지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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The purpose of this study was to examine any possible significant differences in menu quality selection among customers with experiences of using Japanese restaurants according to their demographic characteristics, to make a factor analysis of their awareness of the importance of menu quality selection in those restaurants, and to investigate the impact of the selected menu quality selection factors. It`s basically meant to suggest ways of making up the menu to provide some information on the improvement of the menu and menu design in Japanese restaurants. The collected data were analyzed with the statistical package SPSS 11.0, and descriptives, validity analysis, reliability analysis and x2(Chi-square) test were utilized. As a result of making a factor analysis to verify the validity of the concepts of menu quality in Japanese restaurants, the essential factors of menu ranked first, which included the smell of food, food freshness, food temperature, taste, ease of chewing, nutrition, materials and adequateness of salty taste. The external menu organization factors ranked second, which involved the name of menu items, ease of selection, food professionalism, recipe, a time required for serving food, and appearance of food. The external menu factors ranked third, which included food price, seasonableness of food, menu composition and explanation on food. When the correlation of the constructs was analyzed, the essential menu factors had a statistically significant correlation to the external menu factors, and the correlation coefficient of the two was 0.465. The essential menu factors had a statistically significant correlation to the external menu organization factors as well, and the correlation coefficient of the two was 0.450.
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UCI(KEPA) : I410-ECN-0101-2016-326-002706294