• Culinary science and hospitality research
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• v.6 no.1
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• pp.25-55
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• 2000

The Development of a new menu item in a restaurant usually begins when your chef prepares a creative "brainchild" that he serves to you, the owner. If you are satisfied with the new dish, It gets a "go-ahead" signal, under the assumption that what appeals to you will appeal to a significant number of your customers. While many excellent and successful items have been created this way, It is not reasonable to expect that your tastes can represent the wide variety of your potential guests tastes. The purpose of this study is to examine the factors that have an influence on customers′ menu evaluation. A menu is a marketing tool which delivers restaurant′s image and message to customers needs and wants to restaurant. So far, studies on menu have been done in an analytical way from a management′s viewpoint and inadequate to reflect customers′ needs and wants. In this study is to examine the factors that have an influence on customers′ menu evaluation. The factors affected the customers′ menu evaluation of hotel restaurant in the three factors. Three factors are food service factor, menu copy factor, value of food. Correlation between the evaluation of criteria and selection of menu was examined. All Three evaluation criteria have shown strong correlation with selection of menu of these criteria, menu-copy factor was found to be most strongly correlated with selection of menu. In conclusion, As a study on the Customer′s evaluation factors of the Korean restaurant menus in hotels, It raises to exert us strength in the menu management of Korean restaurant.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.649-654
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• 2009

This study has a purpose of suggesting the basic data to achieve customer satisfaction by understanding the preference of each type of restaurant industry for the taste of customers in 20's referring to 8 images. In the preference for style of image in dining space, the participants responded that they prefer natural, modern and romantic image, and both male and female participants preferred natural image. Participants responded that they prefer natural, romantic and modern in sequence as their general preference for style of image in dining space, and male participants preferred modern and natural but female participants preferred romantic and natural. The survey that was conducted for different menus has suggested that the reasonable image for fast food is casual, hard casual and classic for hotel restaurant, casual for school restaurant, romantic for cafe, casual for western restaurant, simple for Japanese restaurant, classic and elegance for Chinese restaurant and natural for Korean restaurant. According to the result of the analysis of dining space image, factor 1 are called 'cold image (CI)' as they have simple and modern image, factor 2 are called 'soft image (SI)' as they have natural and romantic image, factor 3 are called 'warm image (WI)' as they have casual and elegance image and factor 4 are called 'hard image (HI)' as they have classic image.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.126-136
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• 2009

The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.610-620
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• 2003

The purpose of this research was to analyze the job satisfaction and business attitudes of restaurant owners in order to explore solutions for improving restaurant management. The results were as follows : 1) The motive for starting a restaurant business was vocational aptitude \longrightarrow possibilities \longrightarrow good income : 2) In terms of job satisfaction, most respondents were satisfied with both the work itself and the income. It was also observed that the younger owners were more satisfied with their jobs than the older owners : 3) Increased costs, including labor and food costs, was indicated as the biggest problem in restaurant management. Respondents also perceived labor shortage as one of the most difficult problems. Men were more likely than women to consider the following problems as being more serious: rent, financial problems, taxes, regulation restrictions, menu development and customer complaints. It was found that as the size of the restaurants grew, the respondents perceived the shortage of labor as the hardest part of running a business : 4) Respondents agreed that employing good foodservice workers was the most important part of foodservice management. Owners also believed that they needed more research time for menu and service development 5) To be successful, the restaurant owners paid the most careful attention to food taste. Service, sanitation, and menu development were also emphasized. Respondents stressed the focus on service, good relationships, diligence, and faithfulness in order to be a good restaurant owner. The results of this research suggest that restaurant owners should have more professional conscientiousness to succeed in their own businesses, as well as improve the quality of the foodservice industry. Other important aspects related to the overall improved quality of the foodservice industry are: the continuation of government support, the enlargement of educational opportunities and greater respect for foodservice employees. (Korean J Community Nutrition 8(4) : 610-620, 2003)

• Nutrition Research and Practice
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• v.12 no.3
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• pp.243-250
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• 2018

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS: Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS: The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.1-20
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• 2005

