한식 레스토랑 메뉴선택속성이 재방문의도에 미치는 영향에 관한 연구

이선호(Sun Ho Lee) 한국관광연구학회 2012 관광연구저널 Vol.26 No.5

This study conducted positive analysis of the influence that menu selection attribute of Korean restaurant has on revisit intention and conducted positive analysis of strength, weakness, low ranking and excess of menu selection attributes of Korean restaurants by surveying in Paris and conducting IPA analysis based on the survey result. The result of the analysis was as follows. First, it was revealed that 18 variables - price of menu, temperature of menu, authenticity of menu, flavor of food, amount of food, nutrition of food, visual element of food, cleanliness of food, freshness of food, size of food, color of dish, scent of dish, feel of dish, explanation of dish, existence and non existence of health food, ingredient and cuisine, suitability of food container and differentiation with existing food - had significant differences. The result of IPA analysis showed that weakness was visual element of food and strength was price of menu, temperature of menu, flavor of food, amount of food, cleanliness of food, freshness of food, flavor of dish and low ranking was seasonality of menu, authenticity of menu, originality of menu, size of food, color of dish, feel of dish, explanation of dish, existence and non existence of health food, ingredient and cuisine, suitability of food container and differentiation with existing food. Second, the higher recognition of attributes of menu, organic functions of menu, property of menu and explanation of menu, the higher revisit intention. When analyzing the difference in influence that menu quality attributes had on revisit intention, it was revealed that explanation of menu had greatest influence on revisit intention followed by organic functions of menu, property of menu and attributes of menu. This study is significant in that it provides useful material for Korean food service industry`s establishing marketing strategy.

이태리레스토랑의 메뉴분석을 통한 메뉴경영전략에 관한 연구

이준혁(Jun Hyuk Lee),박헌진(Heon Jin Park) 한국호텔외식관광경영학회 2012 호텔경영학연구 Vol.21 No.5

본 연구는 국내 이태리레스토랑의 메뉴를 메뉴엔지니어링 및 CMA분석을 통하여 분석하고 사업자에게는 효익면에서 기여하며 또한 소비자들의 선호도에 기여할 수 있는 메뉴를 제시하는 것이다. 메뉴분석을 위해 서울과 부산에 위치한 이태리레스토랑 4곳을 선정하여 지배인 및 경영진으로부터 매출보고서를 입수하여 각각 분석에 임하였다. 분석결과 각 레스토랑의 Star메뉴와 Prime메뉴를 파악하였으며, 또한 각 부분별로 Star 및 Prime메뉴를 분석하였다. 분석결과 각 부분에서 Star 및 Prime메뉴로는 Appetizer, Salad, & Soup에서 Calamari(오징어류), Capesante(관자), Caesar, Fritto(튀김류), Sea Salad, Anti, Rom Salad, Carpaccio(쇠고기류), Tagliolini(새우), Spanaci 등으로 나타났으며, Pasta에서는 Funghi Risotto(버섯류 리조토), Gorgon chestnut pizza, Crab & cream pasta, Seafood pasta, Mare pasta(해산물류 파스타), Lasagna, Shrimp spa, Shrimp aglio, Paglia Fieno(모듬파스타) 등으로 나타났다. 또한 Main메뉴에서는 Agnello(양고기), Wagyu, Mero Special, Salmon Special, Manzo(쇠고기류) 등으로 나타났다. Set 메뉴는 조사 레스토랑별로 다양하며, Dessert & Tea는 Fresh Orange Juice와 F/lade 등으로 나타났다. 또한 메뉴에 관한 가격인상, 식재료비절감, 가격인하, 권장판매, 메뉴삭제 등을 위해 Plowhorse와 Standard , Puzzle과 Sleeper, Dog과 Problem에 해당되는 항목들을 살펴보았다. 한편 전문가인터뷰를 통해 최신의 메뉴 도입필요성이 제기되었으며, 이를 위해 주기적인 메뉴분석에 의한 메뉴의 가격조절, 메뉴의 제거, 메뉴의 위치변경, 신 메뉴의 도입 등이 중요하며, 다양한 분석기법의 도입필요성을 제기하였다. The purpose of this study was to identify the Italian Restaurant Menu analysis through Menu engineering & CMA(Cost/Margin Analysis) for customer satisfaction and profit effectiveness of restaurateurs. The menu analysis was executed by the restaurant revenue report of four Italian restaurant which was located in Seoul and Busan. The results could be summarized as follows: First, Star and prime menu were found through the total restaurant menu, respectively. Second, as a appetizer, salad and soup course menu, Calamari, Capesante, Caesar, Fritto, Sea Salad, Anti, Rom Salad, Carpaccio, Tagliolini, Spanaci were identified as a star and prime menu. Funghi Risotto, Gorgon chestnut pizza, Crab & cream pasta, Seafood pasta, Mare pasta, Lasagna, Shrimp spa, Shrimp aglio, Paglia Fieno were also analysed as a star and prime menu in Pasta course. In main menu and dessert menu, Agnello, Wagyu, Mero Special, Salmon Special, Manzo, Fresh Orange Juice, F/Lade were identified as a star and prime menu. Third, the menus of ``plowhorse and standard``, ``puzzle and sleeper``, ``dog and problem`` were analysed to enhance the efficiency of restaurant business. As the result, restaurateurs should do ``rising of price``, ``reduction of food cost``, ``reduction of price``, ``suggestion sale``, ``elimination of menu``. Through Italian cuisine specialist(professor and manager) interview, the need of new menu was suggested. As a conclusion, periodic menu analysis, price alteration, elimination of menu, change of menu location, new menu development were discussed. However, this study had some limitations in measurement unit(revenue report period) and other limitations were also discussed.

