|
KMID : 1011620060220010096
|
|
Korean Journal of Food and Cookey Science
2006 Volume.22 No. 1 p.96 ~ p.104
|
|
|
Menu Evaluation for native Foods in Jeonju Area
|
|
Min Kye-Hong
|
|
|
Abstract
|
|
|
|
This study evaluated the menus of native foods menu in the Jeonju city area in order to present possible improvements. The study examined twenty native food restaurants that target the visitors to the Jeonju city area from July 20 to August 12, 2005. These restaurants specialize in Jeonjubibimbap, Kongnamulgukbap, Hanjeongsik, and Dolsotbibimbap, which are all native foods of Jeonju. Restaurant patrons were randomly selected on leaving the study aim was explained, and questionnaires were distributed, of 200 papers, only 109 were suitable for statistical analysis. First, four factors of menu evaluation were drawn out: inner shape factor of food, outer shape factor of food, sanitation factor, and service factor. Second, the analysis showed statistically significant difference at the 5% significance level in age, job, and monthly income. Third, regression analysis between the factors on menu evaluation and the variables on their intention to visit the restaurant again, indicated that the inner shape factor of food influenced the intention to visit again. It is expected that these study results will assist the employees, restaurant managers, and chefs in making the best practical use of the basic ingredients to promote food quality and increase sales, which will lead to the further development of Jeonju city.
|
|
|
KEYWORD
|
|
|
Jeonju area, native foods, restaurant, menu evaluation, service
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|