Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

The Menu Preference of Middle School Student in Contracted Management Middle School Foodservice

위탁운영 중학교 급식에 있어 중학생들의 메뉴 기호도 조사

  • Hong, Sook-Hyun (Department of Business Administration, Kyonggi University) ;
  • Han, Kyung-Soo (Department of Foodservice and Culinary Management, Kyonggi University)
  • 홍숙현 (경기대학교 서비스경영전문대학원) ;
  • 한경수 (경기대학교 관광학부 외식.조리학과)
  • Published : 2002.02.28
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Abstract

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

Keywords

References

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