• 한국식생활문화학회지
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• 제4권1호
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• 대한지역사회영양학회지
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• 제6권4호
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• 한국지역사회생활과학회지
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• 제22권1호
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• pp.5-20
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• 2011

It is very important that the development of rural tourism resources and contents for agritourism increases rural household income and vitalizes local economy. In this sense, accelerating the rural traditional food materials into resources plays significant roles for the local economy. The farm-restaurant project, as a part of a development of rural traditional foods can not only help popularize the rural food-culture, but it also promote the consumption of local products by urban customers. It is difficult to manage both types of restaurants which are the dining type and the experience-centered farm restaurants as a farmer. In particular, the managers of the farm restaurants have some operational problems in developing a new menu and an experiential-program using their local farm products. The purpose of this study was to present steps that can be used for the existing menu-improvement and developing new menu processes of the farm restaurants that have been in operation for more than two years. By the purpose of menu developing for a restaurant, this research is designed for the case study. For collecting date for the study, we gained knowledge about the issues concerning menus from in depth interviews with the managers in two subject farm restaurants. The results suggested that a new menu, such as table d'h$\^{o}$te, $\`{a}$ la carte meals, specialties, kids meal, various dressing, are based on solving issues such as a limitation of food materials and the necessity of a kids meal in dining type of farm restaurants. Also, the suggested new menu, such as seasonal specialties and side dishes, are based on solving issues such as urgent development of various experiential programs and necessity of seasonal specialties in experiential type of farm restaurants.

• 한국식생활문화학회지
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• 제9권3호
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• 대한가정학회지
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• 제39권6호
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• pp.15-24
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• 2001

The purpose of this study was to investigate the perception and preference of Americans residing in Korea for Korean traditional food. Out of 250 questionnaires, 95 respondents were taken. Most of the respondents (96.8%) were experienced in eating Korean food in Korea and 66.3% of them were experienced in eating Korean food in other countries except Korea. On the appearance and color of Korean flood,94.8% and 93.7% of the respondents answered for earth that it was 'Good'. Most of the respondents (95.7%) had much interest in Korean flood. Nevertheless they proposed the improvement in hot and strongly spiced Korean food. The following Korean foods; bibimbap, bulgogi, kalbigui, samgetang, and chapchae were preferred by most Americans. The preference on 11 korean traditional foods was significantly different in gender, age, and period of residence at p<0.05. This study suggests that we need to develop the sauce and seasoning which is suitable for foreigner's taste to improve the popularity of Korean foods. And we also know that foreigners have the trends to avoid selecting the food item which is unknown for them. Therefore, we need to add the information about Korean food ingredient and the cooking method which is not familiar with foreigners on the menu.

• 한국식품영양과학회지
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• 제42권6호
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• pp.983-990
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• 2013

본 연구는 학교급식에서 중요한 메뉴 특성을 파악하고 실제 제공되고 있는 메뉴 특성별 제공 현황을 분석하여 학교급식에서의 올바른 메뉴 운영을 위한 기초자료를 제공하고자 실시되었다. 대구 경북지역 초 중 고 각 2개 학교씩 총 6개 학교에서 제공된 메뉴를 대상으로 하였고 각 학교 영양(교)사를 통해 메뉴 정보를 수집하였으며 계절에 따른 차이를 고려하여 각 학교마다 2회에 걸쳐 1차 조사는 2011년 6월30일~7월 15일, 2차 조사는 2011년 12월 1일~16일에 실시 하였으며 연구 결과는 다음과 같다. 음식군에 따른 메뉴 품목 당 식재료비 차이는 유의적으로 나타났고(p<0.001), 육류 및 생선 찬류가 881.66원으로 가장 높았고 김치류가 114.50원으로 가장 낮았다. 학교급(초 중 고)에 따라서는 중학교가 39.3%로 가공식품 사용 메뉴의 비율이 높았고(p<0.01), 초등학교(86.4%)와 고등학교(83.5%)에 비해 중학교(71.7%)가 노동효율성이 높은 메뉴 품목의 비율이 상대적으로 낮게 나타났다(p<0.01). 비전통 메뉴 품목에서 동물성 식품을 포함하는 메뉴 품목과 가공식품, 기름 사용 가열 조리법을 사용하는 비율이 유의적으로 높아(p<0.001) 전반적으로 전통 메뉴 품목이 학생들의 건강에 긍정적 영향을 미칠 것으로 판단된다. 운영효율성에 있어서도 노동효율성이 높은 메뉴 품목의 비율이 전통 메뉴 품목에서 유의적으로 더 높게 나타났고 (p<0.001), 식재료비 평균도 전통 메뉴 품목(371.57원)이 비전통 메뉴 품목(529.37원)에 비해 낮게 나타나(p<0.001) 운영효율성 역시 전통 메뉴 품목이 우수한 것으로 나타났다. 동 식물성 메뉴별로는 식물성 메뉴 품목(95.4%)이 동물성 메뉴 품목(88.1%)에 비해 기름 사용이 적은 조리법을 사용하는 비율이 유의적으로 높았고(p<0.01), 운영효율성 중 식재료비는 동물성 메뉴 품목에서 650.40원으로 식물성 메뉴품목 274.39원에 비해 유의적으로 높게 나타났다(p<0.001). 조리법별로는 기름 사용이 적은 조리법을 사용하는 메뉴 품목 중 노동효율성이 높은 메뉴 품목(95.8%)이 유의적으로 많았고(p<0.001), 가공식품 사용 메뉴에서 노동효율성이 낮은 메뉴 품목이 유의적으로 높게 나타났다(p<0.001). 조리법별 식재료비는 기름 사용이 적은 조리법을 사용하는 메뉴 품목의 식재료비 평균(413.54원)이 기름 사용이 많은 메뉴 품목(623.47원)에 비해 유의적으로 낮게 나타났다(p<0.01). 본 연구결과 학교급식에서 제공되는 메뉴 중 전통 메뉴와 식물성 메뉴가 가공식품을 적게 사용하고, 조리 시 기름 사용이 적으며 식재료비 역시 저렴한 것으로 나타났다. 이러한 메뉴는 학생들의 건강과 식생활 개선뿐만 아니라 효율적인 메뉴 운영을 위해서도 적극적인 활용이 필요한 것으로 판단되므로 각 학교별로 메뉴에 대한 학생 선호도나 만족도에 대한 조사 등을 바탕으로 한 전통음식 및 식물성 식재료 활용 메뉴 개발이나 메뉴 운영 전략 수립이 필요할 것으로 사료된다. 특히, 메뉴의 효율적인 운영은 식재비용 및 학교별 급식기기/인력 등에 따라 달라질 수 있으므로 각 메뉴별 식재료비, 노동효율성 등의 조사가 식단 작성 시 도움이 될 수 있을 것으로 생각된다. 본 연구에서는 노동효율성 조사에 있어 표준화된 평가기준을 사용하지 못하고 학교별 실무자 회의와 학교 간 의견 조율을 통해 평가를 실시하였으나, 향후 연구에서는 표준화된 평가기준이 사용된다면 학교급식 운영 효율화에 더 큰 도움을 줄 수 있을 것으로 판단된다.

