한식 메뉴 상품 품질 평가에 관한 연구

• 영문명: Quality Assessment of Korean Restaurant Cuisine
• 발행기관: 한국외식경영학회
• 저자명: 김명희(Kim Myung Hee)
• 간행물 정보: 『외식경영연구』8권 2호, 173~192쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2005.08.30

영문 초록

Food quality improvement along with menu differentiation and first-rate customer service are essential to the success of any restaurant business. Korean restaurants are no exception. Western restaurants now feature higher quality service and menus with a richer variety of choices than most Korean establishments. This study evaluates the responses of customers to the food and service in Korean restaurants and attempts to determine the effects, if any, of improving their menus. 250 questionnaires were distributed to customers following their meals in Korean food restaurants around Seoul. Of the 205 questionnaires returned, 198 were analyzed against four criteria: sensory perception of the restaurant(its look, smell and sounds), convenience of the service, nutritional value of the food, and food safety. Of these factors, nutritional value showed itself to be the most important determinant of customers' overall perception of a restaurant's food services. This result concurs with similar past studies and implies that Korean restaurants should focus on nutritional value when determining their menus: moreover, they should ensure that their customers are aware of their concern for providing nutritional meals.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 자료의 분석 및 가설 검중

Ⅴ. 결론 및 제언

참고문헌

키워드

Food quality Korean restaurant Menu