• Food Quality and Culture
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• v.2 no.2
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.10a
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• pp.266-267
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• 2015

The information security (information security knowledge) industry is technology-intensive, high value-added industries. South Korea's response has excellent ICT skills and experience and skills in a variety of cyber attacks, has become a benchmark in the world. However, the small size of the domestic information security company, supporting infrastructure is lacking. Domestic information security industry is the primary condition to activate the export. In order to export it is necessary to develop for the Korean Cybersecurity Goods Menu for products, services and technologies of the domestic information security industry. Buyer Menu as well as foreign and domestic Seller, companies and governments know the details of the assets and product information security industry and is a prerequisite to sell. In this paper, I study the Korean Cybersecurity Goods Menu development.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.25-55
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• 2000

The Development of a new menu item in a restaurant usually begins when your chef prepares a creative "brainchild" that he serves to you, the owner. If you are satisfied with the new dish, It gets a "go-ahead" signal, under the assumption that what appeals to you will appeal to a significant number of your customers. While many excellent and successful items have been created this way, It is not reasonable to expect that your tastes can represent the wide variety of your potential guests tastes. The purpose of this study is to examine the factors that have an influence on customers′ menu evaluation. A menu is a marketing tool which delivers restaurant′s image and message to customers needs 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 customers′ needs and wants. In this study is to examine the factors that have an influence on customers′ menu evaluation. The factors affected the customers′ menu evaluation of hotel restaurant in the three factors. Three factors are food service factor, menu copy factor, value of food. Correlation between the evaluation of criteria and selection of menu was examined. All Three evaluation criteria have shown strong correlation with selection of menu of these criteria, menu-copy factor was found to be most strongly correlated with selection of menu. In conclusion, As a study on the Customer′s evaluation factors of the Korean restaurant menus in hotels, It raises to exert us strength in the menu management of Korean restaurant.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.176-187
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• 2008

The purpose of this study was to suggest a moving-forward solution to the menu development of traditional foods from the analyses results, by surveying 180 college students with food majors in order to identify what effects the acceptability of traditional foods bring to menu development and their correlations. As the result showed, the acceptability of Korean traditional foods was lowering generally due to the popularity of light meals like fast food. Nevertheless, college students with majors of foodservice, cooking and foods than the students with other majors chose one-dish meals and the kinds of soup and pot stews as a favorite food more in terms of curiosity and taste, by which they were implied to have been positioned as popular foods as such. Accordingly, in order to raise the acceptability of traditional foods among other students more when the college students with food majors get related jobs in future, the development of related curricula mainly focused on simplification and standardization in menu combination is more weighted than anything else.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.1-21
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• 2006

The purpose of this paper was to revise menu management in Korean restaurants of first class hotels in Cheju. This study was conducted to examine and analyze menu mixes using menu engineering and surveys of customer willingness to pay for price adjusting. The results were as follows. Those restaurants in this study need menu re-engineering and price adjustment for sales enhancement. And this paper suggested some recommendations. They have to develop new menu focusing on customer value based menu management. Furthermore, customer behavior analysis must be applied to menu engineering and new menu development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1785-1793
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• 2009

Meal service menu for the elderly on busy farming season in Hongchun, Gangwon was developed and applied using seasonal foods from local crops. Acceptance of each menu right after the meal service was investigated while unit cost and leftover of each menu were also monitored. Acceptance of the staple food in Menu 4 showed the highest value with a score of 8.97.and side dishes of Menu 4 were greatly prdferred with a score of 8.69(p<0.05). General preference on menu was the highest at Menu 4 scoring 8.87(p<0.05). The amount of leftover for a special meal of Menu 3 was 75.80 g, which was the highest (p<0.05). Males left the least of Menu 4(30.82 g) whereas females did of Menu 2 (10.63 g, p<0.05). The foeld application of preference and satisfaction, and the small amount of leftover of the supplied meals.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.421-443
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• 1999

The purpose of this study is to explore the considering things for menu development of food industries. there are many important factors to take into consideration. The results are as follows ; First, a good understandings of consumers' demand Second, considering of the regional characteristics Third, establishing of the exact target Fourth, careful thinking of a unit cost The national income and the quality of life have continued its growth in these days. so, Food industries have to develop the menu from consumer -oriented thinking. that is a key to success in food industries.

• Journal of the Korean Home Economics Association
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• v.24 no.4
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• pp.69-74
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• 1986

The present study investigated the use of a computerized program for construction of menu. The Computer used for this study was the personal computer type IBM-PC OA-16 XT. The program itself used the computer's“DBASE Ⅲ”. Preparation for computer programming: 1) Assigned special code number of menu and input data 2) Assigned special code number of recipe and input data 3) Menu construction The computerized program for the planning of menu according to user's condition was developed.

• Journal of the Korean Society for information Management
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• v.19 no.4
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• pp.137-161
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• 2002

The purpose of this study is to propose new menu structure and terms to be used by Website design for utilization of academic library Website. The menu structure was analyzed, based on seven menu patterns of Website which is widely used, and terms were analyzed by the frequency appearing at the Website. According to the analyzed result, the menu structure used to more than two menu patterns and the terms appear variety. The profitable menu pattern appears 〈table〉 and 〈frame + table〉 menu structures and the terms needs to systematic re-classification and controlled presentation. It is expected that this study can help a designer to the development and implementation of efficient Website. It helps not only to solve the problem of menu structure and term selection for librarian, but get rid of confusion of library services for users.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.138-148
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• 2010

This study was conducted to delineate the dimensions of delivery service quality and to investigate the causal relationships between dimensions of delivery service quality and overall customer satisfaction toward delivery service among chicken outlets. To accomplish this, 235 persons who have experienced the chicken delivery service in Seoul were surveyed. The results revealed that the service quality consisted of six factors, employee service, menu quality, extra service, other menu service, menu development, and payment. In addition, menu quality and menu development factors had a positive(+) effect on customer satisfaction. Moreover, statistical differences between some delivery service quality factors and demographic variables and between usage characteristics and demographic variables were identified. Finally, a discussion of theoretical and managerial implications and future research areas is provided.