• Culinary science and hospitality research
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• v.10 no.3
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• pp.1-17
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• 2004

Despite the importance of the management of food and beverage, most managers in hotel and restaurant have taken little interests in the menu planning and management processing. Recently, people are more interested in what they eat and drink and thus related industries are in harsh competition. These are resulted from the newly introduced 5-work-day system and growing concerns of people on the quality of life. From these concern, the menu composition must be the critical matter. I examine the significance of the menu composition by regression analysis on two factors, i.e. satisfaction level of employees and effectiveness of work. The outcome proved the positive effect of menu composition on them. Therefore, more studies on menu composition are required.

• Journal of Community Nutrition
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• v.7 no.2
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• pp.107-113
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• 2005

This study was conducted to develop a web expert system for nutrition counseling and menu management. This program manipulates a food, dish and menu and search database that has been developed. Clients can select a recommended general and therapeutic menu using this system. The web expert system can analyze nutrients in menus and compare nutrient contents of menus with Korean Recommended Dietary Allowances. It can access the food, dish and menu database. The expert menu database can insert, store and generate the synthetic information of age, sex, and therapeutic purpose of disease. With investigation and analysis of the client's needs, the menu planning program on the internet has been continuously developed. This system consists of the database that reaches to the food composition, the dishes and the menu. Clients can search food composition and conditional food based on nutrient name and amounts. This system is able to draw up the food with its order in dish. The menu planning can be organized and nutrients analysis can be compared with Korea Recommended Allowance. This system is able to read the nutrient composition of the each food, the dish and the menu. The results of analysis is presented quickly and accurately. Therefore it can be used by not only usual people but also dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the web expert system can be useful of nutrition education, nutrition counseling and expert menu management.

• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.274-282
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• 2014

Objectives: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. Methods: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. Results: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milk dairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. Conclusions: Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.73-79
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• 1990

In order to study on the riboflavin content of common foods for Korean and the rates of destruction of riboflavin during cooking 26 kinds of the foods were selected and 3 kinds of menu were cooked by standardized method. For each food item and menu riboflavin content was measured by AOAC method. The experimental values of 13 kinds of food such as rice oak mushroom carrot squarsh tangle dried large anchovy apple(Fuji) dried laver ramyun pork soybean curd fried soybean curd and danmugi were almost consistent with food compo-sition values. Whereas those of 12 kinds of foods such as cabbage onion potato kimchi beef sausage dried medium anchovy hair tail soybean paste and egg were considerably different from food composition table values, up to now Alaskan pollack maize loaf bread hamburger bread etc have not been analyzed in food composition table, The rates of retention of riboflavin in menu 1, 2, and 3 cooked by standardized method were 24% 69% 46% respectively. The overally retention rate was in inverse proportion to the time of sunlight exposure during cooking.

• The Korean Journal of Community Living Science
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• v.26 no.4
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• pp.683-696
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• 2015

This study measures patients' meal satisfaction according to the type of operation (self-operation and contract operation) and identifies improvement areas. A survey was conducted using 183 contract operation patients and 60 self-operation patients receiving general meals. The mean score for satisfaction for the whole sample was 3.42 (self-operation = 3.51; contract operation = 3.39), and self-operation satisfaction was significantly higher than contract operation satisfaction. Mean scores were 2.98 for food, 3.26 for menu composition, 3.57 for sanitation, 3.78 for distribution meal services, and 3.50 for menu information. Self-operation showed a higher satisfaction level than the contract operation in food and menu composition. The ccontract operation showed a higher level of satisfaction than self-operation in sanitation, distribution meal services, and menu information. In terms of feeling dissatisfaction with meal services, both groups showed the highest dissatisfaction with food and menus, and both groups agreed on food and menus that required the greatest improvement. Based on the results, contract operation managers should develop and apply menus considering their preferences. Dietitians of self-operation strengthen communication between meal service staff and patients by carrying out periodic and systematic service education on self-operation.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.55-62
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• 1997

The waste rates of 98 food items after pre-preparation were surveyed to provide database for good menu planning. The waste rates turned out 0-64.27% in vegetables, 6.38-7.03% in potatoes, 6.25-68.75% in fishes and shellfishes, 16.61% in eggs, and 16.00-56.84% in fruits. Foods with high waste rates were vegetables, fishes and shellfishes. Survey results were compared with other food composition tables. Foods with 30% higher waste rate than other food composition tables were squash leaf, pacific ocean perch, sweet potato stalk, water cress, green peas, alaska pollack, bluefin tuna, beka squid, crown daisy, dodok, amaranth, beef ribs. Food which waste rates turned out to be decreased by about 30% in this study were corb shell, pomfret, sea mussel, warty sea squirt. For the menu planning, reasonaly exact waste rates for each food items are essential. Since survey results show significant deviations, there should be more studies for exact waste rates for each food.

