• The Korean Journal of Community Living Science
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• v.22 no.1
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• pp.5-20
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• 2011

It is very important that the development of rural tourism resources and contents for agritourism increases rural household income and vitalizes local economy. In this sense, accelerating the rural traditional food materials into resources plays significant roles for the local economy. The farm-restaurant project, as a part of a development of rural traditional foods can not only help popularize the rural food-culture, but it also promote the consumption of local products by urban customers. It is difficult to manage both types of restaurants which are the dining type and the experience-centered farm restaurants as a farmer. In particular, the managers of the farm restaurants have some operational problems in developing a new menu and an experiential-program using their local farm products. The purpose of this study was to present steps that can be used for the existing menu-improvement and developing new menu processes of the farm restaurants that have been in operation for more than two years. By the purpose of menu developing for a restaurant, this research is designed for the case study. For collecting date for the study, we gained knowledge about the issues concerning menus from in depth interviews with the managers in two subject farm restaurants. The results suggested that a new menu, such as table d'h$\^{o}$te, $\`{a}$ la carte meals, specialties, kids meal, various dressing, are based on solving issues such as a limitation of food materials and the necessity of a kids meal in dining type of farm restaurants. Also, the suggested new menu, such as seasonal specialties and side dishes, are based on solving issues such as urgent development of various experiential programs and necessity of seasonal specialties in experiential type of farm restaurants.

• Journal of the Ergonomics Society of Korea
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• v.18 no.1
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• pp.41-53
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• 1999

The effect of menu width and depth on the efficiency of information search and menu preference was investigated to identify an optimal menu structure for EIG which reflects the characteristics of human information processing. Information search time increased stepwisely as the menu width exceeded 6 items and linearly as the level of menu depth increased. The linear relationship between the error rate and the number of depth levels seems to be caused by the increase in the items to be remembered. When a menu structure was constructed by combining different menu depths and widths, it was observed that making the menu width wider rather than the depth deeper allows better information search. The menu structure rated as the most preferable and the easiest to user was that of pyramidal form. Such a result seems to come from its structural similarity to general categories which people get used to and implies that one should consider user preference as well as efficiency of search when he/she designs an EIG menu.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.573-586
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• 2004

This study aims at providing useful information to establish subdivided marketing direction by deriving factors of significant extent and practicable extent of buffet users toward menu quality among super deluxe hotels in Gyeongju, and furthermore aims at presenting implications for efficient management result and sales increase of buffet in the future. The result of positive analysis is as follows. Firstly, in result of analyzing difference between importance and performance of hotel buffet in Gyungju area, importance is much higher than performance. Secondly, respondents consider that the most important menu of hotel buffet is main dish such as hot food and instant food rather than menu such as beverage, soup and salad. When it comes to attribute of menu quality, it appeared that respondents put highly significant extent on sanitariness of food, freshness of food, flavor of food, and seasonality and variety of menu. Thirdly, oriental instant food is included in the second quadrant of IPA regarding buffet menu which should be intensively managed. And three attributes such as temperature of food, time of changing food, and creativity of menu are included in the second quadrant of IPA graph by attribute of hotel buffet's menu quality. Lastly, in IPA graph by hotel, the following menus of each hotel need to be intensively managed: Oriental instant food of A hotel, Western cold food of B hotel, Oriental instant food, Western instant food, and Oriental dessert of C hotel, and Western porridge soup, Oriental instant food, and Western instant food of E hotel. The aforementioned menus should be improved.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.73-87
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• 2006

The purpose of this study is to investigate if recommendation selling (methods of recommendation selling, a key word used for recommendation, and employee attitude) influences the customers' menu decision. The results of the study are as follows: 'Menu picture' and 'explanation by word' among the tools used by employees for recommendation were found to influence customers' menu decision. The words such as 'new menu' and 'special only today' used by employees for recommendation were found to influence customers' menu decision. Employees' attitude elements such as 'interesting explanation', 'dressed up tidy', 'strong intention', and 'patience' were found to influence customer's menu decision. 'Recommendation selling' in the food and beverage industry means 'employees help customers make a good decision on food and beverage service'. This study makes an important contribution to the food industry in terms of providing substantial marketing strategies.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.307-328
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• 2000

Menu is regarded as the main factor for management of hotel and restaurant. Menu design was affected by many factors, but there are some items should be considered carefully for development of menu, such as a good understandings of consumers' demand. considering of the regional characteristics, establishing of the exact target, and careful thinking of a unit cost. At last, the most important factor is careful evaluation of developed menu and it have to be continuously reformed by feed back of these factors. Food service industries should create an independent menu(including restaurant layout, consumer level, marketing and advertising) rather than copying other restaurant' menu. Also. we have to design an efficient menu with useful information through the best of menu.

