• 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.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.668-676
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• 2018

The purpose of this study was to investigate the quality attributes and importance that affects their satisfaction with respect to lunchboxes amongst children from low-income families in Korea. In case of $1-3^{rd}$-grade elementary school, 57.1% received lunch box through the community child center, while 45.2%, 68.5% and 80.7% of $4-6^{th}$-elementary school, middle school, and high school students received the lunch box from home, respectively. Typically, in 40.2% of all grades, the time to eat the meal was within 1~2 hours of delivery, and 34.0% consumed the lunch within 2~6 hours of delivery. With respect to intake of the contents of lunchboxes, 72.0% of the participants answered that they ate 80% of the lunchboxes delivered and 24.9% only ate 50% of the content of lunchboxes. The largest leftover were vegetables (26.9%), and the reason for leaving food was 'do not like to eat (36.1%)' followed by 'no taste (32.6%)'. Regarding improvements in delivery lunchboxes, elementary school students selected 'taste', while middle school and high school students selected 'variety of menu'. The 'nutrition (3.69 point)' of the lunchboxes was the highest satisfaction and the 'variety of menu (3.34 point)' was the lowest. In all grades, 'nutrition' and 'hygiene' were considered to be important as quality attributes of the delivery lunchboxes, and satisfaction was also high. On the other hand, in the $1-3^{rd}$-grade elementary school, 'variety of menu' and 'amount of side dish' were important but satisfaction was low. The $4-6^{th}$-grade elementary school, middle school and high school students stated that 'taste' and 'variety of menu' were important, but satisfaction was low.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.10a
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• pp.266-267
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• 2015

The information security (information security knowledge) industry is technology-intensive, high value-added industries. South Korea's response has excellent ICT skills and experience and skills in a variety of cyber attacks, has become a benchmark in the world. However, the small size of the domestic information security company, supporting infrastructure is lacking. Domestic information security industry is the primary condition to activate the export. In order to export it is necessary to develop for the Korean Cybersecurity Goods Menu for products, services and technologies of the domestic information security industry. Buyer Menu as well as foreign and domestic Seller, companies and governments know the details of the assets and product information security industry and is a prerequisite to sell. In this paper, I study the Korean Cybersecurity Goods Menu development.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.49-56
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• 2002

The purpose of this study was to analyze staff satisfaction with staff foodservice in hospitals. The study compared the hospital staff's expectations and perceptions of foodservice. The quality satisfaction values were indicated as the differences between their expectations and perceptions. The subjects were 643 hospital staff in 11 Daegu . Kyungpook hospitals. Written questionnaires were used to collect the data. The completion rate was 76.9%. There were 17 attributes for foodservice quality, which were divided by factor analysis into four main quality factors; sensory, nutrition, sanitation and service. The high expectation and low perception items on the expectation and perception grid were: seasoning of the meals, taste of the meals, variety of the menu, nutritional considerations, cleanliness of the dishes, and prompt handling of meal complaints. On all the attributes measured, expectations were higher than perceptions. The quality satisfaction values were all negative. There were highly significant(p<0.001) correlations between quality satisfaction and variety of the menu(r=0.783), nutritional considerations(r=0.770), prompt dealing with meal complaints(r=0.762), cleanliness of meals(r=0.689), and courtesy of employees (r=0.653). There is a need to improve taste, menu variety, nutrition, sanitation, speed of handling meal complaints, and courtesy.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.310-317
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• 2014

The purposes of this study were to identify the relative importance attributes, deduct the ideal combination of total utility and establish the marketing strategies for quality improvement of foodservice at funeral halls of medical centers. Data were collected using self-administered questionnaires from 102 funeral foodservice employees and 71 chief mourners or the bereaved. According to the results from a conjoint analysis, among foodservice employees at funeral hall, the relatively important attributes were 'taste (52.84%)', 'menu variety (24.419%)' and 'price (22.741%)'; among chief mourners or the bereaved, they were 'taste (50.004%)', 'price (31.388%)' and 'menu variety (18.008%)'. The ideal combination of total utility was different between funeral foodservice employees and chief mourners or the bereaved; it was higher among chief mourners or the bereaved (1.211) compared to funeral foodservice employees (1.169). Thus, there should an endeavor to improve the foodservice quality in funeral halls of medical centers through better taste, low price and similar menu variety.

