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논문 기본 정보

자료유형
학술저널
저자정보
이용대 (재능대학) 이연정 (경주대학교)
저널정보
한국외식산업학회 한국외식산업학회지 한국외식산업학회지 제5권 제2호(통권 제11호)
발행연도
2009.9
수록면
35 - 51 (17page)

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연구배경
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연구방법
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초록· 키워드

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This study was made focused on developing menu items of herbal cuisine by identifying what perception customers have on them. First, regarding customers' recognition of “Herbal Cuisine”, 10.3% of respondents answered, “I have no idea at all, and 70.6% of them showed high level of perception.” “Herbal Cuisines” are “good” for our health, which shows the highest rate of 52.6%, except for 3.7% of them who responded as ‘Not good’ or ‘Very bad’. For further information on Specialty Restaurant of Herbal Cuisine, they learned from TV or newspapers, whose rate showed the highest 45.8% of them. The favorite menu items of Herbal Cuisine: Steamed kinds(23.3%) and vegetable kinds(21.9%). Regarding customers' satisfaction degree after eating in the restaurant, there were some differences between male and female evaluating menu's quality taste and enjoying relaxation while having meal at table. Concerning the question whether or not they are going to come back again, 47.8% of them answered in positive way. Second, in terms of degree of importance of menu item, the freshness of food(4.36), cleanliness of ingredients(4.18), nutritional value of food(4.25), cleanliness of cooking utensils(4.19) were considered to be relatively important. On the other hand, menu planning(3.75), variety of menu(3.49), flavor of food(3.84), and the color of food came under comparatively low level in priority. There was a regional limitation in the process of performing this study. The sample population of specialty restaurant for Herbal Cuisine was limited to the city of Daegu and Gyeongbuk province.

목차

Abstract
Ⅰ. 서론
Ⅱ. 이론적 배경
Ⅲ. 연구방법
Ⅳ. 결과 및 고찰
Ⅴ. 결론
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UCI(KEPA) : I410-ECN-0101-2010-326-003404491