• Journal of Nutrition and Health
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• 제31권9호
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• pp.1508-1521
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• 1998

The purpose of this study was to analyze and evaluate the menu served in business & industry contract foodservice by assessing nutritional value and by using menu-engineering technique from managers' view point. CAN-Pro program and Kasavana k Smith's Menu Engineering technique were used to evaluate the nutritional value and menu analysis, respectively. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson Correlation Analysis. As the result of nutritional value of lunch menu, all nutrient contents per meal were higher than a third of Korean recommended dietary allowances(RDA), But there was no problem when 20∼30% of plate waste was considered. Carbohydrate : Protein fat ratio was 62.7 : 16.4 : 20.8. Because animal : vegetable source ratios of protein, fat, calcium, iron were 44 : 56, 42 : 58, 22 : 78, 24 : 76, respectively, animal sources of calcium and iron needed to be supplemented. Plural set menus of A site were classified as STAR, PUZZLE, PLOWHORSE, DOG by Menu engineering technique. Set menus and soups & pot-stews among cafeteria menus in C site were operated properly without DOG and PUZZLE item. Side dishes of fishes, meats 8t eggs among cafeteria menus in C site were, for the most part, classified as STAR item, and side dishes of vegetables & salads and noodles among cafeteria menus in C site were STAR, PUZZLE, and DOG items. (Korean J Nutrition 31(9) : 1508-1521, 1998)

• 정보교육학회논문지
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• 제7권2호
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• pp.163-173
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• 2003

본 연구에서는 현재 초등학교에서 광범위하게 사용되고 있는 각종 형태의 웹사이트 메뉴에 대하여, 정보의 구조, 메뉴의 깊이와 너비, 항목의 나열방법, 메뉴의 제시형태, 메뉴사용의 수월성 등과 관련된 특성 분석의 결과를 토대로 메뉴의 패턴을 6가지 유형으로 구분하였다. 그리고 이들 각 유형의 메뉴에 대한 사용자들의 정의적인 반응과 사용시 효과성 및 효율성을 검증하기 위하여 동일 통제 조건을 갖는 6가지 유형에 대한 메뉴를 설계, 구현하고 이들을 실험, 적용하였다. 연구 결과 초등학교 학습자를 대상으로 하는 웹사이트에서는 상단 끌어내림 형태의 메뉴와 상단 제시 후 좌단 제시 메뉴 유형이 접근성과 인지도가 가장 높은 것으로 나타났다.

• 한국식생활문화학회지
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• 제20권5호
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• pp.621-626
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• 2005

This study aimed to analyze the impact of importance and fulfillment(satisfaction) factors of menu quality on customers' intent of revisit of Japanese restaurants, so that it could provide information helpful to build up detailed marketing strategy and present considerations for management's higher sales amount and more efficient business results as well. Importance on menu quality scored higher level than fulfillment on the whole in Japanese restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on flavor, nutrition, cleanliness and freshness than anything else. In terms of IPA analysis on Japanese cuisine menu quality, it was noteworthy that the items with high importance but low fulfillment included menu price as an attribute for menu quality, although it was not shown in menu-specific items. In the survey on the associations between fulfillment(customer satisfaction) and intent of revisit, it was found that factors of customer satisfaction included 'trimness of dishes', 'information', 'appropriateness' and 'economic affordable' Out of these factors, it was noted that both 'trimness' and 'economic affordable' had significant effects on customer satisfaction at the significance level ranging from p<0.05 to p<0.001.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1089-1098
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• 2008

The principal objective of this study was to reveal the relationship between the menu management indicators and menu performance indicators in contract-foodservice operations. Menu indicators differed according to the type of business, type of contract, type of serving, and number of service lines. In accordance with the results of our correlation analysis, we noted significant correlations between menu performance indicators and menu management indicators. The first of these was the correlation between the food cost ration and meal counts, food loss, and the use of prepared vegetables. The second of these was the correlation between food cost per meal and forecasting error, food loss, and inventory turnover. The last of these correlations was the negative correlation between menu CSI(customer satisfaction index) and the use of prepared vegetables. According to the results of our canonical correlation analysis, 2 significant functions were identified. In the first function, we noted significant correlations between meal counts, use of prepared vegetables, food loss, and food cost ratio. Additionally, we noted significant correlations between forecasting error, inventory turnover, food loss, and food cost per meal in the second function. Menu management indicators had no influence on customer satisfaction.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2015년도 추계학술대회
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• pp.266-267
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• 2015

