Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Customer's Satisfaction of the Tableware on Foodstyling using Fuzzy cognitive Maps

퍼지인식도를 이용한 음식이 담겨진 그릇, 음식, 테이블보가 고객만족에 미치는 영향

  • Kim, Sun-Hee (Department of Hotel Culinary & Catering Management, Chungwoon University)
  • 김선희 (청운대학교 호텔조리식당경영학과)
  • Published : 2006.12.31
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Abstract

The purpose of this study, where the subjects are people with the job related to cooking or are culinary expert, is to investigate factors that influence consumer's satisfaction on the tableware seen on broadcast, magazine, food service industry and/or other media. First, this study demonstrates three factors that influence on consumer's satisfaction : first factors of the shape, the color, the size of the tableware, second factors of the shape, the color, the quality of the food, third factors of the design, the color, and the quality of the tablecloth.Lastly, this study shows satisfaction that can be affected between the tableware and the food, between the food and the tablecloth, and between the tablecloth and the tableware.In conclusion, the primary factors that influence on consumer's satisfaction are the color of the food, tableware, and tablecloth, that reflects that visual role plays an important role in the food service industry. From now on. more study that will go into details is expected.

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