The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

The purpose of this study was to investigate how menu quality, human · amenity service quality, perceived risk affected quality · price menu value, social · emotion menu value and how quality · price menu value and social · emotion menu value influenced satisfaction. Also this study investigated how satisfaction affected loyalty. The model was tested in hotel restaurants settings of five-star hotels using a sample of customers visiting and enjoying menus in Daegu metropolitan city and Gyeongju city. Empirical results confirmed that not only do menu quality and human · amenity service quality increase quality · price menu value and social · emotion menu value but that perceived risk reduces social · emotion menu value. It was also found that significant antecedents of satisfaction were quality · price menu value and social · emotion menu value. Also, loyalty was also found to be a significant consequences of satisfaction.

The objectives of this study were to develop calcium enriched menu for the aged and to investigate physicochemical characteristics and consumer acceptances of the menus. four kinds of the menu were developed with emphasis on calcium enriched food materials of red pepper leaves seasoned vegetables for menu1, shrimp for menu2, anchovy for menu3, seaweed for menu4. one portion of calorie, polysaccharide, protein, fats and calcium for the aged were calculated as 567kcal, 92.8g, 21.3g, 12.6g 223.1mg, respectively based on the recommended daily allowances for adults. Calcium content increased in the lowest value of all(p<0.05). The hunter lightness(L) values of barely rice in menu 1, radish soup in menu 1, chopped roast chicken in menu 4 and radish salad in menu 2 had significantly the highest values of all(p<0.05). The calcium enriched menus for the aged were successfully developed and these data could be used as basic informations for the improvement in health and life of the aged.

Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods enriching the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie, carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%, 16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled rice with barely in menu 3 had significantly the highest value of all(p<0.05) and the side dishes of all menus did not show any significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal service planning for the aged as one of trials of basic data collection.

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4~5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

This study was designed to : (a) analyze the menus of the French restaurant in tourism hotel using the menu analysis techniques of Kasavana & Smith and Pavesic, (b) compare the characteristics of the two analysis techniques. The calculations for the menu analysis were done using the MS 2000 Excel spreadsheet program. The menu mix % and unit contribution margin were used as variables by Kasavana & Smith and weighted contribution margins (WCM) and potential food cost % (PFC%) by Pavesic. In two cases, a four-cell matrix was created and menu items were located in each according they achieved high or low scores with respect to two variables. The items that scored favorably on both variables were rated in the top category (e.g., star, prime) and those that scored below average on both were rated in the lowest category (e.g., dog, problem). While Kasavana & Smith's method focused on customer's viewpoints, Pavesic's method considered the manager's viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis techniques chosen is suited to its purpose.

The purpose of this study was to develop protein enriched menu for the aged and running an acceptance test on the protein enriched menu. Four kinds of the menu were developed with emphasis on protein enriched food materials of chicken and beans for menu1, chunggukjang for menu2, pork for menu3, beef and mackerel for menu4. one portion of calorie, polysaccharide, protein and fats for the aged were calculated at 567kcal, 92.8g, 21.3g and 12.6g respectively based on recommended daily allowances for adults. Protein content increased in the menus 1, 2, 3 and 4 were 13.2%, 17.5%, 12.4%, and 13.3%, respectively. In the result of the acceptance test, the cooked rice with black beans and chicken soup of menu1 had significantly the highest acceptance score among the rice and soup groups, respectively (p<0.05). In the side dish, bean curd, cucumber and onion salad in menu1 had relatively higher acceptance scores than the others with significant difference at p<0.05. Overall acceptance of menu 1 had significantly the highest acceptance scores of all. Female showed significantly the higher scores of overall acceptance on menu 2 and 4 than those of male from the t test results of acceptance test.

The purpose of this study was to investigate how comparative menu price, human service, amenity, and menu quality affected menu value, and how menu value influenced revisit intention. The model was tested in a family restaurant setting using a sample of customers visiting and enjoying menu in Daegu metropolitan city. Empirical results confirmed that not only do human service, amenity and menu quality increase menu value but that comparative menu price reduces menu value. Menu value was also found to be a significant antecedent of revisit intention. The results obtained have major implications for family restaurant marketers as well as for future research. First, family restaurant marketers should pay attention to menu pricing, as menu price decreased menu value. Second, family restaurant marketers should try to increase menu value through training of human service. Third, family restaurant marketers should try to add menu value by way of recruiting high-skilled cook. Fourth, family restaurant marketers should make efforts to attract customers through interior design.