• Journal of the Korea Society of Computer and Information
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• v.21 no.8
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• pp.49-55
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• 2016

In this study, we proposed the social map system prototype for intelligent crime prevention. For developing the social map system prototype, functional requirements were derived through the analysis of related cases and preceding studies. Derived requirements are providing a variety of map-based safety information, using crowdsourcing data such as SNS, connecting to intelligent CCTV. To satisfy these requirements, the prototype is developed with four main menus: the integrated search menu including social media data, the safety map menu providing a variety of safety and danger information, the community map menu to collect safety and danger information from users, and the CCTV menu providing the link to intelligent CCTV. The social map for intelligent crime prevention in this study is expected to greatly enhance the safety of local community with the provision of prompt response to risk information, safe route, etc. through actual service and user participation.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.798-814
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• 2007

The purpose of this study is to compare menu patterns by sex and age (3-6, 7-12, 13-19, 20-29, 30-49, 50-64, 65 over years old) between the 1998 and 2001 National Health and Nutrition Surveys of Korea. Frequently consumed menu patterns were investigated using the 24-hour recall data for 19,809 subjects (1998:10,102; 2001:9,707). To analyze patterns, dishes were classified into 29 categories by cooking method (KHIDI 2003). The results are as follows: the most frequent menu patterns were "rice+soup+kimchi" and "rice+stew+kimchi" in both men and women in both 1998 and 2001. Intake frequency of these menu patterns, a traditional Korean menu pattern, was higher with increased age. Intake frequency of "noodles" and "bread" increased in 2001 in both men and women, compared to 1998. And these patterns increased in the younger age groups, especially women in their twenties. Menu patterns of 2001 showed greater variety than those of 1998. Overall, the men's menu patterns showed more side dishes than those of women; intake frequencies of "seasoned vegetables", "stir-fried foods", and "grilled foods" were higher in men than in women. In short, so far the main menu pattern has been "rice-style" in both men and women, and in all age groups in Korea, whereas the Western menu pattern is increasing in younger age groups. The diet of 2001 showed more side dishes than that of the 1998 menu pattern; however, certain groups such as female and males in adolescents and young adults were still a simple menu pattern. Consequently, to make recommended menu patterns and nutrition education programs for Koreans should take into consideration sex and age.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.347-357
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• 2010

This study was assessed the menu satisfaction and preferences of high school boarding students in Gyeongggido. Data collection was carried out through surveys given to 300 high school boarding students; a total of 274 were usable. Statistical analyses were done using the SAS package program (version 8.2 for Windows). The results of this study are summarized as follows: 54.0% of respondents were freshman and 46.0% were sophomores: and 52.9% of respondents were male and 47.1% were female. According to the results of the menu satisfaction survey, males and females significantly differed on appropriate food temperature, freshness of food, harmonic combination of menu, menu variety, quality of ingredients, appearance of food, and frequency of supplied nutrition information. A significant difference regarding menu satisfaction was also found between grade level. First grade students were more satisfied than second grade students. Moreover, menu preferences were significantly high for omelet-rice, fried rice, pork-on-the-bone soup, deep-fried chicken, fruit salad, spicy chinese cabbage salad kimchi, chinese cabbage kimchi, and all desserts. On the other hand, pumpkin and rice porridge, beef and rice porridge, barley rice, soft tofu stew, soybean paste soup, braised japanese spanish mackerel, and sauteed squash were not significantly preferred. The results showed that high school boarding students' menu preferences differed depending on gender, grade, and boarding period. In conclusion, the results of this study should provide dieticians information for improving menu planning. In addition, foodservice satisfaction of the boarding school students can be improved by continuous menu improvement.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.37-46
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• 1991

The objectives of the study were to provide the basis for nutrition education for consumers so that they could select nutritious and balanced fast foods and to promote menu items for fast foods franchisers by addressing nutrition and health. Nine franchisers (3 hamburger, 3 noodles and 3 chicken) were surveyed in terms of their nutritional concern for product development, and 360 consumers were interviewed at 36 fast food chains to assess their perceptions of nutrient adequacy of fast foods. The taste of foods was being addressed most when developing menu items in surveyed franchisers but nutrition and variety of menu were being considered least. Hamburger chain franchisers showed greater nutritional concerns in promoting menu items than noodles or chicken chain restaurants. Their nutritional concerns include utilization of nutritional information as promotion of menu item, providing nutrition information of menu item to consumers, and evaluating nutritional balance of their menu items. As a result of INQ evaluation of combined fast food selected by consumers for a meal, the desirable case of both nutritious and adequate in calorie was 14.7%, nutritious but lack in calorie was 44,1%, adequate in calorie was 24.5%, and undernutritious and lack in calories was 21.6%, 45.7% of snack selected by consumers had more calories than needed for a meal.