Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 6
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- Pages.773-781
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
A Basic Study of the Needs for Menu Development Considering Stress and Eating Habit of Adult in Restaurants
외식업체에서 성인의 스트레스 및 식습관을 고려한 메뉴 개발 필요성에 관한 기초연구
- Lee Young-Nam (Dept. of Food Service Management Kyung Hee University) ;
- Kim Kyoung-Hee (Graduate School of Tourism Mgt., Kyung Hee University)
- Published : 2005.12.01
Abstract
Menu-development is one of the important parts in restaurant business. Menu in restaurant has to be developed by customer's net which is the key for the success in restaurant management, The purpose of this study is to determine stress level, food intake, food habit, food preference of employees in certain companies and to develop proper menus for employees who are under high stress state. This study also determine whether the customers under stress will visit restaurant which provide stress-release-menu or not This study was conducted to people who live in Seoul and its adjunct area, including Gyunggi Province. The subjects were selected at random and the Questionnaires were sent to the subject by mail. The surveys included personal information, extent of stress, food habits related to the stress. The statistical tests were performed with SPSS computer software program. The male subjects were