Menu quality Analysis in University Foodservice operated by Contracted Foodservice Management Company

위탁운영 대학교 급식소 메뉴의 품질 분석

  • Yang, Il-Sun (Department of Food & Nutrition, Yonsei University) ;
  • Han, Kyung-Soo (Department of Culinary & Catering Management, Kyonggi University)
  • 양일선 (연세대학교 생활과학대학 식품영양학과) ;
  • 한경수 (경기대학교 관광학부 조리학과)
  • Published : 2000.07.31


The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.