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.505-514
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• 2013

Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel The role of calorie information is to help consumers make healthier food choices. However, calorie information is generally unavailable in restaurants. Even in high-end hotel restaurants, which try to provide high quality foods and service, calorie labeling is not mandatory. Therefore, the purpose of this study was to evaluate the effect of calorie labeling on menu sales and consumer's recognition at a Korean restaurant in Kangwonland hotel. The calorie contents of 10 dishes sold in the restaurant were calculated using the food composition table. After making a new menu plate displaying calorie information, the new menu plate and old menu plate were provided every other week for 4 weeks. When we compared the sales between the periods of calorie labeled and calorie unlabeled, sales of 4 items among the 5 food items providing less than 1000 kcal, increased, however the 3 items among the menu providing more than 1000 kcal decreased. As the survey results of total 405 consumers (male n = 232, female n = 173) showed the new menu plate, 68.2% of subjects recognized calorie labeling on the menu plate. Among the subjects who recognized calorie labeling, 58.3% answered that calorie information affected their food choices. And most of them answered that they chose lower calorie foods based on the information provided. The results suggest that displaying calorie information on the menu plate at a Korean restaurant was effective in changing consumer's food choices.

• Journal of Nutrition and Health
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• v.34 no.8
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• pp.936-945
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• 2001

This study was conducted to investigate the menu patterns consumed frequently in 5 Korean rural areas for all seasons, using 24-hour recall method with 1,185 subjects. The purpose of this study was to suggest the menu pattern in rural areas for the basis data of the nutrition education program and nutrition intervention project. The result were following : most frequently used menu patterns by the number of side dish were rice + soup + kimchi + 1 side dish> rice + soup + kimchi + 2 side dish> rice + soup + kimchi > rice + stew + kimchi + 1 side dish in the order. Most frequently used menu patterns by the kind of side dish were rice + soup + kimchi > rice + stew + kimch > rice + kimchi> noodle + kimchi in the order. In menu patterns showed higher frequency, Nutrient Adequacy Ratio(NAR) of all nutrients except Ca and Vit A was over 0.7. The Mean Adequacy Ratio (MAR) of rice + soup(or stew) + kimchi + 2(or 3) side dish was 0.76∼0.82. The number of dishes consumed in winter was the highest. The menu had traditional menu pattern based on cooked rice, Korean soup and kimchi in Korean rural areas. With these results, we can conclude that nutrient balances from the menu pattern can be improved, if the composition of main dish and side dish are adequate . For the nutrition program in the community menu patterns should be examined carefully. The result from this study can be used as basic data for nutrition education programs in Korean rural areas.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.95-119
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• 2003

Case Study about the management of bakery menu through a menu analysis: This study checked the sales of bakeries this researcher has operated for 4 weeks before evaluating the menu with Kasavana & Smith Analysis, changing the position of the menu on the theoretical base of space composition and then checking the sales for 4 weeks again and analyzing in the same way. The study compared the two groups by using the menu analysis. The menu used in the analysis included 31 items produced in the stores and 29 items turned out from the headquarters. The results of the menu evaluation through Kasavana & Smith Analysis are as follows: (i) before changing the position of the menu 22 Stars, 20 Puzzles, 15 Plowhorses, 13 Dogs (ii) after changing the position 18 Stars, 24 Puzzles, 12 Plowhorses, 6 Dogs During the study, it was inconvenient that many things not thought about before were discovered. The limitations of the study are as below: a) when the displayed items were sold out, they couldn't be supplied continuously. The items from the headquarters were supplied as many as the ordered volume. As the stores prepared materials only for the day, they only produced bakeries as many as the dairy target. So it is difficult for them to keep extra bakery. b) it is natural that a new item make the sales of the existing items cut down. During the study, there appeared a new item, which influenced on the sales. c) as the store this researcher manages is smaller than the others, it was difficult to change all the position of the menu. With only 18 items changing their positions, there couldn't obtain more accurate data. d) because of the franchise contract, there fixed the prices of supply and sale. Therefore the price of Plowhorse couldn't be changed. However on the base of this study, it can search more specific ways to efficiently manage the bakery business in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.662-671
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• 1992

The purpose of this study was to develop a software system for menu planning program in an institutional food service. In this research, a Qnix-7700/AT(16 bit personal computer) compatible with IBM-PC/AT was used and all the files and programs were created by using COBOL. This study provides food service managers with more effective management system by personal computerized menu planning program. Software programs developed in this study were summerized as follows : (1) Programs for outputing standard amounts of the basic food groups. (2) Programs for inputing the cooking type code, the food code and the food amount of the menu. (3) Programs for outputing distribution of the basic food groups of the computerized menu. (4) Programs for calculating the price of each food and menu. (5) Programs for calculating the nutrient content of each food and menu. (6) Programs for outputing the purchasing amount of food. (7) Programs for outputing the menu table. (8) Programs for inputing and modifing the food composition in the food composition file. (9) Programs for inputing and modifing the cooking types in the cooking types file. (10) Programs for inputing and modifing the food prices in the food prices file.