QFD를 통한 메뉴품질 평가에 관한 연구

• 영문명: Evaluation of Menu Quality by using QFD: Correlates of Food Consumption and Perceptions of Foods
• 발행기관: 한국외식경영학회
• 저자명: 김철원(Kim Chul Won) 김태희(Kim Tae Hee) 박희자(Park Hee Ja)
• 간행물 정보: 『외식경영연구』7권 2호, 147~166쪽, 전체 19쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.08.30

영문 초록

This study was conducted to identify the factors that correlated with food consumption frequency and perceptions of attributes for food selection. The purpose of this study was to examine the use of QFD approach, to test its feasibilities, and to improve menu's quality which is related to the food consumption frequency. Taste, health, and cost perceptions were chosen as the main factors of foods selection from the former related researches. There were differences in food perception and consumption patterns according to gender. For female consumers, taste perceptions were highly correlated with consumption of most of foods, but health affected consumption of chicken, eggs, fish, sugar, and cost affected consumption of beans and herbs. The correlated scores were used to the HOQ process, which was modified to examine the menu quality related to food consumption. 5 sample menu were evaluated to find out their correlation with food consumption frequency and overall quality. Finally, some recommendations which should be considered to correct or improve the quality of sample menu, and the uses of HOQ approach were discussed.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구 방법

Ⅳ. 연구 결과

Ⅴ. 결론 및 시사점

참고문헌

키워드

QFD Food consumption Perception Taste Menu quality