• 한국조리학회지
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• 제20권4호
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• pp.224-238
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• 2014

본 연구의 목적은 서비스기업의 물리적 환경이 고객이 경험하고 소비하게 되는 서비스상품과 메뉴품질지각에 어떠한 영향을 미치는지 그리고 고객태도에 어떠한 영향을 미치는지를 확인하는 것이다. 연구목적을 달성하기 위해 물리적 환경, 서비스품질, 메뉴품질 그리고 고객만족에 관하여 이론적 고찰을 실시하였으며, 가설검증을 위해 실증 조사 분석을 실시하였다. 분석결과는 다음과 같다. 1) 서비스기업의 물리적 환경은 매력도, 청결도, 주변요소, 공간 및 편리성요인으로 확인되었다. 2) 물리적 환경요인 중 매력도, 청결도, 주변요소 요인은 고객이 지각하는 서비스품질에 유의한 영향을 미치는 것으로 나타났다. 3) 물리적 환경요인 중 매력도, 청결도, 주변요소 요인은 고객이 지각하는 메뉴품질에 유의한 영향을 미치는 것으로 나타났다. 3) 고객이 지각한 서비스품질은 메뉴품질에 유의한 영향을 미치는 것으로 나타났다. 4) 고객이 지각하는 서비스품질과 메뉴품질은 고객만족에 유의한 영향을 미치는 것으로 나타났다.

• 한국조리학회지
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• 제16권1호
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• pp.152-164
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• 2010

이 연구에서는 해산물 뷔페 레스토랑의 메뉴 품질 요인과 경영의 전략의 성공을 찾고 이해를 하는데 있다. 또한 고객들이 메뉴의 품질 측정 항목 중에서 가장 중요하게 생각하는 요인이 무엇인지를 도출하고 메뉴 품질 요인이 고객 가치를 통하여 고객 만족이 어떻게 이루어지는지를 알아보는데 이 연구의 목적이 있다. 해산물 뷔페 레스토랑의 무한경쟁시대에서 이 연구는 해산물 뷔페 레스토랑의 전략적인 방법과 영업의 활성화를 위한 기초자료를 제공하고자 하였고, 경영자에게 고객들이 원하는 기초자료를 보여주고 있다. 메뉴 품질의 하위 차원인 맛, 영양, 신선도는 고객가치에 정(+)의 영향을 미치는 것으로 나타났다. 즉, 고객은 seafood buffet restaurant에서 제공하는 맛, 영양, 신선도를 매우 중요하게 생각하는 필수 요소임을 제시하는 것이다. 고객 가치는 고객 만족에 정(+)의 영향을 미치는 것으로 나타났다.

• 대한영양사협회학술지
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• 제11권3호
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• pp.320-330
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• 2005

The purpose of the study was to assess students’preferences on vegetarian menus served at middle and high schools. Four school food service programs that served primarily vegetarian menus were located in Seoul, Kyunggi, Kangwon, and Choongnam provinces. A total of 100 menu items frequently served at the schools were identified. Students participating in the school meals programs were asked to assess their preferences of the menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 659. Statistical analyses were performed with descriptive statistics, t-tests, and one-way analysis of variance. Menu items of the highest preference scores included kimchi stew, stir-fried kimchi, nangmyon(cold noodles), fried rice and kimchi, miso stew, soft tofu stew, and hard-boiled quail eggs in soy sauce. By menu category, one-dish foods(3.97) were the most preferred and muchim and namul were the least preferred. Female students showed higher preferences on kimchi, steamed items(jjim), stir-fried items, namul, and muchim than male students; middle school students’preference scores were higher than those of the high school students in most menu categories. The menu preference is known as one of the most important factors determining students’food consumption and satisfaction with school food service. Dietitians working at school food service programs that serve primarily vegetarian menus should provide students with nutrition education on proper food selection and focus their efforts on developing new recipes using various vegetables and preparation methods to improve students’food consumption and menu preference.

