• 한국조리학회지
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• 제20권5호
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• pp.124-129
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• 2014

The purpose of this study is to investigate if the three selected constructs that constitutes physical environments, service quality, and importance of menu affect college student satisfaction and the number of visit to coffee shop, respectively. Frequency, reliability, factor, and multiple regression analysis were employed for the study. Most of the created variables related to physical environments, service quality, and importance of menu were found to be significant relationships with overall satisfaction and the number of visit to coffee shop. Limitations of the study and assignments for future research were discussed.

• 한국조리학회지
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• 제13권2호
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• pp.260-274
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• 2007

This research explores the intension of repeatable guests through on the wedding facilities, employees' service ability, and banquet menu. First, wedding facilities include transportation, parking lots, subsidiary facilities, reception desks, Paebaek Rooms, and waiting rooms for brides. Secondly, according to the analysis for service quality of hotel wedding feasts, respondence and sympathy were not be fully considered while good effects showed through materiality, reliability and conviction. Thirdly, hotels will be expected to have re-visiting guests when the guests have good experience on the hotel facilities and satisfying menu. Alternatively, menu would have a negative result if there's not satisfying service. Employees should be aware of the list of menu and can be able to offer a suggestion. In other words, a banquet has to be prepared not only with fresh or seasoned ingredients but with good service to make the guests revisit. Therefore, we should be aware of what our guests want and how to prepare for their satisfaction.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.183-190
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• 2004

This study was designed to identify how customers considered menu selection attributes on menu choice, and so the instrument for measuring that question was developed and menu selection behavior types were analyzed by customers' characteristics. Cronbach's alpha to assess the internal reliability of the developed scales was 0.8361, which indicated to be highly reliable. Construct validity was assessed by principal components factor analysis with a Varimax rotation to identify underlying dimensions of menu selection and then four factors explaining 55.618% of the total variance were found. These factors were labeled as 'quality of meals', 'attractiveness of meals', 'healthfulness of meals' and 'variety of meals', respectively. As a result of analysis on menu selection factors, 'quality of meals'(3.82 out of 5) was the highest consideration followed by 'variety of meals'(3.51), 'healthfulness of meals'(3.49) and 'attractiveness of meals'(3.34), so that menu marketing approaches in the perspective of quality of meals would do lead customers' selection rates, customer satisfaction and then sales highly. Frequent visitor selected menu indifferently but customers who were interested in food and menu highly, who perceived meals' quality highly, and who were satisfied with overall foodservice did with concern. On the basis of these results of study for the target of food court-style B ＆ I foodservice operation, which was introduced as an ideal model in future foodservice market by the concept of 'customer's selection right', the following study related with customers' meal patterns and perception of foodservice by menu selection attributes would be able to predict the chances for success of food court-style foodservice operations.

• 대한지역사회영양학회지
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• 제14권5호
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• pp.545-555
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• 2009

School foodservice customers are likely to be tired of repeated cycle menus and their satisfaction for meals offered in school is inclined to be low. The menu variety is an important factor in increasing customer satisfaction. The purpose of this study was to investigate customer perspectives for applying rice based bread menus in order to add menu variety and promote using rice processed products in school foodservice. The questionnaire was distributed to 760 parent samples in elementary schools and 520 student samples in middle/high schools and a total of 665 and 387 usable data were collected, respectively. Food habits such as preference for cooking method, menu preference, food allergy and nutritional perspectives for menu and customer perception for rice based bread like quality, reliability, price, and purchasing convenience were investigated using 7 Likert scale. Also expected menu types applying rice based bread and offering frequency of rice bread menu were examined. Preference level for bread-based meals were moderate and students' preferences were slightly higher than parents. Menu types applying rice bread expected by middle/high school students were western food (49.4%), spaghetti (28.4%), set menu (13.7%), noodle (17.6%), Korean food (11.1%), Chinese food (10.9%) and porridge (4.5%). The most occupied rate was once in a week for expected offering frequency. Most respondents perceived that rice bread was more nutritive and qualitative than the wheat based one.