활동기준원가와 메뉴엔지니어링을 이용한 외식업체 메뉴 분석

이봉식(Bong Shik Lee),신서영(Seo Young Shin),최미경(Mi Kyung Choi) 대한지역사회영양학회 2006 대한지역사회영양학회지 Vol.11 No.5

The purposes of this study were to investigate methods of applying activity-based cost to menu engineering and to examine the feasibility. A total of 6 menu items of XYZ restaurant in Seoul were selected and the ledger of September 2005 was used for menu analysis. The menu mix percent of beef sirloin steak (61.95%) and beef tenderloin steak (17.13%) were labeled as high, whereas BBQ pork ribs (4.94%), salmon fillet (2.66%), seafood platter (5.77%), and teriyaki chicken (7.56%) showed low menu mix percent. In addition, the contribution margin for BBQ pork ribs (29,000 won), salmon fillet (25,810 won), seafood platter (22,400 won), and teriyaki chicken (22,000 won) were higher than the average contribution margin (21,957 won), and those for beef sirloin steak (21,200 won) and beef tenderloin steak (21,900 won) were lower than average. When popularity and contribution margin were applied in menu engineering, BBQ pork ribs, salmon fillet, seafood platter and teriyaki chicken were classified as puzzles and beef tenderloin steak and beef sirloin steak as plowhorses. Menu engineering using popularity and operating profit, which was calculated from activity-based cost, also gave the same results, whereas the additional label for activity cost placed BBQ pork ribs and salmon fillet in the brain teaser category. Ranking analysis on variables estimating menu profitability using Spearman`s ρ revealed that there were no significant correlation between variables, which means the estimation of menu item profitability could differ by methods of analysis. With these results, it was concluded that activity-based cost would help to establish more detailed marketing strategy for a restaurant. (Korean J Community Nutrition 11(5) : 642 ~ 649, 2006)

