골프장 클럽 하우스 메뉴에 대한 고객선호도와 메뉴만족에 관한 연구

박계영(Kye Young Park),송경숙(Kyong Suk Song),이영우(Young Woo Lee) 한국관광연구학회 2009 관광연구저널 Vol.23 No.2

Customer satisfaction at menu and service available in food and beverage shops in golf course clubhouse is not necessarily a critical requirement for customers to select a golf course, but such menu and service must not cause customers to feel discontent with the golf course. Thus, consumers` behaviors of selecting desired food and beverage don`t depend simply on knowledge or information, but are a product of images we recognize. In such a context, this study aims to survey current customers of a golf course clubhouse to examine their preference for menu available there and determine potential effects of such preference on their satisfaction at menu, so that it may propose possible ways to improve the menu available at golf course clubhouse. To achieve the above goals, this study adopted approach of literature review and empirical research. Accordingly, as a part of empirical research, this study focused on menu as a means of sales at golf course clubhouse, a means of its management and a means of marketing, so that it could obtain findings of analysis on potential differences primarily in customer preference for menu depending on customer characteristics, and could find out whether customer satisfaction at menu might vary significantly depending upon customer preference for menu. As a result, this study could re-classify 14 variables of customer preference for menu into 5 major factors: Factor 1 (essential factor), Factor 2 (incidental factor), Factor 3 (extroversive factor), Factor 4 (constitutive factor) and Factor 5 (external factor). It was found that there were more or less differences in customer preference for each attribute of menu depending on customer characteristics. In particular, it was found that customer preference for menu varied depending on customers` demographic characteristics such as sex, age, marital status, academic career, occupation, monthly average income, golf career and monthly use of golf course. And this study used regression analysis to determine potential effects of customer preference for menu of clubhouse upon customer satisfaction at its menu. As a result, it was found that Factor 5 had more significantly positive effects upon customer satisfaction than any other factors, which was followed by Factor 3, Factor 2 and Factor 1 respectively. However, recent customers have much diversified needs as their lifestyles change in various patterns. That is why it is required to implement market segmentation including customers` psychological, social and behavioral characteristics as well as their demographic characteristics. Hence, it is necessary for follow-up studies to try to make more detailed analysis on customer characteristics depending on various customer needs in order to timely respond to changing restaurant market.

메뉴 북 디자인유형중 사진과 설명 유무에 따른 고객 선호도에 관한 연구

박범진(Park Bum Jhin),송은주(Song Eun Joo),김근아(Kim Geun A) 한국식공간학회 2014 식공간연구 Vol.9 No.2

