The Present State and Problems of Hotel Buffet Styled Restaurant -I. A Survey of Customer's Dining out Behaviours of Hotel Buffet Styled Restaurant-

호텔 뷔페음식(飮食)에 관한 실태조사(實態調査) -제(第) 1보(報).뷔페식당(食堂) 이용자(利用者)의 식행동(食行動)에 관(關)한 설문조사(設問調査)-

  • Mo, Su-Mi (Department of Food and Nutrition, College of Home Economics, Seoul National University) ;
  • Choi, Kyung-Suk (Department of Food and Nutrition, College of Home Economics, Seoul National University) ;
  • Kim, Chang-Im (Department of Food and Nutrition, College of Home Economics, Seoul National University) ;
  • Lee, Soo-Kyung (Department of Food and Nutrition, College of Home Economics, Seoul National University) ;
  • Jung, Sang-Jin (Department of Food and Nutrition, College of Home Economics, Seoul National University) ;
  • Choi, Sun-Hae (Department of Food and Nutrition, College of Home Economics, Seoul National University)
  • 모수미 (서울대학교 가정대학 식품영양학과) ;
  • 최경숙 (서울대학교 가정대학 식품영양학과) ;
  • 김창임 (서울대학교 가정대학 식품영양학과) ;
  • 이수경 (서울대학교 가정대학 식품영양학과) ;
  • 정상진 (서울대학교 가정대학 식품영양학과) ;
  • 최선혜 (서울대학교 가정대학 식품영양학과)
  • Published : 1991.06.30

Abstract

To identify the eating behaviour of customers at a hotel buffet styled restaurant, a survey was conducted. The age range of the respondents was 6 through 70, but consisted mainly people in their twenties, thirties, and forties of the respondents, 65.1% were female. The occupation ranged from student 30.3%, housewife 27.2%, office worker 19.3%, professional 17.3%. 43.9% of respondents visited buffet styled restaurant 1 to 2 times every three or four months. Some respondents had a positive opinions: they had many choices in food selection, they could take and choose as much as they wanted, the appearance and the arrangement of the food was great, etc. But some also had negative attitudes(i.e. unhappy with self service and expensive prices). Of the respondents, 31.1% said they visited the buffet styled restaurant was for family parties and the average number of the party member was $9.3{\pm}4.3$. The average time period of eating was 1 hour $32{\pm}26$ minutes. The average frequency of taking food was $3.7{\pm}1.2$. The average frequency of taking food after satiety was $1.2{\pm}0.8$. The first selection of the buffet service food was soup 23.9% of the respondents and salad 23.9%. Females chose more of the soups and salads the males chose more of the meats and seafoods. The standard of food selection was 70.7% of 'my favorite'. This tells customers' low cognition level of desirable food selection and the order of a meal. 64.0% of the respondents responded overeating, from mild and extreme. We think that information on nutrition education and health problems are necessary. For better service, 82.9% wanted to lower the price by decreasing similar items. Respondent wanted; one, to increase more Korean food items and make a traditional Korean buffet styled restaurant, two, to use more seasonal food and decrease the redundant food items to reduce the price, and three, to have different price rates according to the age or gender of the grown ups.

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