using SPSS (version 14.0) for descriptive analysis and ${\chi}^2$-test. The most important item in food styling was 'harmony of food shape' (40.2%), and second ranked was 'harmony of food color' (23.4%). The most difficult item in food styling was 'lack of professional knowledge' (38.3%) followed by 'lack of creativity' (27.7%). In recognition of menu development, the importance of menu development and promotion was 3.82, and personal satisfaction after menu development was 3.29. Important items in menu development were 'taste' (41.8%) and 'use of new ingredient' (28.5%). When using newly developed menu, the ratio of selling new menu was '30~50%' at 42.7%, and the average selling period of new menu was '3~6 months' at 40.5%. For the effect of new menu on sales, 94.1% were aware of this effect, and to actively promote menu development, 'providing incentive' (35.7%), 'training in/out of country' (20.8%), 'self motivation' (17.3%), 'financial support' (14.7%), and 'motive' (11.5%) were all necessary requirements. In order to improve cooking performance, continued education on food styling and menu development along with the company's full support are required. Further, thorough training of employees is needed along with a high quality incentive policy needs to be done. In addition, to make the new menu profitable, an active marketing strategy must be employed, which will require further study.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.798-814
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• 2007

The purpose of this study is to compare menu patterns by sex and age (3-6, 7-12, 13-19, 20-29, 30-49, 50-64, 65 over years old) between the 1998 and 2001 National Health and Nutrition Surveys of Korea. Frequently consumed menu patterns were investigated using the 24-hour recall data for 19,809 subjects (1998:10,102; 2001:9,707). To analyze patterns, dishes were classified into 29 categories by cooking method (KHIDI 2003). The results are as follows: the most frequent menu patterns were "rice+soup+kimchi" and "rice+stew+kimchi" in both men and women in both 1998 and 2001. Intake frequency of these menu patterns, a traditional Korean menu pattern, was higher with increased age. Intake frequency of "noodles" and "bread" increased in 2001 in both men and women, compared to 1998. And these patterns increased in the younger age groups, especially women in their twenties. Menu patterns of 2001 showed greater variety than those of 1998. Overall, the men's menu patterns showed more side dishes than those of women; intake frequencies of "seasoned vegetables", "stir-fried foods", and "grilled foods" were higher in men than in women. In short, so far the main menu pattern has been "rice-style" in both men and women, and in all age groups in Korea, whereas the Western menu pattern is increasing in younger age groups. The diet of 2001 showed more side dishes than that of the 1998 menu pattern; however, certain groups such as female and males in adolescents and young adults were still a simple menu pattern. Consequently, to make recommended menu patterns and nutrition education programs for Koreans should take into consideration sex and age.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.28 no.4
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• pp.55-62
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• 2005

This paper describes the experiment that investigated the possibility of design and evaluation of the usability of earcon applied to voice menu. The earcon has functions in providing navigational cue in the hierarchical menu, and also can be applied to voice menu for improving the recall rate and the response time. In this experiment, participants identified their location with the help of earcon applied to the voice menu with the various earcon parameters. In detail some participants listened to the good quality sound of voice menu using the structured earcon, and they recalled the location they heard. Other participants listened to the good quality sound of voice menu without earcon, and they recalled the location they heard in the same manner. And the response times were checked through their answers. On analyzing the results, we found the earcon applied to voice menu showed the increase of recalling rate from what they heard during experiment. That is the performance of task was better with earcon applied to voice menu than with voice menu without earcon. In the earcon applied to voice menu test, it showed the accuracy of 92.50%, but in voice menu without earcon test, people could only recall 66.25% among given questions. The response time was reduced from 4.98 sec to 3.85 sec. In addition, this experiment showed the 87.5% of participants preferred the earcon applied to voice menu.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.363-371
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• 2015

