• 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.

• 한국식생활문화학회지
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• 제30권3호
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• pp.333-344
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• 2015

This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at well-being restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.

• 한국조리학회지
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• 제7권3호
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• pp.1-12
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• 2001

Regarding to foodservice industry, menu analysis of foodservice has two significant meanings. One is to elevate a satisfaction to customer's desires, the other is to find a menu which can maximize profits to restaurant operator. In these reasons, Menu organization methods were developed and has been constantly developing by many researchers. Specially, Since computerization has been introduced in the foodservice business, menu organization methods has been made a growth. On the other hand, menu organization methods has not been developed by lack of recognition of foodservice-worker. methods for menu analysis focused on profits and preference out of foodservice operation have a lot of limits. That reason is why factors of internal and external influence are more than other industries. In the future, foodservice industry should improve sales-performance through the menu analysis after due consideration and need to develop methods for menu analysis. In the conclusion, development of foodservice indusrty can be expected if menu development and menu control should be go on through the menu analysis.

• 동아시아식생활학회지
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• 제21권3호
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• pp.418-428
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• 2011

The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.17-31
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• 2005

Recently, hotel industry has realized the importance of food and beverage sales for the profit maximization, and the focuses on restaurant management has been growing. Accordingly, menu management in the F/B department is one of the most key factors determining the success or failure of business. Therefore, in this study, entree menu items of french restaurant in the deluxe hotel was analysed with presently theorized model of menu analysis, classified into four menu items. Also it was analyzed how those classified menu items influence on sales, number of sold, food cost percentage, contribution margin And, proper ways was presented to make restaurant managers and menu planner in order to increase food operation sales through proper modifications and methods on various menu analysis matrix. In Pavesic's menu analysis method, all of menu items have impact on the sales, number of sold, contribution margin and Primes, Sleepers do so on the food cost. The finding of this study was that Pavesic's menu analysis is superior to menu analysis in terms of the sales, number of sold, food cost percentage, contribution margin. Therefore, Pavesic's menu analysis is useful and efficient method in order to conduct menu engineering.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2005년도 학술논문발표집
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• pp.80-91
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• 2005

Recently, hotel industry has realized the importance of food and beverage sales for the profit maximization, and the focuses on restaurant management has been growing. Accordingly, menu management in the F/B department is one of the most key factors determining the success or failure of business. Therefore, in this study, entree menu items of french restaurant in the deluxe hotel was analysed with presently theorized model of menu analysis, classified into four menu items. Also it was analyzed how those classified menu items influence on sales, number of sold, food cost percentage, contribution margin And, proper ways was presented to make restaurant managers and menu planner in order to increase food operation sales through proper modifications and methods on various menu analysis matrix. In Pavesic's menu analysis method, all of menu items have impact on the sales, number of sold, contribution margin and Primes, Sleepers do so on the food cost. The finding of this study was that Pavesic's menu analysis is superior to menu analysis in terms of the sales, number of sold, food cost percentage, contribution margin. Therefore, Pavesic's menu analysis is useful and efficient method in order to conduct menu engineering.

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 1996년도 춘계공동학술대회논문집; 공군사관학교, 청주; 26-27 Apr. 1996
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• pp.389-394
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• 1996

The product-user interface for consumer electronic products became complex due to the increased variety of functions corresponding to consumer needs. In this study, three types fo design improvement of the menu interface for a video cassette recorder is studied. Three modifications to an existing menu interface was designed using the semantic, the syntactic and the lexical design factors. A series of the validation experiments was performed to test the effect of the three types of task modifications. The results showed that performance time, number of errors and learning effect were improved for all task modification. It also showed that the performance improvement effect of the semantic factors was 8.8%, that of the syntactic factors was 5.9% and that of the lexical factors was 5.6% respectively. It was found out that the performance improvement effect of the semantic design factors were relatively more significant than the syntactic and the lexical design factors.

• 대한인간공학회:학술대회논문집
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• 대한인간공학회 1995년도 추계학술대회논문집
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• pp.41-45
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• 1995

Menu-driven interfaces are frequently employed for user -system interfaces on many electronic products. Due to the space and budget constraint, a single or multi-line display is used to show menu items. Single or Multi-line display present 8 .approx. 21 characters on an LCD screen and users select items using a series of button pushes. Multi-line displays are different from the single-line ones in the following aspects. First, they can present multiple menu items at the same time. Second, they can present menu items in a various way, for example, same-depth presentation, sub-depth presentation, previous selection, etc. In this study, a human factors experiment is being conducted to examine the effects of three independent variables on the design of a multi-line display. Factors investigated include menu structure, number of lines on the display, item presentation methodl. Usability of the multi-line display is being measured quantitatively in terms of four different aspects: task completion time, accuracy, inefficiency, user preference. A set of design guidelines will be drawn from this study which can be applied to usef-system interfaces of a various types of consumer products.

• 한국조리학회지
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• 제8권1호
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• pp.107-123
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• 2002

As result of analysis of the importance in this study majority the answerers indicated as recognize it important and indicated that shows difference in average among the groups. In the age there was difference among group by marketing quality and symbolic quality of menu was indicated and in the symbolic quality factor of menu as the younger age indicate much more important. There was no factor indicates do florence in average among groups subject to educational degree however, in the marketing quality and symbolic quality of the menu the higher academic degree regards it higher as indicated. As a result of difference analysis subject to channel of education it indicated as appearance of difference among the groups among factors of internal quality, marketing quality and symbolic quality of the menu. The average among groups subject to number of consecutive years indicated as there is difference by factors of external quality, internal quality, marketing qualify and symbolic quality of the menu and, the service group between 15~20 years as longer servicing period evaluate lower.

• 대한인간공학회지
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• 제29권5호
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• pp.771-782
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• 2010

Today, the number of elderly drivers who use navigation is increasing with the growing number of elderly drivers. The purpose of this study is to provide guidelines on the interface of car navigation for elderly users. To extract significant factors which were distinguished between young and elderly users, both young and elderly users executed the driving test by installing two car navigation alternatives. The analysis was conducted through t-test. The results show that significantly different factors were the number and the meaning of the menu items in the initial screen, the location and the meaning of the menu icons in the map screen, the ease of search of the menu and the text size in the menu screen. Improvements for the factors of the initial screen and map screen were made with reference to ergonomic guidelines, and suggested through experiments comparing design alternatives for the menu screen. Design alternatives were made through a combination of investigative variables, and the analysis was conducted through ANOVA. The results show that Alternative 7 (the location of the tab was placed at the bottom, menu representation was done with the text font size of 18pt and the location of menu navigation icons was shown at the upper left) was preferred in terms of user's preference and the execution time. So if the suggested menu for elderly users are added to the existing design, both users will satisfy their desires. The guidelines suggested in this study will help the designer of car navigation take elderly users into consideration.