The purpose of this study was to provide basic data for development of vinegar-based sauce and menu for foodservice institution and restaurant. To accomplish this, importance-performance analysis (IPA) was adopted as the major research method by analyzing the overall perception and characteristics of purchasing of vinegar-based sauce. A significant difference was detected in all items except package design for importance and satisfaction (p<0.01). Highest importance and satisfaction were determined for taste and convenience, respectively. Price and additive belonged to quadrant 2, where level of importance is low but satisfaction is high. Preference and satisfaction showed significant differences in all items (p<0.05). Meat and seafood belonged to quadrant 2 where level of importance is low but satisfaction is high. Developing a variety of vinegar-based sauces that meet consumers' well-being needs is needed

• 진양호(경기대학교 외식조리학과) | Yang-Ho Jin
• 권혁성(경기대학교 외식조리학과) | Hyeok-Sung Kwon
• 배세정(경기대학교 외식조리학과) | Se-Jeong Bae Corresponding author