• 동아시아식생활학회지
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• 제25권5호
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• pp.922-931
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• 2015

To investigate and analyze the influence of trust on consumer satisfaction in rice cake cafe menus using domestically grown food ingredients, this study divided selection attributes of rice cake cafe menus into safety, nutrition, ethicality and marketability through an exploratory factor analysis and analyzed reliability and correlation among these variables. As a result, these four factors were adopted as selection factors, and the results of the correlation analysis among the variables showed that the four factors were statistically correlated with trust and customer satisfaction. The result of validity and reliability testing on consumer trust showed that the menus were reliable and trustworthy as they had been made using domestically grown agricultural products. Analysis of how cafe selection attributes affect trust showed that the these variables had a significantly positive influence on trust in the order of safety, marketability, nutrition, and ethicality. The influence of the selection attributes on customer satisfaction was statistically significant, and the independent variables had a significantly positive influence on trust in the order of marketability, ethicality, safety, and nutrition. In verifying the mediation effect of trust on customer satisfaction, the four factors of rice cake cafe selection attributes had statistically significant mediation effects.

• 한국조리학회지
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• 제16권2호
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• pp.49-63
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• 2010

호텔 레스토랑의 효율적인 메뉴 관리를 위하여 조리 표준량 목표를 설정하여 일정한 메뉴 품질 관리를 제공하므로 종업원들 간의 정보 교환, 원활한 업무 수행, 고객 유지 및 창출 방법을 모색하는데 있다. 본 연구의 실증적 분석은 호텔 레스토랑에 근무하는 종업원을 대상으로 설문조사를 실시하였고, 통계자료 분석은 SPSS WIN 12.0 프로그램을 활용하여 분석하였다. 빈도 분석, 신뢰도분석, 요인 분석, 상관 관계 분석, 선형회귀 분석을 실시하였고, 구성간의 표준량 목표의 조절 효과를 보기 위하여 곱 모형을 사용하는 조절회귀 분석을 실시하여 가설을 검증하였다. 업무효율성을 높이기 위해서는 표준량 목표를 사용하여 메뉴 관리를 해야 하고, 메뉴 계획 단계에서는 직원들과 충분한 협의에 의해서 메뉴를 구성하며, 그 과정에서 표준량 목표를 도구로 사용하여 메뉴 계획을 진행함으로써 업무효율을 높일 수 있다. 고객 서비스 업무의 효율을 높이기 위해서는 메뉴 운영 시 고객의 취향과 트렌드에 맞는 메뉴들로 표준량 목표를 설정하여 지속적으로 변화에 맞춰서 수정 보완하는 운영 관리에 따라 업무효율에 영향을 미친다는 것을 확인하였다.

• 한국조리학회지
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• 제16권1호
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• pp.92-103
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• 2010

본 연구의 목적은 서울 시내에 소재한 대표적인 특1급 호텔 이태리 레스토랑의 메뉴 품질이 고객 만족과 재방문에 미치는 영향 관계를 분석하는데 있다. 조사 기간은 2009년 6월 20일부터 6월 26일까지 7일 동안 이태리 레스토랑을 방문한 고객을 대상으로 설문조사를 하였으며, 분석방법은 빈도분석, 신뢰도분석, 요인분석, 상관관계분석, 다중회귀분석을 실시하였다. 연구 결과는 첫째, 이태리 레스토랑의 선택 기준은 음식의 맛이며, 이태리 레스토랑의 메뉴 품질에 대한 총 45개의 변수를 가지고 요인분석을 실시한 결과, 메뉴 구성 요인, 음식 품질 요인, 메뉴 서비스 요인으로 도출되었다. 둘째, 이태리 레스토랑의 메뉴 품질 중에서 메뉴 구성과 메뉴 서비스가 고객 만족에 유의한 영향을 미치는 것으로 나타났다. 셋째, 고객 만족은 재방문에 유의한 정(＋)의 영향을 미치는 것으로 나타났다. 넷째, 이태리 레스토랑의 메뉴 품질 중에서 메뉴 구성은 재방문에 유의한 정(＋)의 영향을 미치는 것으로 나타났는데, 음식 품질과 메뉴 서비스는 재방문에 유의한 정(＋)의 영향을 미치지 않는 것으로 나타났다. 연구의 한계점으로는 서울 시내에 소재한 특1급 호텔 이태리 레스토랑으로 지역을 제한하여 조사를 하였기 때문에 전체적인 이태리 레스토랑의 메뉴 품질을 대표할 수 없다고 생각된다. 향후 연구에서는 외식업체의 이태리 메뉴 품질에 관한 다양한 연구가 진행이 되어야 하겠다.

