A Survey on Consciousness of the Good Menu System by Restaurant Owners in Taejon Area

좋은 식단제에 대한 대전지역 요식업소 경영주들의 의식구조 조사

  • Park, Myoung-Soon (Department of Food and Nutrition, College of Home Economics, Chungnam National University) ;
  • Han, Jang-Il (Department of Food and Nutrition, College of Home Economics, Chungnam National University) ;
  • Kim, Seong-Ai (Department of Food and Nutrition, College of Home Economics, Chungnam National University)
  • 박명순 (충남대학교 식품영양학과) ;
  • 한장일 (충남대학교 식품영양학과) ;
  • 김성애 (충남대학교 식품영양학과)
  • Published : 1999.05.30

Abstract

This study was conducted to investigate the sanitation status and food waste state from 220 restaurant owners in Taejon area by questionnaires. As a result, the restaurant owners had proper knowledges on the purposes of the good menu system which is to prove public sanitation and to reduce food waste by changing present food service style. According to the restaurant management characteristics study, the subjects recognized highly for the importance of cleanliness(4.6), taste(4.5) where diversity of portion size(3.9), attractiveness(4.0) were low. 86.3% of the subjects mentioned great reductions in food waste after practicing good menu system. Also the subjects recognized the necessity for further researches on this field. After practicing good menu system in restaurant, their food waste was reduced.

Keywords

good menu system;restaurant owners;food waste;sanitary life