• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.205-213
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• 2012

This study investigated the life cycle of menus and made suggestions on the appropriate time for when new menus should be developed. For this purpose, a total of 636 customers who visited 'T' Restaurant more than 25 times in the past three years were used for analysis. After estimating product life cycles based on sales and selling period, an empirical study was conducted. In terms of product life cycle, a growth stage was observed in the category of pasta and pizza in both stores A and B, whereas sales in the rice category stayed constant. Regarding trend in seasonal sales, a big difference was detected between the two stores. While store A was already in the decline stage of the life cycle in all menu categories, store B remained in the growth stage. In terms of menu life cycle, the product life cycle of long-lived products was observed in the pasta category in both stores A and B. While the pizza category was in the growth stage, the product life cycle of long-lived products was observed in the rice category. It is expected that the results of this study could be useful in development of new menus and product life cycle management to fulfill diverse customer needs in the dining-out business.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.507-515
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• 2006

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000${\sim}$10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

• The Korean Journal of Applied Statistics
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• v.13 no.2
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• pp.225-236
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• 2000

To compile seasonally-adjusted statistics for Korean economic statistics accurately. it is necessary to develop a Korean seasonal adjustment program. In this paper. the Korean seasonal adjustment program BOK-X-12-ARIMA, developed through modification of the US. Bureau of the Census's X-12-ARIT\IA, is explained in detail.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.121-134
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• 2004

The research on set menus served at Japanese restaurants at special-rate hotels around Gwangju and Jeonla Province suggests problems and rooms for improvement through examination of the current status of set menus at Japanese Restaurant in hotels of Gwangju and southern Jeonla province, prime cost, and sales volume. Advantageous points of course menus served at Japanese restaurants at hotels are as followings: a variety of courses are available; ingredients can reflect seasonal change; clients are satisfied with food at reasonable cost; and it results in sales increase. Based on such measures, more efforts should be made in order to advance preference and satisfaction with menus, cut back on prime cost, and maximize sales volume.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.208-216
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• 2000

This study is a part of a software program which was developed for efficient foodservice management of elementary school foodservice. The foodservice management system consists of general information, manu planning, inventory management, and printing of results. Advantages of software programs developed in this study, compared with previous elementary school foodservice programs are as follows. 1) This program can be used to foodservice and nutrition management at the same time. 2) The screen is designed as a homepage for convenience. 3) This program is useful in cycle menu planning. 4) Seasonal menu could be reflected in menu. 5) This program has the results printing function. 6) Data can be revisable. 7) This program can be used to middle and high school.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.415-428
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• 2017

The purpose of this research was to develop healing food dishes for the vitalization of forest healing tourism in agricultural areas by enhancing satisfaction of food experiences by visitors to Mount Chungnyeong, Jangseong. Results from site visitation by three professors from food-related departments, association opinions, Jangseong-gun policies, and research materials relating to healing foods were applied for the preparatory experimental cooking, and the final dishes were selected through a food demonstration event. As a result of observation during the site visitation, the main dishes of the subject restaurant appeared to be limited to Samchae Bibimbap, Samchae Ddeokgabi, and Korean set menu items, revealing a limited selection for tourists and referencing a failure to induce customer attraction and long-term stay. Development of a menu conforming to the image of forest healing at Mount Chungnyeong is desperately needed. As a result of applying the results of the surveys from visitors to Mount Chungnyeong, the types of dishes preferred appeared to be Korean table d'hote and Bibimbap, and pork was preferred as the $entr{\acute{e}}e$. The characteristics of preferred dishes appeared to be based on tradition and regionality. Thus, Forest Healing Savory Dish, Yellow Health Dish, and Samchae Kalguksu applying the policy direction of the Yellow City, Jangseong-gun and the image of Jangseong-gun based on Confucianism were developed. Tourists may further enhance the effectiveness of forest healing through foods based on dishes by adding traditional taste using seasonal food ingredients and local specialties, which can contribute to the vitalization of forest healing tourism.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.491-499
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• 2006

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4${\sim}$5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.126-136
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• 2009

The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.

• Korean Journal of Community Nutrition
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• v.28 no.6
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• pp.449-465
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• 2023

Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea. Methods: Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28. Results: Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit. Conclusions: These findings highlight the need to improve food variety and diversity in the Center for Children's Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.34-50
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• 2012

This study conducted the empirical analysis of the influence that are quality attributes, and strengths, weaknesses, low ranking and excess of Korean restaurants menu on revisit intention based on differences between importance and satisfaction by surveying Korean students in Paris, and also conducting IPA analysis based on survey result. The result of IPA analysis showed weaknesses that are the visual elements of foods; in contrast it showed strengths that are the price, temperature, taste, quantity, cleanliness, freshness, and flavor of dishes. Also it showed low ranking that are seasonal items, authenticity, originality, sizes, colors, texture, explanations, ingredients, recipes of menu, classification of healthy food, suitability of bowls, creativity of existing food. Therefore, it is found that the higher recognition of attributes, organic functions, properties, and explanations of menu, the higher revisit intention. It showed that explanations, sensibility, characters, quality of menu influenced on revisit intention according priority by analysis of quality attributes of menu on revisit intention. This study is significant in that it provides useful data services for marketing strategies and operational suggestions to globalization of Korean food by analysis local menu of Korean food service industry.