정보보호(지식정보 보안) 산업은 기술집약적, 고부가 가치 산업이다. 한국은 우수한 ICT 기술과 다양한 사이버공격에 대응 경험과 기술을 보유하고 있어, 전 세계의 벤치마킹 대상이 되고 있다. 하지만 국내 정보보호기업의 영세성과 함께 지원인프라는 부족하다. 국내 정보보호 산업을 활성화하는데 일차적인 조건은, 해외진출이다. 해외진출을 위해서는 국내 정보보호 산업의 제품과 서비스 및 기술에 대한 Korean Cybersecurity Goods Menu에 대한 개발이 필요하다. Menu는 해외 Buyer와 국내 Seller 뿐만 아니라, 기업과 정부가 정보보호 산업의 자산과 상품의 내용을 알게 하고 판매할 수 있는 선결조건이다. 본 논문에서는 Korean Cybersecurity Goods Menu 개발을 연구한다.

• 한국항공운항학회지
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• 제27권1호
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• pp.69-80
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• 2019

The purpose of this study is to investigate factors that affect menu navigation time and consumer trust in food and beverage(F&B) restaurants to analyze the menu's effect on impulse buying behavior. Based on the results of the analysis, this paper derives theoretical and practical implications to improve the growth and development of F&B restaurants located in airports. According to empirical analysis, it was proven menu browsing time has been found to strongly influence passengers' impulsive order behavior. A passenger with a strong "consumption ability" navigates the menu for a longer period, which increases the likelihood of impulsive purchases. Service appeal also has a significant influence on menu navigation time. Third-party certification did not appear to help build passenger confidence, thus yielding contradictory results compared to previous studies. Word of mouth had the strongest influence on trust formation. Finally, when passengers were satisfied with the menu items of F&B restaurants they had previously ordered, they tended to believe that the menu items they had not tried would also be good. In sum, impulsive menu orders have a direct impact on the profitability of F&B restaurants.

• 한국HCI학회논문지
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• 제2권1호
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• pp.33-39
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• 2007

디지털 컨버전스 제품은 복잡한 정보 구조로 인한 인지적 과부하로 메뉴로 부터 효과적인 정보 인출의 방해를 초래하고 있다. 이러한 인지적 과부하를 완화하기 위해서 현재까지 크게 두 가지 방법(메뉴의 폭과 깊이에 관련된 물리적 방법과 메뉴 타이틀에 관련된 어의적 방법)을 사용하여 효과적인 메뉴구조를 만들기 위하여 노력하여 왔다. 본 연구는 visual search에 수반되는 Fixation과 Fixation Duration을 사용한 또 다른 어의적 방법론을 제안하여 메뉴구조 설계 방법으로서의 효능을 입증하고자 한다. 특히, Fixation은 인간의 인지 모델에 따라 자동적으로 이루어지기 때문에 Fixation을 통해 정보 구조와 인지 모델간의 일치 여부를 파악할 수 있으므로 인지적으로 잘 설계된 메뉴 구조는 Fixation 수와 Duration이 잘못 설계된 메뉴구조보다 적다는 가설이 성립된다. 이러한 가설의 검정을 위하여 본 연구에서는 Eye-Tracking 장비를 사용하여 메뉴 수정 전 후의 Fixation 수와 Duration을 측정하여 비교하였다. 그 결과 수정 후의 Fixation 수와 Duration이 유의하게 감소됨으로서 수정 후의 메뉴구조가 수정 전보다 효과적인 메뉴구조임을 알 수 있다. 다시 말해서 본 연구에서 제안한 visual search에 수반되는 Fixation과 Fixation Duration을 사용한 메뉴구조 설계 방법론이 효과적인 방법이라는 것이 증명되었다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제14권2호
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• pp.95-119
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• 2003