• 한국조리학회지
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• 제16권4호
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• pp.43-52
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• 2010

보성 중심으로 향토 음식 상품화 주제로 연구하였으며, 연구의 목적은 보성의 향토 음식이 산재되어 있으나, 지방색을 살린 지역의 전통 조리법에 따른 코스 음식 개발로 지역 농특산물 부가가치를 향상시키는데 그 목적이 있다. 통계기법은 표본의 인구통계학적 특성, 농가 맛집 빈도 분석, 상차림 빈도 분석, 사업에 관한 빈도 분석을 하였다. 조사는 2009년 6월부터 8월 말까지 보성에 소재한 향토 음식 전문가 27명을 대상으로 실시되었다. 조사 방법은 응답자가 직접 기입하는 자기 기입형 설문지법을 이용하였다. 배포된 총 27부의 설문지 중에서 27부가 회수되었으며, 27매가 최종 분석에 사용되었다. 분석 결과 보성의 4계절 상차림 메뉴를 개발하였다.

• 한국조리학회지
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• 제10권3호
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• pp.97-118
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality. To sum up the results of this study, Korean traditional restaurant visitors evaluated three dimensions of service quality overall favorably. Interestingly, background music received a lower level of satisfaction. This implies that the Korean traditional restaurant managers do not do a fine performance in managing music as an ambient element to evoke the atmosphere of the restaurant. Customers showed a lower satisfaction with menu price among the factors measuring product quality. As a result of this study, several suggestions have been made as follows: First, it is necessary for the Korean traditional restaurants to provide systematic employee training to instigate a service culture of customer focus. Secondly, it is important to develop traditional foods using ingredients produced in the region based on a literature review of food in Gyeongju, Silla. Thirdly, it is an urgent task to develop regional menus to revitalize the restaurant business. Fourthly, it is important to provide safety food through systematic sanitary administration. Lastly, it is necessary to limit the number of menu items and attempt specialization of them. Such an attempt with specialized menu items will help their food taste and quality improve and thereby reduce inventory burdens. However, this study has a few limitations. Since this study conducted a survey of the restaurants which provides only Korean traditional food in Gyeongju, not all the restaurants in it, there is a limitation in measuring customer satisfaction with service quality. Therefore, the study results cannot be generalized to all the restaurants in Gyeongju and the nation. Finally, this study suggests that studies on the relationships between customer satisfaction and menu price and customer value system or further customer satisfaction studies with Korean traditional restaurants should be continued.

• 한국조리학회지
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• 제1권
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• pp.25-55
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• 1995

The Korea food service industry, in its external shape, is growing explosively, along with the foreign brand's great influx. The domestic food service industry is loosing the competition against the foreign due to its poor development in human resources, marketing techniques and the menu. To actively compete with the foreign brands that runs with the developed management skills and enough fund, the domestic should classify the customers first and develop the menu. Also classified customers need diverse atmospheres to be satisfied. In addition to improve and specialize the quality of the service, there must be enough education for sure. Introducing foreign brands toward the domestic market doesn't help. In here, it is too crowded. We must try the international market with revised traditional and even foreign foods. The government needs to develop more effective and material polices, at the same time they abolish legal and systematic regulation.

• 동아시아식생활학회지
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• 제6권3호
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• pp.425-434
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• 1996

The purpose of this study was to investigate of the dietary life and nutritional status of the Buddhist priests. Dietary life, the state of prepare a meal and menu are carried out through the questionnaire and the nutritional status is carried out through the analysis of the constituents of the blood. The results of this study can be summarized as follows. 1. The traditional temple's foods undergo a change with the variety and westernization of dietary life. 2. Buddhist priests take a carbohydrate centered meal and the intake of protein and lipid is tendency to lack, but the intake of vitamin and mineral is sufficient with various vegetables. 3. The content of the lipid compoents and glucose of blood are low and they are free from the danger of geriatric diseases but the content of triglyceride is very higher than the healthy general adults. Therefore it is necessary to improve the nutritional status of the buddhist priests with decrease the intake of rice and increase the various side dish and to develop the standard menu for the Buddhist priests.