현대의 소비자들은 물질적 풍요와 변화된 가치관에 따른 다양한 라이프스타일을 소유하고 있으며, 인간 감성을 위한 더욱더 새롭고 특별한 것을 요구하고 있다. 메뉴판 디자인은 음식에서의 시각디자인 분야와 고객과의 커뮤니케이션을 할 수 있는 중요한 수단으로 메뉴판은 외식업체를 방문한 고객에게 상품을 구매하는 확신을 갖는데 긍정적인 역할을 해주기 때문에, 메뉴판 디자인과 관련된 연구는 지속적으로 이루어져 이론의 견고성을 확립해야 할 필요성이 있다. 본 연구에서는 소비자들이 일반적으로 쉽게 접할 수 있는 외식업소를 대상으로 메뉴판 4종류의 유형에 따른 고객의 선호도를 알아보기 위하여 서울지역 대학가 근처에서 소비자를 대상으로 300장의 설문지를 수거하였으며, 이중 26장을 제거하고 총 274장의 유효 표본을 가지고 통계분석에 활용하였다. 연구결과를 살펴보면, '메뉴명만으로 이루어진 메뉴북'은 고객선호도가 대체적으로 낮은 선호도를 보이고 있었으며, '사진으로 이루어진 메뉴북'도 고객선호도에 보통 이상의 선호도를 보였으며, '메뉴를 정할 때의 시각적 즐거움'에 대한 기대가 높았다. 시각적인 우월성과 주문한 음식과 제공된 음식과의 차이에 대한 언급 또한 사진의 유무(有無)에 있다고 볼 수 있으며, 결과적으로 '사진과 설명으로 이루어진 메뉴북'의 고객선호도는 전반적으로 4종류의 메뉴북 가운데 중에 가장 높은 선호도를 보이고 있었다. 설명과 사진으로 이루어진 메뉴북이 사진으로 이루어진 메뉴북보다 고객의 선호도가 가장 높은 것으로 나타났다. Menu-book design and visual design area of food graft onto customer-communication design area. In spite of the importance of visual image, study on photos of menu-book are relatively less active than that of menu design. The purpose of this study is to examine customer preference depending on the forms of menu design. It examines customer's preference by four kinds of the menu in restaurants and prepares the system for necessity of photos and menu-explanation under the effects of it. The customer preference for "menu-book organized by photos and explanation" marked the highest in general among the four kinds. For each menu, when examining variables of "method selecting menu", "impression of restaurant","previous understanding for food" and "dissatisfaction because of difference between expected and served dish" customer's preference showed significant difference by the kinds of menu-book. In sum, menu-book organized by explanation and photos showed the higher customer preference than by only menu names, by menu names and explanation or by only photos.

보육시설 유아들의 식행동과 식품기호도 조사를 통한 식단개발 및 평가

신은경,이연경 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1

This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children in 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu. and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest (3.97±0.65) for food preference, and vegetables ranked lowest for food preference (2.46±0.68). Food preference in regard to cooking process indicated the highest preference was for fried foods (3.80±0.68) and the lowest preference was for raw vegetables (2.61±1.27) and namul (2.85±1.13). Preference for taste ranked the highest (4.30±0.91) but preference for looks recorded the lowest (3.95± 0.89). Of all the foods in the menus. steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p〈0.01). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods. preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.

브런치메뉴 푸드스타일링속성이 소비자선호도 및 만족도에 미치는 영향

류무희(Ryu Moo Hee) 한국외식경영학회 2017 외식경영연구 Vol.20 No.3

본 연구는 서울 골목상권 브런치카페에서 푸드스타일링속성을 소비자들이 브런치메뉴 선택 시 선호도와 만족도에 어떠한 영향을 미치는지 측정하였다. 설문조사는 2017년 5월 18일부터 5월 30일까지 시행하였으며, 대상은 서울 거주자 중 브런치메뉴 이용경험소비자를 대상으로 조사하였다. 첫째, 컬러푸드스타일링(SF=0.188,CR=2.195)속성과 형태푸드스타일링(SF=0.477,CR=4.796)속성이 소비자의 선호도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 소비자선호도는 소비자만족도에 대하여 유의한 정(+)의 영향관계가 있는 것으로 분석되었다. 셋째, 컬러푸드스타일링(SF=0.188,CR=2.195)속성과 형태푸드스타일링(SF=0.477,CR=4.796)속성이 소비자의 선호도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 마지막으로 컬러푸드스타일링속성이 소비자만족도에 미치는 영향과 관련하여 부분매개효과가 나타났고, 형태푸드스타일링속성은 소비자만족도에 미치는 영향과 관련하여 완전매개효과가 나타났다. This study was conducted to find the influence of brunch menu food styling attribute on consumer preferences and satisfaction as perceived by Seoul alley commercial brunch cafe consumers. The survey was conducted from May 18th to May 30th, 2017, and the survey was conducted among the residents of Seoul who had used the brunch menu. First, the attributes of the color food styling (SF= 0.188, CR = 2.195) and the food style styling (SF= 0.477, CR = 4.796) were found to have a positive effect on consumer preference. Second, consumer preference has a positive influence on customer satisfaction. Third, the attributes of color food styling (SF= 0.188, CR = 2.195) and form food style styling (SF= 0.477, CR = 4.796) showed significant positive effects on consumers’ preference. Finally, the effect of the color food styling attributes on the customer satisfaction was partially mediated, and the form food styling attributes showed the full mediation effect on the consumer satisfaction.

