• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.108-123
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• 2010

The purpose of this study was to investigate school food service satisfaction and menu preferences of high school students in Iksan, Cheonbuk area. Self-administered questionnaires were completed by 692 high school students. Data was analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the $X^2$ -test or t-test. The mean satisfaction score with school food service were 2.8 points out of 5 points. The satisfaction scores for menu (2.8 points) and food temperature (3.1 points) were low, but satisfaction with hygiene and facilities (2.7 points) and service (2.6 points) were lowest. The reason that high school students left food was 'the food taste is not good' (65.3%). The school food service areas needing improvement according to the subjects were food taste (39.3%), hygiene (24.3%). The mean score for menu preference was 3.7 points. The highest menu preference menu for the rice category was stirfried rice (bokeumbap), for the soup was meat soup, for the kimchi was Korean cabbage kimchi. Based on the results we made the following suggestions: To increase the satisfaction with school food service, changes in the school food service policies are needed at the government and school levels. Efforts should be made to improve the taste of school food. The school food service menu should be improved by taking into account the preferences of the users. There is also a need for the development of nutrition programs like nutrition consulting linking students and family, and nutrition camps that will encourage correct dietary habits.

• Journal of the Korean Dietetic Association
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• v.24 no.2
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• pp.159-168
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• 2018

Children's exposure to various vegetables has been associated with higher preferences and intake of vegetables. Attractive names have been reported to increase children's vegetable intake in school lunches. This study hypothesized that the number of vegetables identified correctly may be used as a measure of exposure to vegetables. The survey was administered to students (n=368) at an elementary school located in Gyeonggi-do to determine the association of number of vegetables identified correctly with factors regarding vegetable intakes and effects of descriptive menu names on consumption intentions in school lunches. Students were asked to identify the correct names for nine vegetables and rate their desire to eat six vegetable dishes labeled with general names and two different descriptive names. Descriptive menu names did not consistently increase subjects' desire to eat vegetables compared to general menu labels. Children who ate two vegetable dishes and more per meal tended to identify the names of more vegetables than those who ate less, without reaching statistical significance (P=0.057). Moreover, 5th graders who answered that they ate more than two vegetable dishes each meal had significantly higher scores in identifying vegetable names than those who did rarely (P<0.05). There was no significant association between the number of correctly identified vegetable names and children's vegetable preferences and frequency of being served vegetable dishes. Mother's vegetable preference showed a significant positive association with vegetable preferences of children (r=0.147, P<0.01) and fathers (r=0.340, P<0.01) as well as the number of correctly identified vegetables by children (r=0.183, P<0.01). The results of this study cannot support the advantage of descriptive menu labels over general menu labels. However, it suggests that the number of correctly identified vegetable names could serve as a measure of children's exposure to vegetables associated with factors regarding vegetable intake.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.1-20
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• 2002

The rapidly changing environments of today's hospitality industry lays more and more emphasis on the management of food & beverage sector. Hotel restaurants changes their menus 2 times a year. But they tend to modify or complement old items, or imitate other restaurants'menus, rather than try new ones. In addition, the change cycles are determined without any systematic and scientific criteria. Based on the survey, a plan for managing menu change cycles is proposed. The proposed plan is summarized as follows: First, the survey result demonstrates that the appropriate frequency of menu changes is: twice a year for the fixed menu; four times for the seasonal menu; four times for the promotion menu; twice for the business menu; and, three times for the event menu. Second, under the management maintained by consistent monitoring of menu change. Third, menu change should be managed through the menu analyses on its profitability, popularity, and the potential for further growth. Fourth, menu change should be managed through the periodic investigations of the tastes and preferences of the customers. fifth, a unique system for the menu change should be constructed by analyzing of other competitive restaurants or restaurant chain stores.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.35-46
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• 2007

The food service industry is maturing day by day. Nowadays, people recognize the importance of menu. Menu is not just for the communication of information about menu items. It is also an important marketing tool. Past research was about the choice of menu items. However, the colors and legibility of menu are also important. The basic color and legibility of menu may affect the choice of menu items. Also, customers have different preferences when it comes to menu design. In the past, however, food service industry experts did not work closely with menu designers. The next section reviews the research on the chromatology of menu and lettering preferred by customers. In addition, a method to plan the design of menu is suggested.

