• Korean Journal of Community Nutrition
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• v.16 no.3
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• pp.375-385
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• 2011

The nutritional balance of the menu plans prepared according to the target pattern was examined. Total of 81 home economics teachers throughout the nation and 161 3rd-grade middle-school girls in Chungnam area participated. The data was collected by questionnaire and analyzed by using SPSS WIN 12.0. Although both teacher and student groups had fairly good knowledge on preparing menu plans related concepts, they rarely make use any menu planning currently. More than 85% of menu plans investigated exceeded their energy goal in the target pattern. The energy contribution ratios of carbohydrate: protein: fat were 56.1%: 17.4%: 26.5% in teachers' menu plan and 55.1%: 17.2%: 27.7% in students' menu plan. The NAR of the protein, phosphorous, iron, zinc, vitamin A and C, thiamin, riboflavin, niacin, B6 was 1 or near 1. But in case of calcium, 56.5% of the menu plan prepared by the students was less than 1, and in case of folate 75.3% of teachers', and 85.1% of students' were less than NAR 1. The MAR of the 12 nutrients examined were 0.98, 0.97, and the DVS were 51, 49 for menu plan prepared by teachers and students, respectively.

• Nutrition Research and Practice
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• v.14 no.3
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• pp.286-297
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• 2020

BACKGROUND/OBJECTIVES: This study compared the perception of customers from Korea and the U.S. on the attributes of different formats of menu labeling The specific objectives were 1) to compare the customers' perceived usefulness, ease-of-understanding, clarity, and attractiveness of different formats of menu labeling between Korea and the U.S.; and 2) to compare the customers' use intention to different formats of menu labeling between Korea and the U.S. SUBJECTS/METHODS: A survey was conducted in Korea and the U.S. The participants were allocated randomly to view 1 of the 7 restaurant menus that varied according to the following types of menu labeling formats: (type 1) kcal format, (type 2) traffic-light format, (type 3) percent daily intake (%DI) format, (type 4) kcal + traffic-light format, (type 5) kcal + %DI format, (type 6) traffic-light + %DI format, and (type 7) kcal + traffic-light + %DI format. A total of 279 Koreans and 347 Americans were entered in the analysis. An independent t-test and 1-way analysis of variance were performed. RESULTS: Koreans rated type 4 format (kcal + traffic light) the highest for usefulness and attractiveness. In contrast, Americans rated type 7 (kcal + traffic light + %DI) the highest for usefulness, ease-of-understanding, attractiveness, and clarity. Significant differences were found in the customers' perceived attributes to menu labeling between Korea and the U.S. Americans perceived higher for all the 4 attributes of menu labeling than Koreans. CONCLUSIONS: The study is unique in identifying the differences in the attributes of different formats of menu labeling between Korea and the U.S. Americans rated the most complicated type of menu labeling as the highest perception for the attributes, and showed a higher use intention of menu labeling than Koreans. This study contributes to academia and industry for practicing menu labeling in different countries using different formats.

• The Journal of Information Systems
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• v.26 no.3
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• pp.295-312
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• 2017

Purpose Consumption behaviors of consumers have changed with the widespread use of the Internet and smart phones, and accordingly online marketing activities are becoming ever more prevalent. Yet, the domestic food-service industry has yet to offer an Omni-Channel order system that encompasses a online, offline, and mobile interface. Also, a multilingual menu ordering service for foreign tourists is not yet available. Therefore, if an order service system accessible online and offline which could provide multi-language services were implemented, the satisfaction of the service provider and domestic and foreign customers would be maximized. Design/methodology/approach By designing an electronic menu based on open an OS and providing electronic menus in offline stores, we have completed the design of a linked order system which would be available everywhere (online, offline, and mobile). The CMS was developed to integrate these three mediums and the entire operator was designed to receive basic information and statistical information about the merchants, or store operators. Also, a multilingual term dictionary containing menu information for foreign tourists was made into a database so that foreign tourists who are having difficulty in communication can use it more easily. Findings We have made it possible for customers to use the order service without distinction between online, offline, and mobile platforms, and have proved that it is a more efficient and convenient service for customers as well as operators. Nevertheless, as an initial model, the implemented system has limitations on the execution of the payment support method in the electronic menu board and in the management division of the CMS. In case of commercialization, it is necessary to make an alliance of efforts to attract initial franchises. Through further supplementation, we expect the online and offline connection-types martservice system will maximize the satisfaction of both operators and customers alike.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.254-261
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• 2006

The purposes of this study were to measure price elasticities of menu items of a family restaurant, identify differences of price elasticity between subgroups, and provide a comprehensive understanding on price elasticity. 3 menu items of a salad buffet family restaurant in Seoul were selected for analyses, and a questionnaire was developed through literature review and modified after pilot test. The questionnaires for main survey were distributed to 250 customers on their visit to the restaurant, and a total of 139 questionnaires were used for analyses (55.6%). Statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, t-test, ANOVA, and the main results of this study were as follows. The demands were expected very elastic to the changes in prices of all 3 menu items, and there were significant differences between groups of different company types. In addition, the changes in use were less affected by the changes in menu price when customers were satisfied with each menu item. On the basis of these results, it was concluded that price increases of menu items should be companied by quality improvement of products and services, and differentiated marketing strategy for each segments of customers would be helpful to profitability of the restaurant. Overall, measurement of price elasticity could help to predict customer behaviors on price changes, and give much useful information for managers and marketers of foodservice organizations in development of price strategies.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.179-188
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• 2010

