메뉴개발의 새로운 접근방법에 관한 연구

• 영문명: A New Approach for Menu Development
• 발행기관: 한국외식경영학회
• 저자명: 나정기(Na Jung Ki)
• 간행물 정보: 『외식경영연구』7권 1호, 139~155쪽, 전체 16쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.04.30

영문 초록

This study was designed to prove the assumption that the sensory evaluation test would verify one's preference for cooked foods for medical effects over everyday food. However, it failed to verify this preassumption. According to the results of the sensory evaluation test, contrary to the assumption, cooked food for medical effects did not rate much higher in many aspects than did everyday food. The discrepancy in preference between cooked food for medical effects and everyday food was not detected in the t-test. The findings of this study points to a need for the development of new menus to demonstrate that cooked food for medical effects are healthy food that can play part in globalization.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구 방법

Ⅲ. 분석결과 및 고찰

Ⅳ. 메뉴 개발의 새로운 접근방법

Ⅴ. 결론

참고문헌

키워드

Menu Menu development Medicinal cooked food Chinese herbal medicines