• 한국지역사회생활과학회지
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• 제19권4호
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• pp.497-507
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• 2008

This study investigated relationships between the importance and satisfaction of rice-based menu selection attributes at family restaurants. For data collection, a total of 250 copies of questionnaires were distributed to 4-year college students who had an experience of a rice-based menu at casual dining restaurants, and finally 221 surveys (88.4%) among them were analyzed by using SPSS Win ver. 11.5. Twenty selection attributes were used to test the level of importance and satisfaction for rice-based menu. The factor analysis identified six dimensions of the importance of rice-based menu selection attributes; variety of items, menu information, recommendation & atmosphere, food quality, preferred menu, and price. Also, five dimensions of satisfaction were identified as nutrition & taste, menu information, preferred menu & atmosphere, variety of items, and cooking. Canonical correlation analysis revealed that preferred menu factor of importance was highly correlated with preferred menu and restaurant atmosphere factor of satisfaction of rice-based menu selection. The managerial implications of these results for rice-base menu selection attributes are as follows: There seems to be a need to develop a variety of rice-based menus, because rice-based menus tend to be considered as an additional menu, not a main course. Aggressive marketing and communication strategies are necessary to position rice-based menu as a main course for college students and as a major maket segment to family restaurants.

• 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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• 제9권3호
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• pp.37-54
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• 2003

As the life style of modern people is gradually being more scientific, up-to-date and specialized, food habit and food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some attempts were made: First, discuss the theories on Italian food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors in hotel Italian restaurant. Third, make an empirical analysis of menu-selection factors in hotel Italian restaurant to suggest in which direction it should move forward. Fourth, analyze the relationship of demographic characteristics to menu-selection factors.

• 한국식생활문화학회지
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• 제29권3호
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• pp.231-239
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• 2014

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low medium high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents' jobs also affected support level with a significance level of 0.01.

• 한국조리학회지
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• 제14권3호
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• pp.45-57
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• 2008

The purpose of this study is to initiate a systematic approach to maximize profits through continuous development of menu and build a strong image of Western restaurants located inside hotels by identifying their guests' knowledge and concern and menu selection behavior in well being trend. Findings from the analysis are as follows. First, among the Western menu selection behavior, organic grain and seafood, seasonal event menu, less spicy and more natural cooking methods are favored as the most important consideration. Second, customers' knowledge and concern in well being trend and menu selection behavior were found to be statistically significant. Third, customers' awareness in health and obesity were found to be statistically significant to the concern in well being trend. Fourth, demographical characteristics of customers such as gender, marital status, age, income level and education were tested for their relationships with knowledge and concern in well being trend.

• 한국조리학회지
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• 제6권3호
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• pp.25-55
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• 2000

AS the number of tourist has been increased. hotel industry will be able to not be existed and developed if not adapted to the need of customer's which is changed according to the change of Hotel's function. Traditionally. F&B department is enlarged compared to the past. But. it cause negative result in terms of clear profit. A menu is a marketing tool which delivers restaurant's image aid message to customers and communicate need and wants to restaurant. So far, studies on menu have been done in an analytical way from a management's viewpoint and inadequate to reflect customer's need and wants. A research on customer's menu selection procedure is critical to satisfying their needs and wants yield profit. This study examined the theories on menu-design and customer behavior through literature review and verified hypotheses through an empirical analysis. A questionnaire-survey had been used in luxury hotel's main grills and all most restaurants in Seoul. Collected data were analyzed. using SPSS/PC+ package. The important findings are as follows. In this study is to examine the factors that have an influence on customer's menu selection. The factors affected the customers' menu selection of hotel restaurant in the four factors. Four factors are hotel's restaurant of environmental factor. menu-choice factor. value of menu items, information. Correction between the evaluation criteria and selection of menu was examined. All four evaluation criteria, menu-choice factor was found to be most strongly collected with selection of menu. In conclusion, As a study on the Customer' menu Selection Behavior factor of Restaurant Menus in Hotels, It raises to exert us in the menu management of hotel restaurant.

• 동아시아식생활학회지
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• 제24권4호
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• pp.488-502
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• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

• 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.

• 한국조리학회지
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• 제10권3호
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• pp.119-134
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• 2004

Now days, the life style of people is getting more scientific and more specialized, so food habit as well as food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference due to changing life pattern and increasing family income. Therefore, The definition of the impact of menu characteristics on customer menu selection is the object of this study. For that purpose, some attempts are made: First, discuss the theories on Korean food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors for Korean restaurantin in a hotel. Third, make an empirical analysis of menu-selection factors for Korean in a hotel to suggest which direction it should go forward. Fourth, analyze the relationship between demographic characteristics and menu-selection factors.

• 한국조리학회지
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• 제20권6호
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• pp.69-79
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• 2014

메뉴선택 속성과 메뉴디자인 속성이 고객가치와 고객만족이 어떻게 영향을 미치는 분석하자 하는 것이 연구의 목적이다. 연구를 목적을 달성하기 위하여 서울지역 4개의 호텔 양식당 이용자 223명을 분석한 결과, 메뉴선택속성에서는 다양성, 메뉴 설득력은 고객가치에 유의한 영향을 미치는 것으로 나타났다. 가설 2에서는 메뉴선택속성은 고객만족에 유의한 영향을 미칠 것으로 나타났다. 가설 3은 메뉴디자인은 고객가치에 유의한 영향을 미칠 것으로 나타났다. 가설 4는 메뉴 디자인은 고객만족에 유의한 것으로 나타났다. 가설 5는 고객가치는 고객만족에 유의한 것으로 나타났다. 연구결과 메뉴의 선택속성과 디자인 모두 중요한 것으로 나타났다. 본 연구에서는 메뉴의 선택속성과 디자인은 모두 중요한 것으로 났다. 향후 연구에서는 외국인 고객과 내국인 고객의 차이비교를 통해, 보다 세분화된 연구와 각 업장의 메뉴선택속성을 모색해 보아야 할 것으로 사료된다.