• Culinary science and hospitality research
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• v.15 no.3
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• pp.15-28
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• 2009

The purpose of this study is to examine customer behavior when choosing event menu at the banquet restaurant of a five-star hotel and analyze the factors of choosing the menu and its customer satisfaction. Based on the results of this study, it is possible for hotel mangers to develop good banquet event menu choices and use them when changing menu. This study adopts the Enter Method, and "t" defines 3 variables such as physiological intent, quality of food, and reasonable price. However, the other factors such as sensory images of food, contents of menu, promotion menu, cleanliness and services prove not to be important variables in this study. Among most important 3 variables, quality of food with the highest figure($\beta$ .416) is the most important variable to customer satisfaction followed by physiological intent ($\beta$ .283) and resonable price($\beta$ .134).

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.488-502
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• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1995.04a
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• pp.534-544
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• 1995

Many electronic products employ menu-driven interfaces for user-system dialogue. Unlike the software user interfaces, a small single-line display, such as a Liquid Crystal Display, is typically used to present menu items. Since the display can show only a single menu item at a time, more serious navigation problems are expected with single-line display menus(SDM). This study attempts to provide a set of unique guidelines for the design of the SDM based on empirical results. A human factors experiment was conducted to examine the effects of four design variables: menu structure, user experience, navigation aid, and number of targets. The usability of design alternatives was measured quantitatively in four different aspects, which were speed, accuracy, inefficiency of navigation, and subjective user preference. The analysis of variance was used to test the statistical effects of the design variables and their interaction effects. A set of design guidelines was drawn from the results which can be applied to the design of human-system interfaces of a wide variety of electronic consumer products using such displays. Since more generalized guidelines could be provided by constructing prediction models based on the empirical data, some powerful performance models are also required for the SDM. As a preliminary study, a survey was done on the performance models for ordinary computer menus.

• Journal of the Ergonomics Society of Korea
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• v.15 no.2
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• pp.157-163
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• 1996

A single line display menu (SDM) is widely used for the user interface of many electronic consumer products, and the designers need useful guidelines applicable to the SDM. In many studies on menus, major focus has been placed on the optimal menu structure, but only a few standard menu structures, such as $64^{1},8^{2},4^{3}$,and $2^{6}$ are usually tested for optimality. In many cases, however, ill defined or asymmetric structures are suggested as design alternatives. To determine the optimal menu structure, user performance should be obtained in terms of quantitative measures. Hence, a model is needed to provide a predicted value of user performance for a given menu structure. Altough several models have been proposed for ordinary menus, none is available for the SDM yet. To solve this problem a performance model was developed in this study using the neural network approach. This model is capable of providing quantitative measures of human performance for any menu structures without conducting additional experiments, which will save much time and reduce the design cost.

• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.91-101
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• 1993

Unit price of meal provision in industrial foodservice differs with each business. It is believed that menu management work, contents of menu, and nutrition supply performed by dietitian are different with unit price of meal provision. In this sense, purposes of this study are to examine meal management work and contents of menu, by food cost, at industrial foodservice in Taegu, Kyungbuk area and to evaluate variety of menu and nutrition supply. Results of the study are as follows: 1. Average number of side dishes provided at meal, including Kimchi, was 2 at low unit price, 3.0 at middle unit price and 3.1 at high unit price. 2. Possession ratio of account books using for menu management was low. 3. With regard to kind of menu, high unit price was most various and showed more various, compared to low unit price, especially in cooking oil-used cook methods such as broil, pan-fried food, fry, and roast. 4. High unit price was found as the highest in kind of used food and supply volume. 5. Sugar, Mineral, Vitamine, and Protein were satisfied with standard food content, but fat and calcium were not. 6. Supply volume of food was positively correlated to supply volume of nutrient, but kinds of cook methods and food type were not correlated to that of nutrient.

• Journal of the Korean Dietetic Association
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• v.13 no.2
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• pp.194-206
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• 2007

The purpose of this study was to identify dietitians' perception and purchasing pattern of fruits in elementary school lunch program. This study was conducted using mail survey from September 15 to October 30, 2006. Survey questionnaire was developed based on in-depth interview with three school food service dietitians. A total of 100 school food service dietitians in Seoul were participated. Based on the frequency analysis results, over half of respondents(69%) provides fruits every week, and 23% of respondents provides them twice a week. Strawberry, watermelon, apple, and mandarin were identified as the most frequently served fruits in Spring, Summer, Fall, and Winter, respectively. Sixty two percent of respondents indicated they offered imported fruits, such as banana and pineapple, less than 10% of total fruits. Ninety three percent of respondents selected private contract when they purchase fruits, and forty four percent of dietitians decided fruits purchasing procedure by themselves. Respondents addressed "Apples and Pears were appropriate for a dessert." and "Apples and Pears supply nutrition such as calorie and vitamin." as the advantages of offering apples and pears in school lunch menu. They also indicated difficulty in preparation work and many leftovers as the disadvantages of offering apples and pears. When purchasing apples and pears, dietitians considered taste as the first criteria and price as the second. Respondents perceived that elementary school students preferred apples and pears in a neutral level. Respondents also had higher preference for an-sim apples which can be eaten without peeling for school lunch menu and higher intentions to provide in school lunch menu. The survey results also found that respondents' intention to offer apples in school lunch menu was higher than intentions to offer pears. The implications to increase the chance of fruits offering in school lunch menu were discussed.

• Korean Journal of Community Nutrition
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• v.14 no.5
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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.

• 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.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.21-37
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• 1989

This paper studied what kind of foods were served how often in the table of the Royal family birthday parties by analyzing 18 sets of the Royal family birthday party menu with respect to the rank of Royal family for each season respectively among all the kinds of food menu of Chosun Dynasty. From this sudy a good representation of primary Royal King's birthday menu could be drown. The menu of the King was most in variety. And the King was served in the range of 46 to 74 kinds of food and its number of dishes varied 28 to 40, and the other royal family were served in the range of 19 to 44 kinds of foods and its number of dishes varied 15 to 26. The menu included variable dishes such as Yoomilkwa (fried cookies 油蜜果) 7, Gangjung 17 (fried rice cookies 姜?) 17, Dasik (mold cookies 茶食) 8, Suksilkwa (cooked fruits 熟實果) 1, Jungkwa (compoted fruit 正果) 1, Byung (rice cakes 餠) 25, Umchung (punch 飮淸) 4, Sengka (fresh fruits 生果) 21, Jusik (main meal 主食) 4, Chanpum (side dishes 饌品) 27, Jomipum (sauce, honey, mustard 調味品 ) 3.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.37-53
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• 2011

The objective of this study was to prepare the base on which Korean food can become a globally important health food. A focus group interview was conducted with a nutritionist and professor of food and nutrition to select the Korean food for a healthy menu. Five main categories were established to select a healthy menu based on the Korean food philosophy, including Korean food made from beans, Korean food made using fermentation, Korean food made using various colors, Korean food with high dietary fiber, and Korean food made with abundant unsaturated fatty acids. The 52 healthy menu items selected based on these standards were composed of easily available food materials. The efficacy of food materials described in Sikryochanyo, the traditional Chosun dietary therapy, was checked to verify the efficacy of this healthy menu. This study demonstrated that basic materials can be efficiently used to enable citizens to select Korean food as an international health food. As such, the results can be utilized to publicize Korean food as a healthy food.