• 대한영양사협회학술지
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• 제11권2호
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• pp.170-178
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• 2005

The purposes of this study were 1) to analyze the effect of the information quality of standard menu system of ERP on the user’s satisfaction 2) to analyze the effect of the information quality of standard menu system of ERP on the user’s performance. The questionnaires were distributed to 260 end users(dietitians, foodservice management managers) in charge of managing the institutional foodservice such as the office(government agencies, factories), schools(universities, middle and high school) and hospitals which were managed by contract foodservice management company “C” in Seoul and Kyunggi. The surveys were performed from July 26 to July 30, 2004. Two hundred and fifty questionnaires were responded(response rate : 96.2%). The statistical analysis was conducted by using SPSS Win(11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation and simple regression analysis were performed. The results showed that the information quality of standard menu system of ERP have a significant positive effect on the user’s satisfaction(p<0.001) and user’s performance(p<0.001). When constructing standard menu system on ERP in the contract foodservice management company, the information quality of standard menu system of ERP should be guaranteed in order to satisfy the end-user and to improve the user’s performance.

• 한국조리학회지
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• 제21권4호
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• pp.29-41
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• 2015

본 연구는 호텔 연회뷔페 메뉴의 중요도 요인이 고객만족과 충성도에 미치는 영향을 분석하기위해 SPSS 18.0 통계 패키지 프로그램을 활용하여 분석하였고, 사용된 통계기법은 빈도분석, 요인분석, 신뢰도 분석, 회귀분석을 실시하였다. 가설 검증 결과, 첫째, 호텔 연회뷔페 메뉴의 중요도 요인은 고객만족 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 호텔 연회 메뉴의 고객만족은 고객 충성도 정(+)의 영향을 미치는 것으로 나타났으며, 셋째, 호텔 연회뷔페 메뉴의 중요도 요인은 고객 충성도 정(+)에 영향을 미치는 것으로 나타났다. 호텔 연회뷔페 메뉴의 중요도 요인이 고객만족과 충성도를 가지게 하기 위해서는 호텔 연회 뷔페 메뉴의 양이나 메뉴의 독창성보다는 신선한 식재료를 이용한 건강과 영향을 고려하며, 다양한 세대별 선호 메뉴들을 이용하는 것이 호텔 연회뷔페 활성화에 반영될 것으로 사료된다.

• 한국식생활문화학회지
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• 제24권5호
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• pp.506-517
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• 2009

This study was conducted to investigate the effects of 6 Sigma on menu management, work commitment and quality in the culinary division of hotels and family restaurants. In addition, this study sought to identify the effects of menu management, work commitment and quality performance on customer satisfaction. Furthermore the relationship between menu management and culinary quality was evaluated here. The subjects evaluated in this study were employees of culinary division of hotels and family restaurants that implemented or were about to adopt the 6 Sigma program. A total of 385 questionnaires were analyzed using factor analysis, a reliability test, and covariance structural analysis. The results revealed that the 6 Sigma program influenced menu management, work commitment and culinary quality. Moreover, menu management, work commitment and culinary quality performance were found to impact customer satisfaction and culinary quality performance. Based on these findings, culinary divisions of hotels and family restaurants should incorporate the 6 Sigma program as soon as possible. To implement this program, faultless data for the 6 Sigma program should be collected using sufficient preparation procedures. After the data were collected, a task force team should be developed, experts should be cultivated and employees should be trained as necessary. Finally, the current level of product and services should be measured and reported to all employees in the culinary division and a challenge spirit should be brought with understanding for the reason for implementation of the 6 Sigma program. In implementing the 6 Sigma program, the leadership of the top manager and the head of the culinary division is very important.