• Culinary science and hospitality research
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• v.2
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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.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.148-175
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• 2003

As mentioned above, Korean restaurant's menu price is to be decided by combining various factors. Korean restaurant is demanded to decide menu price more carefully than other restaurants do, because the number of Korean restaurant is the largest in Korea and Korean food is the most popular among the Korean people. Korean restaurant cannot neglect price competitiveness and is often given complaints from its customers. Because of such management difficulties, the number of Korean restaurant has recently decreased at special class hotels as well as common hotels. Korean restaurant managers are demanded to make efforts to inherit Korean tradition and culture by keeping pride and responsibility. Until now, Korean restaurants are thought to decide the menu prices in short-sighted, non-scientific and haphazard way of thinking. Such price decision factors have established traditions and have been generally accepted to let Korean restaurant managers lose carefulness at the menu price decision. In advanced countries, however, they recognized the importance of the price decision since the 1960's or earlier to research the menu price systematically and scientifically. Before deciding the menu prices, Korean restaurant managers are demanded to investigate various kinds of factors carefully and spend a lot of time to calculate direct costs, that is, one of the most important factors of cost calculations. The managers are demanded to decide the menu prices in reasonable and future-oriented way by keeping not private thinking but correct information and judgment. The sale of each menu has difference, while the menu price increase has been evaluated to be successful from overall point of view. Despite of increased total sale, there was not much difference of net profit because of increased material costs. However, higher level of the customers produced comfortable and cozy atmosphere of the restaurant enough to satisfy customers, and improved service quality much more. Not only customer satisfaction but also improved service quality is thought to play an important role in invitation of future customers.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.169-175
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• 2013

The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff's side menu knowledge, staff's quick response, staff's politeness and staff's sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.187-198
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• 2007

Some problems are presented that Korean restaurants in jeonju area don't keep ancient fame, taste and tradition. Therefore, this thesis intends to positively analyse the evaluation of Korean restaurants' menu quality to activate Han brand, centering on Jeonju area. The findings of the study are as follows: First, this thesis named the items of analysis menu quality factor, menu quality evaluation factor, Han brand activating factor. Second, it analysed confirmative factor of menu quality evaluation and found that conformity was $x^2=67.143$, df=14, GFI=0.968, AGFI=0.917, RMR=0.056, NFI=0.902, CFI=0.962. It means that the measure of item variables was selected appropriately. Third, it constructed a menu quality evaluation model of Korean restaurants in Jeonju area and verified hypotheses, such as menu quality factors and their influences on menu quality evaluation, menu quality evaluation factors and their influences on activating of Han brand, and menu quality factors and their influences on activating Han brand. It verified the relations, and, as a result, found them to be positive(+) and selected all of the hypotheses.

• The Journal of the Korea Contents Association
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• v.7 no.10
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• pp.293-301
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• 2007

As hotel industry lately recognize that food and drink industry produces more profits than hotel rooms, multi-various and scientific management policies are required along with the management of profitability. Particularly, as hotel services have become more alike due to the development of technology and sharing information, opportunities for differentiation have decreased. In light of such circumstances, creating new customers and maintaining existing customers are very important to reinforce competitiveness. To have such a management of customers and to increase sales, promotional events are carried out in the department of food and drink. This study aims to conduct theoretical investigation of seasonal menu and Japanese restaurant menu in seasonal menu of Japanese restaurants that is a type of such promotional menu. The purposes of the study are to reorganize the concepts and to seek for methods of sales promotion and to suggest efficient management of Japanese restaurant seasonal menu by conducting empirical analysis on the effects of seasonal menu on customers and their intention to reorder.