This study investigated the effect and interrelationship of evaluation system in employee's job satisfaction at deluxe hotel kitchen in the Seoul area. The questionnaires developed for this study were distributed to 400 chefs during June to August, 2012. A total of 364 questionnaires were used for analysis (91.0%) and the statistical analysis was completed using PASW (SPSS) 18. The status of operating menu evaluation and menu development was analyzed by dividing the questionnaires into three categories: 'menu idea', 'menu evaluator' and 'menu evaluation system'. The 'menu idea' category showed the highest concern for 'Is the selected idea differentiated from competitors' menu?' (3.10 Likert scale), the 'menu evaluator' category showed the highest concern for 'Do the evaluator's individual factors affect menu evaluation?' ($3.88{\pm}0.96$), and the 'menu evaluation system' showed the highest concern for 'Is the menu commercialized by the menu evaluation system?' (3.32 Likert scale). Overall job satisfaction was studied into three categories: 'human field', 'material field' and 'evaluation field'. Overall satisfaction about one's job was 3.24 Likert scale. For satisfaction in each category, satisfaction for 'human field' was the highest with 3.30 Likert scale compared to 'material field' and 'evaluation field' with 2.76 Likert scale and 3.27 Likert scale, respectively. In conclusion, establishment of a unified evaluation system to improve employee's job satisfaction related to menu development is needed.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.629-637
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• 2006

This exploratory study is to analyze the status of star menus and suggest the development strategy of star menus in the western restaurants of the tourism hotels in Seoul. The data was collected from the chefs who have been working over 15-years in tourism hotels in Seoul by judgement sampling. The questionnaire was composed of Miller and Pavesic's 'Fifty tips for a successful menu' and Khan's 'The evaluation of menu item development', The 30-menu items were selected from the 1st survey on the menu items that were high in both popularity and contribution margin by menu engineering method. The selected menu items were analyzed by 14 lists: simplicity, ready availability of ingredients, quality, flavor, presentation, preparation, service method, nutrition quality, preference, profitability, serving temperature, descriptive copy of menu and publicity. As a result of the study, appetizer category was recorded the highest score by 4.09. Smoked salmon, Tomato and mozzarella cheese, Cream of mushroom, Cream of asparagus, French onion soup, Grilled beef tenderloin, Grilled rib-eye steak, Roasted lamb rack, King prawn, Seafood spaghetti, Chef's salad, Caesar salad, Organic salad, Fruit plate, Italian tiramisu and Yogurt ice cream were recorded high score. The development strategy of star menu is belows : the menu writer must consider the productivity, effectiveness, popularity and profitability, the regular customers want varieties and creativity in the menu and the operators have to include the star menu items in the set menu.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.245-252
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• 1992

The purpose of the study was to develop computer-based menu planning program for day-care centers maximizing food preference score among children and satisfying such constraints as expense, nutrients, and season. Children's preference about 142 menu items was surveyed among 382 children of day-care centers. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files were created by dBASE III Plus, and processing programs were created by using FORTRAN language. Children preferred bread or a la carte menu items to cooked rice in main dish category. Deep fat fried or stir-fried menu items were more preferred than kimchi or cooked vegetables in side dish category. Preference scores for menu items were influenced by cooking methods or main ingredients. The contents of the computerized system show that when the program runs, the user should type inputs of cycle, season, and menu pattern, then the computer lists a series of menu satisfying the criteria of constraints. The user can examine and select a set of menu from the menu lists. Menus are generated seasonally. Menu lists are generated weekly and monthly basis with the contents of menu items, preference scores and price. Nutrient reports are also generated on a weekly and monthly basis with the contents of calories, 12 nutrients and price. Recipes for each menu items are also generated.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.25-55
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• 2000

AS the number of tourist has been increased. hotel industry will be able to not be existed and developed if not adapted to the need of customer's which is changed according to the change of Hotel's function. Traditionally. F&B department is enlarged compared to the past. But. it cause negative result in terms of clear profit. A menu is a marketing tool which delivers restaurant's image aid message to customers and communicate need and wants to restaurant. So far, studies on menu have been done in an analytical way from a management's viewpoint and inadequate to reflect customer's need and wants. A research on customer's menu selection procedure is critical to satisfying their needs and wants yield profit. This study examined the theories on menu-design and customer behavior through literature review and verified hypotheses through an empirical analysis. A questionnaire-survey had been used in luxury hotel's main grills and all most restaurants in Seoul. Collected data were analyzed. using SPSS/PC+ package. The important findings are as follows. In this study is to examine the factors that have an influence on customer's menu selection. The factors affected the customers' menu selection of hotel restaurant in the four factors. Four factors are hotel's restaurant of environmental factor. menu-choice factor. value of menu items, information. Correction between the evaluation criteria and selection of menu was examined. All four evaluation criteria, menu-choice factor was found to be most strongly collected with selection of menu. In conclusion, As a study on the Customer' menu Selection Behavior factor of Restaurant Menus in Hotels, It raises to exert us in the menu management of hotel restaurant.