• Journal of Nutrition and Health
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• v.57 no.3
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• pp.349-364
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• 2024

Purpose: This study used the Analytic Hierarchy Process to evaluate the relative importance of the factors that school nutrition teachers and dietitians consider during menu planning for school foodservices across various educational levels. Methods: An online survey was conducted from December 2023 to January 2024. The hierarchical structure for school foodservice menu management was developed through content analysis, consisting of five high-level categories and 3-4 low-level factors. Questionnaires were distributed to 395 nutrition teachers and dietitians from kindergarten, elementary, middle, and high schools nationwide. One hundred and sixty-six responses were received, resulting in a 42.0% return rate. These responses were analyzed using Microsoft Excel and SPSS Statistics. Results: The most commonly referenced sources for school foodservice menu planning were 'menus obtained from websites' (19.4%). The most significant challenge encountered was 'incorporating students' preferences' (18.6%). In the hierarchy of categories considered for school foodservice menu management, 'employees and facilities' ranked highest (0.2347), followed by 'preference' (0.2312), 'nutrition balance' (0.2027), 'cooking process' (0.1726), and 'food materials' (0.1588). Within each category, the top-ranked factors were 'employees' cooking skills' (0.3759), 'students' preferences' (0.4310), 'dietary reference intakes' (0.4968), 'foodservice hygiene' (0.4374), and 'food costs' (0.4213). The study also compared the relative importance of factors according to the educational levels, and the top-ranked factors were the same across all educational levels. In particular, 'students' preferences', 'dietary reference intake', and 'food costs' aligned with the top three challenges in school foodservice menu planning. Conclusion: Enhancing working conditions for school foodservice employees and developing menu planning methods that accommodate students' preferences are necessary. These findings will provide foundational data for future school foodservice menu management strategies.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.67-78
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• 2008

This study is focused on developing traditional folk products by utilizing the representative crops and indigenous products of Wanju area on the basis of surveys on the visitors to the native local restaurants. The study examined 110 visitors of thirty native local foods restaurants in Wanju area from December 5, 2007 to January 5, 2008. The result of this study is as follows. First, the restaurant visitors presented different opinions about the competitiveness of Wanju foods and gender-wise differences in their food competitiveness, food information and food choice. This can be translated as men and women had different preferences in how much they spend for eating out and choosing foods. Second, their different age, incomes and jobs also indicated their different preferences. Third, they point out broth, cooked rice, and dessert as the native local menu that must be developed in Wanju area. Among the local menu to be developed were Wanju style mushroom rice, chicken stew, oriental herb duck soup and fruit dessert. The effort to exploit the native local menu of Wanju should contribute to activating the sales of restaurants and further to the economic development of the region.

• The Journal of the Korea Contents Association
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• v.10 no.12
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• pp.1-9
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• 2010

Diabetes is a type of metabolic disease presented by high blood sugar and that leads to significantly decrease the quality of life causing various symptoms. It is essential to manage a systematic menu for preventing such diabetes even though there are some ways for it including diet, physical exercise, medicinal prescription, and so on. This study proposes a smart phone based personalized menu management system for achieving the systematic diabetes management. At the present time almost menu systems for diabetes patients are subjectively prescribed by dietitians or doctors and that does not reflect current situations and personal preferences. The system proposed in this study provides the menu for diabetes patients according to season, weather, time, and personal preferences. In particular, the recipe and personalized menu for patients can be provided without limiting any time and location based on smart phone services, and its menu can easily be changed or selected by the phone.

• Korean Journal of Community Nutrition
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• v.7 no.4
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• pp.559-570
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• 2002

This research was to investigate the operation of contracted food service management and menu preferences of middle school students in Seoul. Questionnaires were distributed between Dec. 1 and 20,2000 in 10 middle schools. Statistical data analyses were completed using the SAS package, including the mean, standard deviation and frequency analysis. The results can be summarized as follows: The average number of meals per middle school was 1,000 and only lunch was served in each school. In terms of facilities and equipment, low rates of the possession of cooking equipment and food carts were the major hindrance to work and production efficiency. The students' main demands were taste, sanitation, variety of food, the introduction of brand foods, the price of foods, and the speed of reaction to their dissatisfaction. Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. beef-rib soup was preferred to broth. for side dishes, fish, roasted meat and fried foods were highly favored, along with processed foods, with low preferences for vegetables. The middle school students favored fruits. Lastly, they requested that the quality of school meals be improved through the development and supply of various desserts.

• The Korean Journal of Food & Health Convergence
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• v.9 no.4
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• Journal of the Korean Dietetic Association
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• v.7 no.3
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• pp.274-281
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• 2001

The purpose of this study was to improve menu management of welfare institutions for mental-disorders. Special objectives were: to analyze dietitians' special considerations for menu planning in the view of nutrition, recipients' food preferences, and foodservice management; and to interprete menus by food groups and food costs. An open-ended questionnaire was developed and sent to 55 dietitians of welfare institutions for mental-disorders by a fax. Dietitians were asked to write their special considerations for menu planning relating to the nutrition, recipients, and menu management. A total of 46 dietitians responded to the questionnaires. Also, 32 weekly menus were sent to analyze in this study. Results of this study showed that dietitians considered specially energy, proteins, vitamins, minerals, and fats for recipients's health conditions and daily RDA. However, dietitians wanted more information about right menu plan manuals for psychiatric patients. Analysis of weekly menus showed that milk and milk products were th most insufficient serving food group in these institutions. Also, snacks (p<0.05)and milk products (p<0.05) serving was significantly affected by higher food costs. The results implicated that future research on menu development should be necessary for nutritional balanced meal services in welfare institutions.