• 한국조리학회지
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• 제2권
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• pp.59-87
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• 1996

This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC(Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advance nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as“how could some menu be circulate in some restaurant”“Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on”. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grown-up, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.

• 한국식생활문화학회지
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• 제22권5호
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• pp.597-602
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• 2007

For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.

• 한국조리학회지
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• 제10권1호
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• pp.96-115
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• 2004

Though the foodservice industry in Korea has developed in the aspect of quantity, it has left behind in the aspect of quality compared with other foreign countries. Previous researches has just indicated that the menu should be built through mutual consent between a menu planner and a menu-book designer without defining the concept of menu. Therefore, it is necessary to establish a theoretical basis about the menu-book, showing quality of the foodservice industry in Korea. First of all, a menu planner's understanding to the menu-book should be changed and also a menu designer should understand positively the foodservice industry. Therefore the utility of menu-book can be maximized as a communication and marketing method breaking from simplicity and aesthetic. Both food items and design have a common feature to explain emotion, history and culture of a people. Menu planner and menu-book designer should undertake a role of solving one of the most important human desire by distinction and creativity. And they should play a role as a cultural creator through designing the menu-book which can spread out traditional food culture to the world.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 2부
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• pp.399-404
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• 2008

사용자 중심의 메뉴 기반 인터페이스를 설계하기 위해서는 인간의 지식 구조를 이해하는 것이 중요하다. 인간의 지식 구조를 이해하게 되면, 인터페이스를 통해서 전달된 자극들이 만들어낸 개념들이 어떠한 관계를 가지고 정신 모형(mental model)을 형성하고 있는지 알 수 있다. 인간의 지식 구조는 MDS (Multidimensional Scaling)과 Trajectory Mapping을 이용하여 Visual Concept Map 으로 나타낼 수 있고, 이것을 바탕으로 인간의 지식구조를 시각적으로 이해할 수 있다. MDS 는 인간의 머릿속에 자리잡고 있는 개념들의 상대적 위치를 알려주고, Trajectory Mapping 은 개념들 간의 연결 상태를 보여준다. 즉, Trajectory Mapping 을 통하여 개념들 간악 인지적 정보를 알 수 있다. 본 연구에서는 MDS 와 Trajectory Mapping 을 이용하여 핸드폰 메뉴로부터 전달 받은 시각적 자극들에 악해 형성된 개념들에 대한 인간의 지식 구조를 Visual Concept Map 으로 시각화하였다. 그리고 이렇게 시각화된 지식 구조를 바탕으로 메뉴 구조를 개발하였다. 본 연구 결과, MDS 와 Trajectory Mapping 을 이용한 인간의 지식 구조의 시각화는 사용자 중심의 메뉴 기반 인터페이스를 설계하는데 유용하게 쓰일 수 있을 것으로 보인다.

• 대한산업공학회지
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• 제33권4호
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• pp.402-409
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• 2007

Markov Chains has proven to be effective in predicting human behaviors in the areas of web site assess, multimedia educational system, and driving environment. In order to extend an application area of predicting human behaviors using Markov Chains, this study was conducted to investigate whether Markov Chains could be used to predict human behavior in selecting mobile phone menu item. Compared to the aforementioned application areas, this study has different aspects in using Markov Chains : m-order 1-step Markov Model and the concept of Power Law of Learning. The results showed that human behaviors in predicting mobile phone menu selection were well fitted into with m-order 1-step Markov Model and Power Law of Learning in allocating history path vector weights. In other words, prediction of mobile phone menu selection with Markov Chains was capable of user's actual menu selection.

• 산업공학
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• 제22권1호
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• pp.17-25
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• 2009

In mobile device's user interface, menu organization is very important as well as menu structure because small display of mobile device. Menu items should be organized based on user knowledge structure to design user-centered interface. Traditionally, MDS (Multidimensional Scaling) have been most often used to expose users' perceived organization of menu items. But, information that MDS reveals is just relative spatial location of concepts and not relevant to concepts connection. Unlike MDS, Trajectory Mapping explicitly finds users' cognitive links between perceived concepts. This study proposes a Trajectory Mapping technique for eliciting knowledge structure, especially a set of cognitive pathways linking menu items, from end user. With twelve participants, MDS and Trajectory Mapping were conducted using cellular phone's menu items. And user knowledge structure was analyzed through Visual Concept Map that combination of results of MDS and Trajectory Mapping. After then, menu items were organized according to users' perceived organization. Empirical usability test was also conducted. The results of usability test showed that usability, in terms of task performance time, number of errors, and satisfaction, for newly organized interface was significantly improved compare to original interface. The methodology of this study is expected to be applicable to design a user-centered interface. In other words, Trajectory Mapping technique can be used as a design tool of user interface for imposing user knowledge structure on the interface.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.183-190
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• 2004