Family Restaurant is a service business of a kind. The role of service operator is to improve a sales of service goods through maximizing the service value with customer satisfaction at the moment of MOT(moment of truth). Family Restaurant come to the great growth on the face of it. In future, it will place emphasis more and more on not hardware but software including service quality. The purpose of this study, therefore, is to research the effect on service quality of the job satisfaction of Family Restaurant's service staff. Data was collected from the employee who are working at Family Restaurant located in Taegu. The empirical research has been done over 50days from 1April, 2004 to 20May, 2004. In conclusion of empirical analysis, 4 hypotheses were significant among 7 hypotheses suggested in this study. The research showed as follows : First, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on job satisfaction. Second, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Third, the official trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on job satisfaction. Fourth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Fifth, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Sixth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Seventh, the job satisfaction of Family Restaurant service staff showed positive influence on service quality. Besides, the critical points of this study are as follows; First, we designated the subject of research to the employee of Family Restaurant only. Second, multi-situations(time, holiday) which can happen as service was offered, wasn't concerned. Third, as service quality was estimated by general service quality. the research in future should subdivide service quality more. I. finally, applied the pervious researches on job satisfaction and service quality in the employee of Family Restaurant. To extend more this research model in future, the variables like customer satisfaction should be added.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.438-445
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• 2005

This research examines how various dimensions of physical environments influence patrons' psychological responses(especially emotional responses) in the restaurant service setting, and how these emotional responses, in turn, influence patrons' attitude formation. The result of empirical research indicates that restaurant physical environments have a significant effect patrons' emotional responses, and that these psychological experiences serve as critical mediators in the restaurant physical environments-store attitudes relationship. However, the effects of restaurant physical environments on patrons' psychological responses varied with the dimensions of physical environments. First, the effect of cleanliness on emotional responses was most significant, especially on negative emotion, out of 4 dimension of restaurant physical environment. Second, ambient conditions are the most important predictor on customers' positive emotion, and in turn, positive emotion has the most significant effects on customers' attitude formation of restaurant. Therefore, the result suggests that restaurants should manage(or, improve) their ambient conditions(e.g. background music, scents, ventilation, noise etc.) for efficiently maximizing customers' positive attitude. The implications of this study are discussed, and ideas for future work suggested.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.930-939
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• 2007

The purpose of this study was to suggest ways for practical food coordination, by examining restaurant-visitor' expectation factors for food coordination in restaurants. Statistical analyses were carried out based on the statistical data collected via survey from the restaurant. visitors. For the data analysis, factor analysis, reliability analysis, frequency analysis, t-test, and ANOVA were applied, using the SAS 9.1(ver.) program. In the results for the general perception of food coordination, the degree of recognition by restaurant visitors for food coordination is not high. However, necessity for food coordination is highly recognized and a 70% of the respondents were positive in their response about an expropriation price. Fitty percent of the respondents indicated a positive response regarding the relationship between the visual effect of the food and a re-visit to the restaurant. Therefore, most restaurant visitors believe food coordination is necessary in restaurants, and expect to pay for it in price.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.73-79
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• 2013

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.

• Proceedings of the Korea Information Processing Society Conference
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• 2020.05a
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• pp.389-392
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• 2020

The growth in social media, blogs and restaurant listing directories have led to increasing customer reviews about restaurants, their quality of food items and services available on the internet. These user reviews offer a massive amount of valuable information that can be used for various decision-making purposes. Currently, most food recommendation sites provide recommendation scores about restaurants rather than food items of the restaurant and the provided recommendation scores may be biased since they are calculated only from user reviews listed only in their sites. Usually, people wants a reliable recommendation about foods, not restaurant. In this paper, we present a reliable Korean food items rating method; we first extract food items by applying NER technique to restaurant reviews collected from many Korean restaurant recommendation web sites, blogs and web data. Then, we apply lexicon-based sentiment analysis on collected user reviews and predict people's opinions as sentiment polarity scores (+1 for positive; -1 for negative; 0 for neutral). Finally, by taking average of all calculated polarity scores about a food item, we obtain a rating to individual menu items of the restaurant. The proposed food item rating is more reliable since it does not depend on reviews of only one site.