• The Transactions of the Korea Information Processing Society
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• v.3 no.5
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• pp.1059-1069
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• 1996

The purpose of this paper is to examine some effects of four menu types: icon menu, context menu, pulldown menu, and bar selection menu. In order to find whether there are some effects of menu types or learning stages (the first, intermediate and the last stage) on skill-based errors, each of the menus has been studied in relation to hyperemia instruction, menu search time, scholastic a chievements and learners' metacognitionon their errors. A further purpose of this paper is to suggest some strategies for enabling learner to select menus more efficiently in order to enhance the learner's own learning effectiveness in hypere mia instruction.The results of this study are as follows. The menu types had a significant effect on the low metacognition regulation group. The context menu types had a significant effect on achievements. In contrast, it was also noticed he the menu types did not have any significant effect on the high metacognition regulation group. The bar-selection menu type and the icon menu type had a relatively significant effect on skill-based errors in the first stage of learning.

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.505-514
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• 2013

Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel The role of calorie information is to help consumers make healthier food choices. However, calorie information is generally unavailable in restaurants. Even in high-end hotel restaurants, which try to provide high quality foods and service, calorie labeling is not mandatory. Therefore, the purpose of this study was to evaluate the effect of calorie labeling on menu sales and consumer's recognition at a Korean restaurant in Kangwonland hotel. The calorie contents of 10 dishes sold in the restaurant were calculated using the food composition table. After making a new menu plate displaying calorie information, the new menu plate and old menu plate were provided every other week for 4 weeks. When we compared the sales between the periods of calorie labeled and calorie unlabeled, sales of 4 items among the 5 food items providing less than 1000 kcal, increased, however the 3 items among the menu providing more than 1000 kcal decreased. As the survey results of total 405 consumers (male n = 232, female n = 173) showed the new menu plate, 68.2% of subjects recognized calorie labeling on the menu plate. Among the subjects who recognized calorie labeling, 58.3% answered that calorie information affected their food choices. And most of them answered that they chose lower calorie foods based on the information provided. The results suggest that displaying calorie information on the menu plate at a Korean restaurant was effective in changing consumer's food choices.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.347-357
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• 2010

This study was assessed the menu satisfaction and preferences of high school boarding students in Gyeongggido. Data collection was carried out through surveys given to 300 high school boarding students; a total of 274 were usable. Statistical analyses were done using the SAS package program (version 8.2 for Windows). The results of this study are summarized as follows: 54.0% of respondents were freshman and 46.0% were sophomores: and 52.9% of respondents were male and 47.1% were female. According to the results of the menu satisfaction survey, males and females significantly differed on appropriate food temperature, freshness of food, harmonic combination of menu, menu variety, quality of ingredients, appearance of food, and frequency of supplied nutrition information. A significant difference regarding menu satisfaction was also found between grade level. First grade students were more satisfied than second grade students. Moreover, menu preferences were significantly high for omelet-rice, fried rice, pork-on-the-bone soup, deep-fried chicken, fruit salad, spicy chinese cabbage salad kimchi, chinese cabbage kimchi, and all desserts. On the other hand, pumpkin and rice porridge, beef and rice porridge, barley rice, soft tofu stew, soybean paste soup, braised japanese spanish mackerel, and sauteed squash were not significantly preferred. The results showed that high school boarding students' menu preferences differed depending on gender, grade, and boarding period. In conclusion, the results of this study should provide dieticians information for improving menu planning. In addition, foodservice satisfaction of the boarding school students can be improved by continuous menu improvement.