• 대한영양사협회학술지
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• 제5권2호
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• pp.194-204
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• 1999

The objectives of this study were to assess the current practices of implementing selective menus and to identify the perception of foodservice manager and customer on selective menus for hospital foodservice would be fulfilled. Two types of questionnaires for hospital foodservice managers as well as customers were developed. Questionnaires were distributed to managers of 8 hospital foodservice department and 317 customers of patient meal service, and 6 managers and 139 customers were responded. The data were analyzed using frequency and t-test. The results of this study can be summarized as follows : 1. In hospital foodservice operations, the selective menu pattern was first introduced by L hospital on June 1994 in Seoul and recently 8 hospitals were currently implementing selective menus. But using rate of selective menus by patients were relatively low(23.2%), ranging from 15% to 32%. 2. Customers' needs for selective menus were rated significantly higher in the group of patients(4.24/5) who chose the selective menus than their counterpart(3.88/5). 3. The main reason not choosing selective menus was identified by patients as 'not knowing the implementation of selective menus'(52.6%), inconvenient factors in using selective menus for customer were also identified as orders : 'lack of nutrition information on menu item'(38.6%), 'complexity in procedure'(29.8%), and 'lack of menu variety'(26.3%). However managers considered 'managerial burden' and 'limited human resource' as main obstacle to implement the selective menu pattern. 4. Customers indicated 'variety of menu', 'active public relations' as effective methods to enhance using rate of selective menus, however, foodservice manager indicated 'variety of menu'(50%), 'improvement of quality'(16.7%), and 'simplicity in procedure'(16.7%). Based on the results of this study, following recommendations have been suggested : Managers in patient meal service should recognize customer needs for implementing selective menus and pay more attention in implementing selective menus and activating this program. For more effective implementation of activating selective menu program, the foodservice department should establish action plan on 'active publicity work', 'simplicity in procedures', 'variety of menu' and 'improvement of quality'. Especially nutrition informations on meals should be provided for customers in order to elevate participation rate.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2005년도 학술논문발표집
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• pp.109-122
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• 대한가정학회지
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• 제38권3호
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• pp.131-147
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• 2000

The purpose of this study was to identify food management behavior of housewives in island areas and to find if the behavior patterns were different between the regions, Hansan and Ullung island. An instalment based on previous researches was designed to measure food management behavior and was administered to 274 housewives in 1994 and 1998. Considering the condition of cooking-equipment possession, the percentage of possession for refrigerator, mix, electric range were significantly higher for households in Hansan Island than their counterparts. For food-budget planning, those in Ullung Island were more likly to plan their budget than those in Hansan Island. Menu planning patterns, considerable factors for food selection as well as cooking, and eating habits between meals were tuned out to be different between Hansan and Ullung areas. The findings of this study suggest that the condition of cooking-equipment possession, food-budget and menu planning, considerable factors for food selection and cooking, eating habits between meals were likely to vary depending on regions. Although housewives in two areas were living in island, they were not necessarily be uniform for all households but were diversified in food management behavior. Half of the respondents in Hansan Island and three-forth of the respondents in Ullung Island reported they had not planned their meal budget. The percentage of those who did not have their planned menu was 52.7∼54.1% in Hansan Island and 37.1∼38.5% in Ullung Island. When purchasing food material, housewives in Hansan Island consider the seasoning food as the most important factor, whereas those in Ullung Island consider family preference as the most important factor

• 한국식품영양과학회지
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• 제41권7호
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• pp.1020-1027
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• 2012

