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KMID : 1011620100260060811
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 6 p.811 ~ p.820
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Development of Restaurant Assessment Questionnaire for Application of Concept of Green Growth
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정은경:Jung Eun-Kyung
박기환:Park Ki-Hwan/이애랑:Lee Ae-Rang/김건희:Kim Gun-Hee/유경미:Yoo Kyung-Mi/유정민:Ryu Jung-Min/이화정:Lee Hwa-Jung/주나미:Joo Na-Mi
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Abstract
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The purpose of this study was to investigate the practices for management manual development of Good Restaurants in order to apply Green Safety Management technology. A total of 128 restaurants in Seoul according to restaurant size and style were analyzed by SPSS (window ver. 12.0). Exactly 38.3% of those surveyed purchased manicured vegetables and seafood that generates less garbage; Korean restaurants displayed the lowest frequency of purchasing preprocessed foodstuff, and Japanese restaurants had the most refrigerators and thermometers and kept the refrigeration temperature the lowest. Exactly 56.5% of the restaurants sold large and small amounts of main menu separately; Chinese restaurants displayed the highest rate while Western restaurants displayed the lowest. Furthermore, only 7.3% of the restaurants were willing to sell either large or small amounts of the same menu item. Japanese style menu had the most number of side dishes (6.1) while Western style menu had the lowest (1.8). Most of the restaurants were equipped with containers for leftovers (87.4%), but the rate of customers who took out leftovers significantly differed depending on the style of restaurant (p<0.05).
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KEYWORD
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good restaurant, green safety, food waste, restaurant style
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