메뉴분석기법을 이용한 단체급식업체 메뉴분석: D홈푸드 H산업체 급식소를 중심으로

이혜숙,오석윤,이경연 한국관광학회 2007 관광학연구 Vol.31 No.6

This article is to analyze and evaluate the menu of H sales branch, one of the contract-managed foodservice outlet through applying various menu engineering techniques to present a way to manage menus and to increase its management efficiency and sales profit. A survey was conducted to collect data on lunch menus provided in H branch, and the results showed that by Merrick & Jones’ and Pavesic’s techniques, evenly grouped among all items; by Uman’s technique, grouped into Signature, which majority of the items belonged to Lead Items, Hard to Sell, and Losers. If applied and utilized to business operation after comprehensive evaluation on the basis of exact understanding of customer needs and menus by conducting the survey for menu-selection behavior and menu preference degree, this study would be helpful for customer satisfaction and also profit-seeking.핵심용어(Key words):메뉴분석(Menu analysis),단체급식(Contract-managed foodservice outlet)

메뉴 분석 방법론의 비교 연구

이해영(Lee Hae-Young),양일선(Yang Il-Sun),도현욱(Do Hyun-Wook),신서영(Shin Seo-Young) 韓國營養學會 2003 Journal of Nutrition and Health Vol.36 No.3

산업체 위탁급식소의 메뉴분석 비교 - S홈푸드 C영업장을 중심으로 -

신동선,김정원 한국외식경영학회 2012 외식경영연구 Vol.15 No.5

The purpose of this study is to suggest menu management directions that increase its management efficiency and sale profit and to compare and analyze the menu of C sales branch which is one of the contract-managing foodservice outlet by using menu analysis method of Miller, Pavesic and Uman. It would be better to take the appropriate menu analysis method for the purpose of customer preference considered technique or operator considered technique. If it is done in comprehensive assessment based on these menu analysis methods, clients and operators will get good results from interaction.

에러 분석을 통한 사용자 중심의 메뉴 기반 인터페이스 설계

한상윤,명노해,Han, Sang-Yun,Myeong, No-Hae 대한인간공학회 2004 大韓人間工學會誌 Vol.23 No.4

As menu structure of household appliance is complicated, user's cognitive workload frequently occurs errors. In existing studies, errors didn't present that interpretation for cognitive factors and alternatives, but are only considered as statistical frequency. Therefore, error classification and analysis in tasks is inevitable in usability evaluation. This study classified human error throughout information process model and navigation behavior. Human error is defined as incorrect decision and behavior reducing performance. And navigation is defined as unrelated behavior with target item searching. We searched and analyzed human errors and its causes as a case study, using mobile phone which could control appliances in near future. In this study, semantic problems in menu structure were elicited by SAT. Scenarios were constructed by those. Error analysis tests were performed twice to search and analyze errors. In 1st prototype test, we searched errors occurred in process of each scenario. Menu structure was revised to be based on results of error analysis. Henceforth, 2nd Prototype test was performed to compare with 1st. Error analysis method could detect not only mistakes, problems occurred by semantic structure, but also slips by physical structure. These results can be applied to analyze cognitive causes of human errors and to solve their problems in menu structure of electronic products.