본 연구는 학교급식 영양(교)사들이 인식하는 메뉴 속성별 중요도와 수행도를 분석함으로써 학교급식 메뉴 운영 현황을 파악하여 향후 학교급식에서의 효율적 메뉴 운영을 위한 기초자료를 제공하고자 실시되었다. 2010년 9월 29일부터 10월 19일까지 전국의 학교급식 영양(교)사 448명을 대상으로 설문조사를 실시하였고, 총 292부가 통계분석에 이용되었다. 먼저 총 21개 메뉴속성 항목에 대해 탐색적 요인분석을 실시한 결과, '영양', '교육적 효과', '생산 능력', '품질관리 용이성', '효율성', '선호도' 등 6개 요인이 도출되었다. 메뉴속성 중요도와 수행도에 있어 영양교사들이 영양사들에 비해 메뉴의 영양적 부분에 대한 중요도를 높게 평가하고 있었고(p<0.01), 학생선호도의 경우 영양교사에 비해 영양사들이 인지한 중요도가 유의적으로 높게 나타났다(p<0.05). 수행도의 경우 영양 요인(p<0.05)과 교육적 효과 요인(p<0.001)에서 영양교사의 수행도가 유의적으로 높게 나타났고, 전체적인 수행도 역시 영양교사 집단에서 유의적으로 높았다(p<0.01). 학교급에 따라서는 초등학교 영양(교)사의 영양에 대한 중요도 인식 수준이 고등학교 영양(교)사에 비해 유의적으로 높게 나타났고(p<0.001), 수행도의 경우 영양과 교육적 효과 요인에서 초등학교 영양(교)사의 수행 수준이 중학교와 고등학교에 비해 유의적으로 높게 나타났다(p<0.001). 영양(교)사가 평가한 학교급식 메뉴속성에 대한 중요도 수행도 분석 결과에서는 전통적인 방법으로 분석한 결과 영양사, 영양교사 모두 시급한 개선이 필요한 영역과 과잉 수행되고 있다고 평가되는 영역에 아무 요인도 포함되지 않아 전반적으로 급식 운영이 효율적으로 이루어지고 있는 것으로 나타났다. 하지만 gap 분석방법으로 중요도 수행도 분석을 실시한 결과 영양사와 영양교사 집단 모두 효율성 요인만이 중요도에 비해 수행도가 높은 오른쪽 영역에 위치하고 나머지 항목 모두 수행도가 낮은 왼쪽 영역에 위치하여 개선이 필요한 것으로 평가되었다. 추가적인 분석에서 영양사 집단은 영양, 교육적 효과, 학생 선호도 요인에서, 영양교사 집단은 교육적 효과 요인에서 중요도에 비해 상대적으로 낮은 수행도를 보여 우선적으로 개선되어야 할 항목들로 평가되었다. 따라서 메뉴와 연계한 식생활 교육 등 메뉴 운영기법 개선에 대한 보다 많은 관심과 연구가 이루어져야 할 것으로 보인다.

• 한국생활과학회지
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• 제13권6호
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• pp.1047-1053
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• 2004

The purpose of this study is to assess students' attitude and satisfaction of university foodservices. We conducted a survey for this study using questionnaires with 400 university students. A total of 344 students answered with a usable response rate of 86.0%. We performed a statistical data analysis using SPSS program for $X^{2}-test$ and t-test. Students visited university foodservices more frequently for lunch than for breakfast or dinner. Students' food choice depended on taste of food. The main reasons for using university cafeteria included 'a low price' and 'economy of time'. The prior complaint factor on university foodservices was 'taste of food'. Students were more satisfied with a price than other factors. They marked 'a variety of menu' as the least satisfied. The matters, such as 'more delicious food' and 'more various menu' were pointed out for improvement. In conclusion, developing tastier food and diversifying a menu are required to enhance the quality of university foodservices.

• Journal of Nutrition and Health
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• 제30권5호
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• pp.529-539
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• 1997

The present study was to formulate a computer program to provide a menu based on a food preference survey of families in urban areas. A food preference survey was conducted by individual direct interviews of infants, children and old people in this study. In case other's food preferences were available, food menus considering all age groups could be made. Database III PLUS package was utilized for this study. The dBASE was loaded with a food compostion table of 339 different food items, along with data for amino acids and fatty acids for 171 and 43 food items respectively. Food preference, unit of food, and recommended dietary allowances were also incloded. This meun program system calculates nutrients in selected foods, and menu assessment was composed of several factors inculding energy ratio of carbohydrate : protein : fat, amino acid score, limiting amino acid, polyunsaturated fatty acid/saturated fatty acid(JP/S) ratio and Ca/P ratio.

• 대한안전경영과학회지
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• 제11권3호
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• pp.87-94
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• 2009

Today's driver information system often features a rotary control type as a main controller for menu navigation. Population stereotype should be clearly understood in designing those systems to minimize the misunderstanding by the operator. This paper investigates stereotypes for rotary controlled menu interfaces and influences of contributing principles. A human factors experiment was conducted using various configurations of control-display layouts, cursor shapes/positions, and movement directions. The results showed that the control should be on the left of the display, with a rightward icon on the right side of the cursor, in order to match the stereotype. Regression analysis indicated that Warrick's principle was the most influential principle, followed by Icon shape, Icon position, Clockwise away, and Clockwise up principles. This study provides valuable information to designers of menu-based systems such as driver information systems and main control rooms that uses rotary controls.