• Culinary science and hospitality research
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• v.13 no.3
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• pp.187-198
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• 2007

Some problems are presented that Korean restaurants in jeonju area don't keep ancient fame, taste and tradition. Therefore, this thesis intends to positively analyse the evaluation of Korean restaurants' menu quality to activate Han brand, centering on Jeonju area. The findings of the study are as follows: First, this thesis named the items of analysis menu quality factor, menu quality evaluation factor, Han brand activating factor. Second, it analysed confirmative factor of menu quality evaluation and found that conformity was $x^2=67.143$, df=14, GFI=0.968, AGFI=0.917, RMR=0.056, NFI=0.902, CFI=0.962. It means that the measure of item variables was selected appropriately. Third, it constructed a menu quality evaluation model of Korean restaurants in Jeonju area and verified hypotheses, such as menu quality factors and their influences on menu quality evaluation, menu quality evaluation factors and their influences on activating of Han brand, and menu quality factors and their influences on activating Han brand. It verified the relations, and, as a result, found them to be positive(+) and selected all of the hypotheses.

• 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.

• 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.

• Journal of Nutrition and Health
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• v.32 no.8
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• pp.967-973
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• 1999

The purpose of this study was to analyze sensory evaluation, to assess visual serving size and plate waste estimates of daily menu, and the identify customer expectation, perception and satisfaction. Questionnaires of sensory evaluation, serving size and were waste were developed and hand-delivered to 2,520 people. A total of 2,255 questionnaires were usable: a 89.5% response rate. Customer satisfaction questionnaires were handed out to 700 customers: (100 each at seven operations). A total of 551 were returned completed (78.7%). The data was analyzed using the SAS package program for Descriptive Analysis, t-test and ANOVA. The result of sensory evaluation showed that 'taste' was 3.20, 'freshness' 3.17, 'temperature' 3.25, 'texture' 3.15, 'appearance' 3.12, 'overall evaluation' 3.21, so these were little higher than 「normal」, that is 3.0. There was positive correlation among 'taste', 'freshness', 'temperature', 'texture', 'appearance' and 'overall evaluation'(p<.001). Serving size score was 2.97 and plate waste was 4.87, thus plate waste percentage was about 22-33%. As the result of customer expectation, perception and satisfaction of menu quality, characteristics. Customer satisfaction was defined as the difference expectation and perception and customer perceptions in theis survey were lower than expectation, thus this result implied customers dissatisfied in all menu quality characteristics. IPA analysis showed that 'diversity of menu selection' and 'menu price' was included in A area 'Focus here'.

• Journal of the Ergonomics Society of Korea
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• v.26 no.2
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• pp.103-112
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• 2007

This study was designed to validate Spreading Activation Theory (SAT) for an evaluation methodology for menu structure through Eye-Tracking approach. When a visual search is on the way, more eye fixations and time are necessary to visually process complex and vague area. From the aspect of recognition, well-designed menu structures were hypothesized to have fewer numbers of fixations and shorter duration because well-designed menu structures reflecting the users' mental model would be well matched with the product's menu structure, resulting in reducing the number of fixations and duration time. The results show that the shorter reaction times for SAT had significantly fewer numbers of fixation and shorter duration time as the hypothesis for this study stated. In conclusion, SAT was proved to be an effective evaluation methodology for menu structure with the eye tracking equipment. In addition, using SAT instead of the real performance experiment would be useful for designing user-centered systems and convenient information structures because SAT was proven to be the theoretical background for design and evaluation of menu structures.

• Journal of the Ergonomics Society of Korea
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• v.22 no.4
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• pp.27-45
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• 2003

PDAs(Personal Digital Assistants), one of the typical mobile devices, are examined in this study to identify the factors affecting their usability. This study focuses on the menu design of PDAs. Three factors including menu extension method, menu structure, and screen orientation were manipulated in a usability experiment. Task completion times, error rates, and degree of subjective satisfaction were measured. Guidelines for designing a PDA menu are proposed based on the experimental results.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.307-328
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• 2000

Menu is regarded as the main factor for management of hotel and restaurant. Menu design was affected by many factors, but there are some items should be considered carefully for development of menu, such as a good understandings of consumers' demand. considering of the regional characteristics, establishing of the exact target, and careful thinking of a unit cost. At last, the most important factor is careful evaluation of developed menu and it have to be continuously reformed by feed back of these factors. Food service industries should create an independent menu(including restaurant layout, consumer level, marketing and advertising) rather than copying other restaurant' menu. Also. we have to design an efficient menu with useful information through the best of menu.

• 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.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.39-56
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• 2002

This is the study to stir up importance in bakery and to present evaluation of menu goods in barkery of tourist hotels. In order to achieve the purpose of this paper, it is gone ahead of the literature review including the previous research on the manu goods evaluation of tourist hotels. The major field research is to build a frame of the paper and present the model to release my humble theory. The limitation of the study was to make much of literature basis due to insufficient previous research on the issue. This is an unprecedented study on bakery department in tourist hotels in Korea thus no research model was unavailable for cross reference or comparative research. The evaluation of bakery menu good is directly related to the satisfaction of tourist hotels bakery consumers and we need a substantial managerial development method of bakery menu goods. This study has two goals in line with the purpose of investigation, that is to say, by understanding vital statistics of consumer and influence factor were created, and finally the factors and consumers and professional worker identified. The study would be framed into 5 parts like introduction, literature review, inquiry a plan and analysis method, consequence and discussion & conclusion. After the exploitative research, the study was approached to make findings through the questionnaires designed to find the relationship factor between consumer's evaluation and professional worker's evaluation of bakery menu goods in tourist hotels.

• Journal of Korean Institute of Industrial Engineers
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• v.30 no.1
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• pp.17-26
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• 2004

In this study, the usability evaluation of a menu-structure was performed using spreading activation model with respect to human's memory retrieval. Spreading Activation Model is effectively used to understand the process of information retrieval, so it can be used as a theoretical background for modeling of the process of human's information retrieval. For spreading activation test (SAT), subjects were presented with 67 pairs of menu titles, which consist of a menu title in the high level menu item and a menu title for the next lower level menu item, from Korea University's web site. For performance tests, three scenarios were developed with longer reaction times and ambiguous associations found in the SAT to reflect the existing problems of the website. As a result, the SAT was found to bean effective tool to enhance the website usability because the SAT could bea substitute for the performance test with a high correlation $({\rho}=0.735,\;{\alpha}=0.05)$. After remaining menu titles with slow reaction times and ambiguous associations found in SAT, the website usability was significantly improved with faster reaction times and less ambiguous associations proven with smaller number of web-page visits. Therefore, the SAT could be used as a methodology to design and evaluate the user-centered menu structure related to human's association structure.