In order to aide in the design of an improved menu book, which could play an important role as a marketing tool, the current version of the menu books and managers (subjects) of 295 restaurants in the Incheon area were examined. These were managers of Korean (36.3%), Western (25.8%), Japanese (14.6%), cafeteria (12.5%) and Chinese (10.8%) style restaurants. The level of service (self-evaluation, 3-point scale) was average $2.25{\pm}0.45$. The general colorings of the menu books were green (19.0%), brown (18.6%), black (17.6%), yellow (15.9%), red (13.6%) and blue (13.2%). The material of the menu book cover was mainly leather (35.9%), and the internal material was mainly coated paper (59.7%). Physically, the design was two-panel fold (38.3%), two-panel multi-page (35.6%), die style (10.2%), single panel (8.1%) and tent style (7.8%). The type sizes were unchanged in 49.9% of the menu books and in 61.7% photos were not used. 53.9% of menu books did not explain the menus, and 13.2% did not classify the items into groups. Emphasis of profit-making menus was not done in 66.8%. 51.5% of menu books were irreplaceable in parts. The emphasis of profit-making menus was less among the Korean style restaurants (p<0.001). The possibility of partial replacement of menu books was lower in both Korean and Chinese restaurants (p<0.001). The explanation of the items was lower in the Japanese restaurants (p<0.001). The classification of items into groups was lower in cafeteria (p<0.001). In cases in which there were both seasonal and event menus, the possibility of partial replacements of menu books was higher (p<0.001). Restaurants of which service level was less than ordinary were lower in the differentiation of type sizes (p<0.001), the use of photos (p<0.001), the explanation of menus (p<0.001), the classification of menus by groups (p<0.05), the emphasis of profit-making menus (p<0.001) and the possibility of partial replacement of menu books (p<0.001). If these study findings are applied to the designing of menu books, the role of the menu book as an important tool for marketing could be greatly improved.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.62-74
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• 2007

This study is a practical analysis about customers who use menu in Japanese restaurants. The aim of this thesis is to research what the choice factors of the menu are and how they affect customers' satisfaction and reordering. This research also provides basic information and suggestions on the strategies of customers' satisfaction and differentiation. Research was conducted concerning customers who use travelers' hotels in Gwang-ju and Jeon-nam and they were asked to answer the questionnaire from August 20th to 30th. The 250 questionary forms were distributed and 238 pieces were returned. The result of analysis was that 17 variables were out of total 31 variables and they were also divided into 5 factors: food itself, extrinsic factor of food, events, atmosphere and locality of food. It was found that customers were greatly affected by the atmosphere of a restaurant, the mood of the day, social position, and the appropriateness of serving guests choosing a restaurant. And the main factors of reordering were the names of dishes, the explanations for the dishes, and their visual aspects, all of which were extrinsic factors.

• Journal of Korean Library and Information Science Society
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• v.37 no.4
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• pp.463-482
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• 2006

In this study we analyzed contents in terms of contents, menu, and labeling system to support the functions of children's library websites as an access tool to its contents. As a result, the main menu structure consisted of 15 categories that are commonly provided by 31 existing children's websites. Second, first-level categories consisted of total 57 categories under 15 main menu categories. The results showed that the contents in children's website design should consider the goals and function of children's library. Also the study implied that the contents provided by the site should use consistent and standardized menu structure and labels.

• Journal of Community Nutrition
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• v.8 no.1
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• pp.3-8
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• 2006

This retrospective study was designed to evaluate the nutrient contributions of the five meal components of school lunch menus planned for elementary students in two school districts (District A and B) in the Midwestern state of the United States. The 4-week cycle menu was planned for two time periods (Period 1 and Period 2) following guidelines for NuMenus and general menu planning principles. Menu components of planned and served menus for two time periods were analyzed using $Nutri-Kids^{TM}$. No significant differences in the nutrient content of between Periods 1 and 2 were found for District A. District B served significantly more vitamin A and total fat in Period 1 and significantly more calories, iron, vitamin A, protein, and total fat in Period 2 than was planned. The major nutrients provided by the entree component included protein, calories, cholesterol, total fat, saturated fat, and sodium. Milk was an important source of calcium and provided approximately one-third of the total protein and vitamin A in the meal. The vegetable/fruit component was the major source of vitamins A and C. The grain/bread component provided approximately 20% of the carbohydrates among five meal components. The miscellaneous component affected the sodium and fat content of the menus. Menu planners can use the results of this study to enhance their knowledge of the nutrient contributions of each meal component and as inputs for planning menus that meet children's nutritional requirements.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• Food Quality and Culture
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• v.2 no.2
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.