퓨전한식메뉴의 선호도 및 만족도 요인에 관한 연구

강혜정 한국관광학회 2013 관광학연구 Vol.37 No.2

This study is aimed to analyze the preference, satisfaction, and perception of Korean fusion menu in order to establish an academic framework for the development f traditional Korean food and to develop the marketing strategies for Korean fusion menu. Data was collected from 208 customers in Korean fusion restaurant in Seoul during the month of June 2011. The study revealed that preferences for the Korean fusion menu affect satisfaction. And menu factors such as sanitation, health, quality, composition and selection affect the satisfaction. Also the level of satisfaction followed by quality, menu composition, menu selection, health of menu, and menu sanitation. Results of this study showed that taste of food, temperature of food, flavor and color of food, size of food, texture of food had significant effect on the level of satisfaction. In spite of many research limitations, this study suggested to establish research paradigm for the traditional Korean food in terms of ontology, epistemology and methodology. 이 연구의 목적은 퓨전한식메뉴의 선호도, 만족도, 인지도 및 섭취경험을 분석하여 우리 고유의 전통한식메뉴와 한식메뉴의 발전, 진화 단계를 학문 체계정립과 퓨전한식메뉴의 활성화 방안을 위햔 마케팅 전략을 제시 하고자 한다. 분석 결과, 첫째, 연령에 따라서는 10대가 퓨전한식메뉴의 품질속 성의 음식의 장식및 디자인(푸드스타일링)항목에서 높은 선호도를 나타냈다. 반면, 40대가 음식의 영양적 균형(제철 식재료)항목에서 높은 만족도를 나타냈다. 둘째, 성별에 따라서는 여성이 남성보다 불고기 피자, 치즈 돌솥 비빔밥, 해물 떡볶기 그라탕, 치즈 떡볶기, 불고기 버거, 치즈 설기 떡등의 항목에서 높은 인지도를 나타냈다. 반면, 남성이 여성보다 애플 시나몬 찹쌀 전병, 된장 리조또등의 항목에서 높은 섭취경험을 나타냈다. 셋째, 퓨전한식메뉴의 만족도를 종속 변수로 하고 선호도 요인을 독립변수로 한 퓨전한식메뉴의 선호도 요인이 만족도에 미치는 영향에 대한 회기 분석에서 유의도 모두 0.05 이하로 나타났다. 그리고 메뉴의 위생 요인, 메뉴의 건강성 요인, 메뉴의 품질 요인, 메뉴의 구성 요인, 메뉴의 선택 요인 모두 만족도에 양향을 미치는 것으로 나타났다. 그 중에서 메뉴의 품질요인, 메뉴의 구성 요인, 메뉴의 선택 요인, 메뉴의 건강성 요인, 메뉴의 위생 요인 순으로 영향력을 미치는 것으로 나타났다.