This study is to investigate the recognition and preference of tofu food among general consumers and housewives in order to develope new tofu menu. The questionnaires are consisted of general questions, style of dining out, frequency of dining, health status, preference of tofu, reason for prefer tofu. A total of 262 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SAS program (Version 8.2) for descriptive analysis and χ2 -test. Main results of this study were as follows: Most of the respondents prefer Korean food, 70% of the respondents are general consumers while 73.5% of the respondents are housewives. The frequency of dining out was 1-2 times per week. The two groups bought pre-cooked food one to two times per week. Fourity seven percent of the general consumers and 50% of housewives did not like the taste of tofu due to plain flavor. The respondents overall preferred many different ways to prepare tofu dishes. The results also indicated that tofu dishes are used as side-dishes. Thirty three percent of house wives had tofu with miso soup and pan-fried tofu, while 29.6% of the general consumers had soft tofu stew. 34% of the general consumers preferred stuffed tofu with shrimp, while 35.5% of the housewives liked it. 17% of the general consumers liked grilled tofu with crab meat sauce while only 14.5% of the housewives preferred the menu. Tofu teriyaki was preferred among 8.2% of the general consumers while 13.2% of the housewives liked tofu teriyaki.

This paper describes the experiment that investigated the possibility of design and evaluation of the usability of earcon applied to voice menu. The earcon has functions in providing navigational cue in the hierarchical menu, and also can be applied to vo

This study aimed to analyze the impact of importance and fulfillment(satisfaction) factors of menu quality on customers' intent of revisit of Japanese restaurants, so that it could provide information helpful to build up detailed marketing strategy and present considerations for management's higher sales amount and more efficient business results as well. Importance on menu quality scored higher level than fulfillment on the whole in Japanese restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on flavor, nutrition, cleanliness and freshness than anything else. In terms of IPA analysis on Japanese cuisine menu quality, it was noteworthy that the items with high importance but low fulfillment included menu price as an attribute for menu quality, although it was not shown in menu-specific items. In the survey on the associations between fulfillment(customer satisfaction) and intent of revisit, it was found that factors of customer satisfaction included 'trimness of dishes', 'information', 'appropriateness' and 'economic affordable' Out of these factors, it was noted that both 'trimness' and 'economic affordable' had significant effects on customer satisfaction at the significance level ranging from p<0.05 to p<0.001.

This study was peformed by questionnaire to investigate satisfaction for the menu qualify of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are earnestly requested.

The purpose of this study was to nut a survey on the seasonal menu and consumer's acceptance test of free meals for the elderly facility in Sungnam Region. The elderly meals of the free lunch meal service were mainly composed of staple food, hot soup, and three kinds of side dishes. Questionare for accentance test was developed based on the seasonal menu including 13 kinds of cooked rices, 43 kinds of soups and 94 kinds of side dishes. The test was run for 104 elderly living and receving the service in the area. Average age of the subjects was 75.9 and 43% was male 57% was female. The 81% and 88% of the subject answered 'yes' on the intake of breakfast and dinner respectively representing high percentages of regular meal habits of the elderly. The cooked rice with black beans had significantly the highest acceptance score among the rice group and soups prepared with chunggukjang and cabbage had higher accentance scores(P<0.05). In the side dish groups, broiled eed, croakers, and various kinds of namuls had relatively higher scores than the others with significant difference at P<0.05.

This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children In 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu, and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest (3.97±0.65) for food preference, and vegetables ranked lowest for food preference (2.46±0.68). Food preference in regard to cooking process indicated the highest preference was for fried foods (3.80±0.68) and the lowest preference was for raw vegetables (2.61±1.27) and namul (2.85±1.13). Preference for taste ranked the highest (4.30±0.91) but preference for looks recorded the lowest (3.95±0.89). Of all the foods in the menus, steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p〈0.0l). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods, preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.

