• 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.

• 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.

• Archives of design research
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• v.18 no.3 s.61
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• pp.191-198
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• 2005

Menu is the most common interaction tool to select and execute a specific menu item from multiple menu options. With the very rapid increasing amount of information, various new menu designs have been developed. In this research, the pull-down menu, fisheye menu and grid menu were tested to compare the performance time, error rate, simplicity, usefulness, user friendliness, and overall user preference of each menu type. The grid menu was more efficient in selection speed than the pull-down and fisheye menus when the number of menu-items was 50 and 100. The time needed to choose a menu-item with a grid menu was less affected by the size of menu. The pull-down and the grid menus were considered to be more satisfactory, simple, user friendly, and useful than the fisheye menu. 42.3 percent of subjects indicated that the grid menu was their preferred selection tool among the menus. The grid menu is an efficient and robust alternative menu choice for small and middle size menu list. Further study is required to examine the possibility of grid menu on mobile devices.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.253-260
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• 2006

The purpose of this study was to suggest menu pricing strategy based on understanding about customer perceived value of products and services. The technique known as PSM (Price Sensitivity Measurement) was used for analysis of price sensitivity for 3 menu items of a family restaurant in Seoul. A questionnaire was developed through literature review and modified after pilot test. Questionnaires for the main survey were distributed to 250 customers on their visit to the restaurant, and a total of 138 questionnaires were used for analysis (55.2%). The statistical analysis of price sensitivity was conducted using PSM, and descriptive analyses were conducted using SPSS Win (12.0). The main results of this study were as follows: the price sensitivity of beef tenderloin steak was higher than two other menus and the stress range of teriyaki chicken was almost 0, that is, the price sensitivity of teriyaki chicken was very low. Present menu prices of 3 menu items were within the range of acceptable prices, but had some distances from the optimal pricing point. From the result of this study, it was concluded that price adjustment or price promotion strategy would be effective for increase in sales of beef tenderloin steak, and marketing strategies to enhance consumers' perceptions of value should be conducted for all menu items by situations. Overall, PSM technique could be a helpful tool for researchers and managers of foodservice organizations to understand how consumers' perceptions of value are affected by the interaction of price and quality.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.143-155
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• 2014

The purpose of this study was to analyze adaptation for Korean foods and satisfaction for university foodservice by nationality and residence period of Chinese and Japanese university students in Daejeon, Republic of Korea. Among 330 questionnaires distributed to Chinese and Japanese students, 294 complete questionnaires (89.1%) were analyzed. The questionnaire included two 5-point scales for measuring levels adaptation of for Korean food and satisfaction with university foodservice, respectively. Japanese students' level of adaptation for Korean food (3.16) was significantly higher than that of Chinese students (2.96). As the length of residence in Korea increased, the frequency of using university lunch service per week significantly decreased. The main factor when selecting a menu item was food taste (39.8%, 22.8%) in both Chinese and Japanese students, whereas the next main factor was preference (16.4%) in Chinese students and nutrition (18.7%) in Japanese students. The preferred cooking methods for meat were stir-frying (31.6%) and roasting (25.9%). For fish, Chinese students preferred braising (32.7%), whereas Japanese students preferred roasting (26.8%). Both Chinese and Japanese students preferred sukchae (45.6%, 43.1%) for vegetables. Factor analysis grouped 17 items measuring university foodservice into four factors, 'sanitation & employee service', 'physical environment', 'food' and 'customized menu & information' and the mean scores were 3.56, 3.30, 3.20 and 3.00, respectively. Chinese students were significantly more satisfied than Japanese students with the 'physical environment', 'sanitation & employee service' and 'customized menu & information'. These results suggest that efforts such as developing a greater variety of menu items with mild tastes and somewhat less flavor, applying preferred cooking methods, offering special menus for foreign students, providing nutrition information on menus, and offering a description of menu items in the foreign languages could improve Chinese and Japanese students' levels of satisfaction with university foodservice.

• Journal of Nutrition and Health
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• v.30 no.5
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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.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.650-657
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• 2009

This study was designed to determine the effects of meat country-of-origin on the perceived quality, perceived risk, perceived value, and purchase intension of restaurant menu items. A total of 237 university students in Seoul were used in the final statistical analyses, which included factor analysis, ANOVA and Duncan's test. The results were as follows: First, in the case of perceived quality, the participants gave higher evaluations of restaurant menu items better when the origin of the foodstuff was Korea. Second, the effects of origin on perceived value were not statistically significant. Third, the effect of origin on the purchase intension of fried chicken was statistically significant, but the effects of origin on the purchase intension of boned rib and fillet were not statistically significant. Lastly, the limitations of this study and suggestions for further research are presented.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.190-196
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• 2015

Restaurants implement menu labeling to provide nutritional information to customers in an attempt to help customers select healthy menu items. Considering the increase in food-away-from-home consumption, the purpose of this study was to identify motivators and barriers in restaurant customers regarding use of menu labeling. Data were collected from a survey on restaurant customers in Seoul, Korea. The findings of this study indicate that customers used menu labeling for health reasons. However, barriers to using menu labeling were identified as small font size, difficulty in locating nutritional information display, and difficulty in interpreting nutritional information. In addition, they also suggested expanding the scope of menu labeling for restaurants by including chain restaurants with less than 100 units. The findings of this study offer strategies for the government to improve menu labeling practices for customers.

• Journal of Nutrition and Health
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• v.31 no.9
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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)

• Nutrition Research and Practice
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• v.16 no.4
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• pp.537-548
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• 2022

BACKGROUND/OBJECTIVES: South Korea has been conducting the Sodium Reduction Restaurant Project since 2015 to reduce sodium contents in restaurant menus. The purpose of this study was to analyze changes in the sodium content of menus as determined by the Daegu Sodium Reduction Restaurant Project between 2015 and 2019. MATERIALS/METHODS: Intervention was aimed at reducing the sodium contents of over 10% of menu items in participating restaurants. On-site inspections and evaluations were conducted using a checklist, and reductions in sodium contents were determined by analyzing the salinities and sodium contents of menus after intervention. RESULTS: Post-intervention salinities and sodium contents were significantly lower than baseline values in 2016 (P < 0.001), 2017 (P < 0.001), 2018 (P < 0.001), and 2019 (P < 0.001). However, sodium contents and salinities differences before and after intervention were not significant in 2015. Sodium contents of more than 20% of menu items offered by restaurants that participated in the Sodium Reduction Restaurant Project for 2 yrs starting in 2016 declined by 28.9%. On the other hand, the sodium reduction rate achieved by restaurants that participated for 4 yrs from 2015 reached 55.4%. The percentage of restaurants that participated in the project increased annually, though some failed to be designated as Sodium Reduction Restaurants because they did not meet sodium reduction rate requirements. CONCLUSIONS: Positive correlations were found between duration of participation in the project and sodium reduction and designation rates. Sustainable long-term support at the national level is required to expand the project to other regions.