커피전문점 선택속성, 커피칵테일 선호도 및 메뉴선택행동 간의 영향 관계

이희수 ( Hee Soo Lee ) 대한관광경영학회 2015 觀光硏究 Vol.30 No.7

본 연구는 커피전문점 선택속성, 커피칵테일 선호도 및 메뉴선택행동 간의 영향 관계를 밝히고자 하였다. 이를 통해. 커피전문점의 커피칵테일 신 메뉴 개발과 영업매출의 성과를 극대화할 수 있는 방안을 모색하는데 도움을 주고자 하였다. 연구결과는 다음과 같다. 첫째, 고객이 커피전문점을 선택 시 고려하는 속성이 커피칵테일에 대한 선호도에 유의한 영향을 미친 것으로 나타났다. 둘째, 커피전문점 이용 고객이 선택한 속성은 메뉴선택행동에 긍정적인 영향을 미친 것으로 제시되었다. 셋째, 커피전문점 이용 고객의 커피 칵테일에 대한 선호도는 메뉴선택행동에 통계적으로 유의한 영향을 미친 것으로 나타났다. 이러한 연구결과는 다음과 같은 시사점을 지닌다. 첫째, 커피전문점이 치열한 경쟁에서 생존하기 위해서는 커피칵테일 등과 같은 시각적, 미각적으로 소비자의 구매력을 자극할 수 있는 다양한 메뉴를 개발할 필요가 있음을 잘 보여준다. 둘째, 연령별, 학력별, 성별 등 다양한 고객이 지닌 욕구 인식과 이에 대한 종사원의 적절한 서비스가 필요로 할 것이다. 셋째, 타 업장과 차별화된 독창적인 메뉴개발과 마케팅 전략의 수립 및 실행이 필요함을 잘 나타내준다. This study helps selection attributes, specialty stores coffee cocktail preferences and behavior was trying to show a link between the options. By the report. Coffee Cocktail in coffee shops can seek to maximize the achievements of the new menu development and sales to help it argument. The research results as follows. First, customers are the selection attributes is consider when choosing a coffee shop the crossovers were shown to be mindful of preference for coffee cocktails. Second, the coffee shop customers choose properties presented positive influence on his action you choose the menu. Third, the coffee shop customers `` coffee preference for cocktail menu showed statistically meaningful can be affected in action. These findings have the same implications as follows. First, coffee shops are competing to survive in coffee cocktails, such as visual and taste buds to which can inspire consumers `` purchasing power by various. The menu shows that he needs to develop well. Two, the desire with many different customers, such as age by their clans and education, gender awareness and appropriate of the schedules for the services needs it. Third, an innovative menu development and establishment of a marketing strategy and implementation discriminate with other shop will give them demonstrate the need.

대구지역 고등학생의 학교급식 공급유형에 따른 석식식단 선호도 조사

이은주(Lee, Eun-Ju) 한국영양학회 2012 Journal of Nutrition and Health Vol.45 No.5

The purpose of this study is to present basic data for an improvement of school foodservice by identifying students’ preference level for school meal menu. A survey was carried out in two high schools provided with different types of consignment service in Daegu. Study subjects were consisted of 100 high school students from a school with on-site service and 119 students from the other school with external transporting service. More than half of students (54.2% of male and 68.3% of female) had normal weights while 13.5% of male and 30.1% of female students had underweights. ‘Taste’ and ‘family’ were the most important factors in meal choices and in eating habits, respectively of all the study subjects. Students who answered to have unbalanced diet (33.0%) were less in school with on-site service than those (56.1%) with external transporting service. Compared with on-site service, preferences for meats fruit and milk were higher and as cooking method, preference for blanching lower but stew, roasting and frying higher in the school with external transporting service. Various types of cooking methods and food materials were better accepted by the students with on-site service than those with external transporting service who preferred meat more exclusively regardless of cooking methods of main dish. Most kinds of kimchi was less liked by the students with external transporting service. It is concluded that low preference for most menus provided by the external transporting service is attributed by limitation in food materials, cooking methods and maintenance of food temperature. The limitation could be overcome by more intensive efforts for developing menus and using more efficient facilities and ultimately by changing meal service system in cooperation with school administrators, dietitians and parents. (Korean J Nutr 2012; 45(5): 489 ~ 499)