PAHs 화합물은 유기탄소화합물의 불완전연소에 의해 주로 발생하는데, 일반인들은 대기오염에 의한 호흡노출과 가열조리식품의 경구섭취가 주요 인체노출경로로 알려지고 있다. 본 연구에서는 PAHs화합물에 오염된 식품이 식생활에 많은 부분을 차지하고 있어 우리나라 대표식품을 참고로 가정식과 외식의 식단을 작성하고 작성한 식단을 근거로 식품 중 PAHs화합물 오염도를 분석하여, 분석된 PAHs화합물의 오염도 자료를 활용한 가정식과 외식 1끼 식사를 기준으로 인체노출량을 비교하고, 성인 하루 가정식 2회, 외식 1회 섭취시의 1일인체노출량을 평가하였다. 다빈도·다소비식품에서 PAHs화합물 오염도를 분석한 결과 총 PAHs농도는 2.00~141.28 ug/kg의 범위로 검출되었으며, 멸치볶음이 가장 높게 나타났다. 상대독성계수(TEFs)를 활용하여 환산한 독성등가량은 0.03~l.31 ugTEQ_(BaP)/kg 범위였고, 가장 높은 값을 가진 식품은 햄버거이었다. 식품별 오염도와 노출변수들을 고려하여 산출한 끼니별 가정식과 외식에서의 PAHs 화합물 평균인체노출량은 각각 2.4×10^(-3) ugTEQ_(BaP)/kg/meal와 4.0x10^(-3) ugTEQ_(BaP)/kg/meal으로 외식이 가정식보다 PAHs화합물의 인체노출이 1.7배가 높은 수준으로 나타났다. 햄버거, 숯불쇠고기구이, 숯불삼겹살구이, 고등어구이 등은 PAHs화합물 오염도와 독성등가량 및 1회분식품섭취량이 모두 높아 PAHs화합물의 주요노출기여 식품인 것을 알 수 있었다. 가정식에서 미역국이 1.8x10^(-3) ugTEQ_(BaP)/kg/meal으로, 외식에서는 햄버거가3.9x10^(-3)ugTEQ_(BaP)/kg/meal으로 기여도가 가장 높았다 하루 3회 식사를 고려한 1일 PAHs화합물인체노출량수준은 8.0x10^(-3)~9.7×10^(-3) ug/kg/day 이었다. 본 연구 결과가 PAHs 화합물의 안전성평가와 기준규격설정의 필요성 및 식품안전관리를 위한 규제를 제정하는 기초 자료가 되길 바라며, PAHs화합물의 고노출상황을 줄일 수 있는 개개인의 계획된 식단 작성시, 이에 대한 정보를 제공하고자 한다.

This study aims at providing useful information to establish subdivided marketing direction by deriving factors of significant extent and practicable extent of buffet users toward menu quality among super deluxe hotels in Gyeongju, and furthermore aims at presenting implications for efficient management result and sales increase of buffet in the future. The result of positive analysis is as follows. Firstly, in result of analyzing difference between importance and performance of hotel buffet in Gyungju area, importance is much higher than performance. Secondly, respondents consider that the most important menu of hotel buffet is main dish such as hot food and instant food rather than menu such as beverage, soup and salad. When it comes to attribute of menu quality, it appeared that respondents put highly significant extent on sanitariness of food, freshness of food, flavor of food, and seasonality and variety of menu. Thirdly, oriental instant food is included in the second quadrant of IPA regarding buffet menu which should be intensively managed. And three attributes such as temperature of food, time of changing food, and creativity of menu are included in the second quadrant of IPA graph by attribute of hotel buffet's menu quality. Lastly, in IPA graph by hotel, the following menus of each hotel need to be intensively managed: Oriental instant food of A hotel, Western cold food of B hotel, Oriental instant food, Western instant food, and Oriental dessert of C hotel, and Western porridge soup, Oriental instant food, and Western instant food of E hotel. The aforementioned menus should be improved.

This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.