This study was designed to identify how customers considered menu selection attributes on menu choice, and so the instrument for measuring that question was developed and menu selection behavior types were analyzed by customers' characteristics. Cronbach's alpha to assess the internal reliability of the developed scales was 0.8361, which indicated to be highly reliable. Construct validity was assessed by principal components factor analysis with a Varimax rotation to identify underlying dimensions of menu selection and then four factors explaining 55.618% of the total variance were found. These factors were labeled as 'quality of meals', 'attractiveness of meals', 'healthfulness of meals' and 'variety of meals', respectively. As a result of analysis on menu selection factors, 'quality of meals'(3.82 out of 5) was the highest consideration followed by 'variety of meals'(3.51), 'healthfulness of meals'(3.49) and 'attractiveness of meals'(3.34), so that menu marketing approaches in the perspective of quality of meals would do lead customers' selection rates, customer satisfaction and then sales highly. Frequent visitor selected menu indifferently but customers who were interested in food and menu highly, who perceived meals' quality highly, and who were satisfied with overall foodservice did with concern. On the basis of these results of study for the target of food court-style B ＆ I foodservice operation, which was introduced as an ideal model in future foodservice market by the concept of 'customer's selection right', the following study related with customers' meal patterns and perception of foodservice by menu selection attributes would be able to predict the chances for success of food court-style foodservice operations.

• 한국조리학회지
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• 제15권3호
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• pp.307-323
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• 2009

조사대상자의 일반적인 특성과 외식 행동 특성은 빈도(N)와 백분율(%)로 나타내었으며, 조사대 상자의 일반적 특성에 따른 인식에 관한 차이를 알아보기 위해 $x^2$-검정을 실시하여 유의성을 검정하였고, 메뉴 선택행동은 요인분석(Factor analysis)을 실시하였으며, 메뉴 선택 요인과 일반적인 특성과의 차이(t-test & ANOVA)를 검정하였고, 건강지향도과 만족도와의 다중회귀분석(Multiple regression analysis)을 실시하였다. 인구통계적 변인들과 메뉴 선택 행동의 차이는 대체로 연령, 학력, 소득 수준이 높을수록 평균이 높게 나타나 웰빙 메뉴 선택 행동에 높은 관여를 보이는 것으로 조사되었으며, 메뉴 선택 행동이 건강지향성과 만족도에 미치는 영향에 관한 회귀분석결과 식생활 습관성은 건강지향성과 만족도에 영향을 미치지 못하는 것으로 조사되었다. 따라서 외식기업들은 이러한 집단을 마케팅 목표로 설정하여 그에 맞는 메뉴 개발 및 업체의 컨셉을 정하여 판매 촉진을 개선시키는 것이 바람직하다고 할 수 있다.

• 한국조리학회지
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• 제8권3호
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• pp.21-37
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• 2002

The purpose if this study is to analyze the psychological preference of Family Restaurants and their behavioral characteristic and its segmentation, positioning, new product development and marketing min. Result of analysis, index and type of MBTI psychological preference are related to Family Restaurant Choice attributes intimately. Specially, "Menu composition reflected restaurant image", and "Providing of corresponded value to price"were shows considerable difference according to psychological preference. And "Providing of the corresponded value to price"of Value, Price and Image Factor, indexes, types, including all the other aspects, shows the most considerable difference. Therefore, all market of Family Restaurant when inventing or designing a menu, they should consider restaurant′s concept and image to manage a menu, and keep in mind that all customer take "value"at up most importance.

• 한국콘텐츠학회논문지
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• 제21권3호
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• pp.352-363
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• 2021

본 연구는 밀키트 선택요인이 내식 컨셉과 외식 컨셉의 밀키트 구매의사에 어떻게 영향을 미치는지 알아보고자 하였다. 밀키트 경험자(n=412)와 비경험자(n=153)를 대상으로 온라인 설문조사를 진행하였으며, 총 565명의 데이터가 분석에 사용되었다. 밀키트 선택속성의 경우 건강, 가격, 환경보호, 편리성, 친숙함의 5가지 특성으로 정리되었다. 가설 검증을 위해 SPSS Statistics 23을 사용하였다. 본 연구의 핵심 결과는 다음과 같다. 첫째, 내식 컨셉의 밀키트 선호에 영향을 미치는 요인으로는 편리함, 환경 보호, 친숙함이 긍정적인 방향으로 유의함을 확인하였다. 둘째, 외식 컨셉의 밀키트 선호에 영향을 미치는 요인으로는 건강함, 편리함이 긍정적인 영향을 미치는 것으로 나타났지만, 친숙함의 경우, 부정적인 방향으로 영향을 미치는 것으로 밝혀졌다. 밀키트를 특정 컨셉으로 분류하여 분석한 연구는 처음이며, 각 컨셉의 구매의사에 영향을 미치는 요인을 연구했다는 점에서 의의가 있다. 또한, 본 연구는 식품업계 마케터에게 소비자의 구매 행동에 대한 정보를 제공함으로써 마케팅 전략 가이드라인을 제시한다.