Impact of Different Menu-Labeling Formats on Food Preferences

김성범,김지혜,김대영 (사)한국관광레저학회 2018 관광레저연구 Vol.30 No.4

This study focused on respondents’ preferences to various restaurant menu labels (including those that feature calorie-only information, healthy symbols in conjunction with calorie information, the Weight Watchers icon plus calorie data, and star ratings in conjunction with calorie information) to understand the influence of menu labeling on preferences for healthful and unhealthful food items. We also investigated whether restaurant patrons’ body mass indexes (BMI; obese/overweight versus under-/normal weight) moderated the effects of menu labeling on changes in likelihood to order a particular meal type. An online survey was conducted among U.S. participants (N = 273), who were randomly assigned to a 4 × 2 between-subjects design. The results of our study showed that posting calorie counts with icons by popularity (i.e., star ratings plus calorie information) had the potential to increase the likelihood of participants’ ordering nutritious items. However, when calorie information alone was shown, compared to other labeling options, customer preference for unhealthful menu items was demonstrated to be at its highest. The BMI of participants was found to moderate the effects of various menu-labeling formats on the likelihood of preferring only healthful foods.

서울지역 일부 고등학생의 아침결식여부에 따른 섭식태도와 아침 메뉴에 대한 선호도

김주연,안홍석 誠信女子大學校 生活文化硏究所 2009 生活文化硏究 Vol.24 No.1

The aim of this study is to compare the eating behaviors of high school students in relation with the habit of skipping breakfast and to understand the specific kinds of food they prefer. For this purpose, the students were asked to fill out questionnaires. The results show that the breakfast-skipping rate is high at around 40%; 122 students are in the non-breakfast-skipping group who replied they have breakfast 5 times or more in a week and 80 students are in the breakfast-skipping group who replied they have breakfast sometimes (2-4 times a week) or that they don't eat breakfast (less than once a week). The factors behind the students skipping breakfast include economic problems, bad grades, father's job, mother's job, and mother not preparing breakfast. The preferred menus for breakfast were ‘cooked rice with side dishes’, ‘toast with milk’,‘ juice, fruits, vegetable salad’in that order. As for the overall preferred menus, there were distinct differences among students preferring Korean food, Western food, and fast food, their respective preferences being‘ cooked rice with side dishes’,‘ juice, fruits, vegetable salad’, and‘ toast with milk’. This shows that breakfast menus should be developed with a consideration for the students preferences and usual eating habits rather than recommending Korean foods only.

일부 초등학교 고학년생의 그린데이 운영에 대한 인식 및 식습관과 채식 메뉴 기호도

김지혜(Jihea Kim),강현주(Hyunjoo Kang),이홍미(Hongmie Lee) 충북대학교 생활과학연구소 2024 생활과학연구논총 Vol.28 No.2

Background/Objects: This study was conducted to investigate the awareness of elementary school students regarding Green Day (Vegetarian day) operation and compare the perception of Green Day, preference for vegetarian menus, and dietary habits of students according to pros and cons of operating Green Day. Methods: The self-administered survey was conducted on 4th to 6th grade students (295 boys and 352 girls) at an elementary school in Seoul. Results: The significances of differences were analyzed in variables between two groups; 459 who were in favor of Green Day and 188 who were against. Without significant difference between the groups, approximately one-third of all students responded that they were not aware that Green Day was being implemented. The most important results of this study were that elementary school students who supported the implementation of Green Day consumed more vegetables per meal and more dairy products, skipped breakfast less often, checked food labels more often when purchasing processed foods, and exhibited higher preferences for all the vegetarian menus analyzed in this survey except soybean meat jajang than their counterpart, with statistical significance. For the most necessary strategy for Green Day to be operated well, approximately 2.5 times students in favor suggested 'education on the benefits and necessity of a vegetarian diet' and approximately 2 times students who opposed did 'menu-planning reflecting students preference', compared with their counterparts. Without a significant difference between groups, more than three quarters answered that they have knowledge on the benefits of vegetarian diet and the most principal sources of knowledge was family/friends, followed by Books/newspapers > Internet > School/teachers > TV. Conclusion: These results are expected to provide basic data for exploring strategies to expand Green Day operation in school lunches.