Case Study about the management of bakery menu through a menu analysis: This study checked the sales of bakeries this researcher has operated for 4 weeks before evaluating the menu with Kasavana & Smith Analysis, changing the position of the menu on the theoretical base of space composition and then checking the sales for 4 weeks again and analyzing in the same way. The study compared the two groups by using the menu analysis. The menu used in the analysis included 31 items produced in the stores and 29 items turned out from the headquarters. The results of the menu evaluation through Kasavana & Smith Analysis are as follows: (i) before changing the position of the menu 22 Stars, 20 Puzzles, 15 Plowhorses, 13 Dogs (ii) after changing the position 18 Stars, 24 Puzzles, 12 Plowhorses, 6 Dogs During the study, it was inconvenient that many things not thought about before were discovered. The limitations of the study are as below: a) when the displayed items were sold out, they couldn't be supplied continuously. The items from the headquarters were supplied as many as the ordered volume. As the stores prepared materials only for the day, they only produced bakeries as many as the dairy target. So it is difficult for them to keep extra bakery. b) it is natural that a new item make the sales of the existing items cut down. During the study, there appeared a new item, which influenced on the sales. c) as the store this researcher manages is smaller than the others, it was difficult to change all the position of the menu. With only 18 items changing their positions, there couldn't obtain more accurate data. d) because of the franchise contract, there fixed the prices of supply and sale. Therefore the price of Plowhorse couldn't be changed. However on the base of this study, it can search more specific ways to efficiently manage the bakery business in the future.

• 한국조리학회지
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• 제9권2호
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• pp.148-175
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• 2003

As mentioned above, Korean restaurant's menu price is to be decided by combining various factors. Korean restaurant is demanded to decide menu price more carefully than other restaurants do, because the number of Korean restaurant is the largest in Korea and Korean food is the most popular among the Korean people. Korean restaurant cannot neglect price competitiveness and is often given complaints from its customers. Because of such management difficulties, the number of Korean restaurant has recently decreased at special class hotels as well as common hotels. Korean restaurant managers are demanded to make efforts to inherit Korean tradition and culture by keeping pride and responsibility. Until now, Korean restaurants are thought to decide the menu prices in short-sighted, non-scientific and haphazard way of thinking. Such price decision factors have established traditions and have been generally accepted to let Korean restaurant managers lose carefulness at the menu price decision. In advanced countries, however, they recognized the importance of the price decision since the 1960's or earlier to research the menu price systematically and scientifically. Before deciding the menu prices, Korean restaurant managers are demanded to investigate various kinds of factors carefully and spend a lot of time to calculate direct costs, that is, one of the most important factors of cost calculations. The managers are demanded to decide the menu prices in reasonable and future-oriented way by keeping not private thinking but correct information and judgment. The sale of each menu has difference, while the menu price increase has been evaluated to be successful from overall point of view. Despite of increased total sale, there was not much difference of net profit because of increased material costs. However, higher level of the customers produced comfortable and cozy atmosphere of the restaurant enough to satisfy customers, and improved service quality much more. Not only customer satisfaction but also improved service quality is thought to play an important role in invitation of future customers.

• Journal of Nutrition and Health
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• 제35권5호
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• pp.571-578
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• 2002

The purpose of this study is to compare menu patterns by the meal and age (10- 19, 20- 49, 50 - 69, 70 - 84 years old) in Korea rural areas. Frequently consumed menu patterns were investigated using the 24-hour recall method with 1,185 subjects in 5 Korea rural areas for the spring, summer, fill and winter. Results were as follow : most frequently used basic menu pattern, excluding side dish, was rice + soup in breakfast, and was only rice in lunch and dinner. Most frequent menu pattern by the number of side dish was rice + soup + kimchi + 1 side dish in the breakfast and dinner. The Mean Adequacy Ratio (MAR) in the dinner is higher than that of the breakfast. For the 10 - 19 and 70 - 84 years old, frequently used menu pattern was rice + stew + kimchi + 1 side dish. Most frequently used menu patterns, was rice + soup + kimchi + 1 side dish for the 20 - 29 years old, was rice + stew + kimchi for the 50 - 69 years old. MAR with the same menu pattern in 10 - 19 years old is higher than that of 70 - 84 years old. Intake frequency of menu pattern including noodles was higher in 10 - 19 and 20 - 49 years old than that of the other age groups. With these results, for the nutrition program in the community menu patterns should be carefully examined by the meal and age. The result from this study can be used as basic data for nutrition education program in Korean rural areas.