데이터마이닝을 이용한 메뉴 설계 방법에 관한 연구

손혜민(Hyemin Son),구교찬(Kyo-Chan Koo) 한국산학기술학회 2023 한국산학기술학회논문지 Vol.24 No.2

본 연구는 메뉴 기반 사용자 인터페이스를 최적화하기 위한 데이터마이닝 기반 인터페이스 개발 방법(DaMIM: Data Mining-based Interface development Method)에 관한 연구로서 주요 내용은 DaMIM 절차의 제안과 검증으로 구성된다. DaMIM의 절차는 6단계로 대상 업무 정의, 사용자 선정, 자료수집, 데이터마이닝 기법 적용, 분석 및 평가, 대안 확정으로 제안하였다. 이 제안에서 데이터마이닝 기법으로는 군집분석을 사용하였다. 이후 이를 검증하기 위해 메뉴 선택 반응시간을 측정할 수 있는 프로그램을 개발하여 실험하였다. 실험은 메뉴 수에 따라 저밀도(9개), 고밀도(14개)로 구분되며 메뉴 구성 방법에 따라 알파벳순 방법(AM), 객체 지향적 방법(OM), 프로세스 지향적 방법(PM), 데이터마이닝 기반 방법(DM)으로 구분된다. 실험을 통해 측정한 시간을 일원배치 분산분석한 결과 저밀도에서는 메뉴 구성 방법별 메뉴 선택 반응시간이 통계적으로 유의한 차이를 보이지 않았다. 그러나 고밀도에서는 DM과 AM의 반응시간 이 가장 짧은 그룹으로 나타났으며, DM의 평균 반응시간이 가장 짧은 것을 확인함으로써 효과성을 검증하였다. 이에 본 연구에서 제안한 방법론은 사용자의 의견을 효과적으로 반영함으로써 인터페이스 설계의 객관화와 생산성 향상에 기여할 수 있을 것으로 기대된다. This study proposes and validates a data mining-based interface development method (DaMIM) to optimize menu-driven user interfaces. DaMIM comprises six steps—target task definition, user selection, data collection, application of data mining techniques, analysis and evaluation, and determination of alternatives. Cluster analysis is used as the data mining technique. The proposed method is validated using a program developed to measure the reaction times of menu selection. The experiments are classified as low density (9) or high density (14) depending on the number of menus, and alphabetical method (AM), object-oriented method (OM), process-oriented method (PM), or data mining-based method (DM) are used for menu organization. The results reveal that statistically significant differences are not observed between the menu selection response times of the different menu organization methods at low density experiments, However, the response time of DM is the shortest in the high density case. Therefore, the effectiveness of DM is verified. The conclusions of this study are expected to contribute toward the objectification and productivity improvement of user-based interface design.

빅데이터를 활용한 다이어트 현황 및 네트워크 분석

정은진 ( Eun-jin Jung ),장은재 ( Un-jae Chang ) 대한영양사협회 2016 대한영양사협회 학술지 Vol.22 No.4

Limitation of a questionnaire survey which is widely used is time and money, limited numbers of participants, biased confidence interval and unreliable results. To overcome these, we performed tendency and network analysis of diet using big Data in Koreans. The keyword on diet were collected from the portal site Naver from January 1, 2015 until December 31, 2015 and collected data were analyzed by simple frequency analysis, N-gram analysis, keyword network analysis and seasonality analysis. The results showed that diet menu appeared most frequently by N-gram analysis, even though exercise had the highest frequency by simple frequency analysis. In addition, keyword network analysis were categorized into four groups: diet group, exercise group, commercial diet program company group and commercial diet food group. The analysis of seasonality showed that subjects’ interests in diet had increased steadily since February, 2015, although subjects were most interested indiet in July, these results suggest that the best strategies for weight loss are based on diet menu and starting diet before July. As people are especially sensitive to diet trends, researches are needed about annual analysis of big data.

Ethnic cuisine ratings of consumers: a sample analysis of Konya ethnic Mevlevi kitchen dishes’

Sormaz Ümit,Dursun Kadir,Onur Neslihan 한국식품연구원 2023 Journal of Ethnic Foods Vol.10 No.38

Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept of ethnic cuisine, there will be a positive interaction in the region in terms of gastronomic tourism. Purpose of the research: To evaluate the meals and drinks of ethnic cuisine by the guests who prefer ethnic restaurants, using the menu analysis method. Case study, one of the qualitative research models, was used in the research. The research sample consists of Somatçı Fihi Ma Fih restaurant, which tries to keep an ethnic culinary culture alive with the concept of Mevlevi cuisine in Turkey’s Konya province and volunteered to participate in the research. The data collection phase of the research was carried out in the light of the interview, document review and information obtained with both the manager and the chef of this restaurant, which constitutes the sample of the research. As a result of the study, a total of 14 menu items selected from the menu were subjected to menu engineering analysis. After this analysis, a total of 6 products were included in the stars group, 4 products in the problem group, 3 products in the horses group and 1 product in the puzzles group. As a result of the research, it was suggested that the Mevlevi cuisine dishes, which are not liked by the guests who prefer ethnic dishes, should be removed from the menu and replaced with the ones with stronger taste.