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나정기(Jeong-Ki Na),최재홍(Jae-Hong Choi) 한국식공간학회 2009 식공간연구 Vol.4 No.1
This study was trying to cluster menu trends and to present its responses and cases towards each trends through the literature research on the food production/manufacture, distribution and consumption. First, the author presented the references for the sake of clustering menu trends through the literature research and extracted the utility, health, variety, and symbolism as the key words. Second, the author clustered the menu trends of utility, health, variety, and symbolism-oriented based on the extracted key words. Third, its motives, appropriate responses, and cases for the four menu trends were presented. Finally, the authors suggested that the follow-up research should be succeeded in validating the results.
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대학생들의 웰빙인식과 웰빙트렌드가 메뉴선택 속성에 미치는 영향 : 의정부지역 중심으로
김동섭(Kim, Dong-Sub) 한국외식경영학회 2019 외식경영연구 Vol.22 No.6
본 연구는 의정부지역 대학생들의 개인별 특성이 외식 메뉴선택속성에 미치는 영향을 규명하기 위해서이다. 연구의 목적을 달성하기 위하여 의정부지역 4년제, 2년제 대학생 250명을 대상으로 총 217부의 설문지 회수하여 사용하였고, 결과를 도출하기 위해 신뢰성 분석, 요인분석, 상관분석, 회귀분석을 통해 유의성을 조사하고, 다음과 같이 요인을 분석하였다. 검증결과, 웰빙인식과 웰빙트렌드는 6가지 요인( 사회지향성, 기대효과, 건강지향성, 매스컴반영, 개인성향, 안전추구)으로 도출하였고, 웰빙과 메뉴선택속성은 2가지 요인으로 건강관심형, 유행추구형으로 도출하였다. 연구 결과, 대학생들의 웰빙인식과 관련된 건강관심형·유행추구형의 메뉴선택속성은 사회지향성, 기대효과, 건강지향성에 관심을 갖는 것으로 조사되었다. 웰빙트렌드와 관련된 건강관심형·유행추구형의 메뉴선택속성은 매스컴반영, 개인성향, 안전추구에 관심이 있는 것으로 조사되었다. The purpose of this study was to investigate the effect of university students’ well-being Awareness and well-being trend on the Menu Selection attributes in the Uijeongbu area. In order to achieve the purpose of the study, a survey of 217 students was conducted to investigate the significance and the following factors were analyzed. The results of research are as follows: Well-being Awareness, Well-being trend, Menu Selection attributes was conducted from 8 factors : Social Directivity, Healthy Directivity, Expectation, Effectiveness, Reflection of Mass communication, Individual Characteristics, Pursuit of safety, Type of Healthy Concern. The results of this study was derived that type of Healthy, Inclined to fashion of the Menu Selection attributes if interested in the Social Directivity, Expectation effectiveness, Healthy directivity and thpe of healthy Concern, Inclined to fashion of Well-being trend was interested in Reflection of Mass communication, Individual Characteristics, Pursuit of Safety. It is suggested that sharing restaurant marketing, relted univerisity students and using a new promotion method based on these researches.
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편리미엄 소비트렌드가 소비자의 메뉴생산변화요구와 구매의도에 미치는 영향
김형일 한국호텔리조트학회 2020 호텔리조트연구 Vol.19 No.4
I would like to understand the consumption trend of modern people, understand consumer needs for changes in menu production that can affect the development and sales performance of the restaurant market, and conduct research on purchasing intention. The survey was conducted on ordinary consumers in the restaurant industry and men and women in their 20s and 50s to achieve their research goals. The survey was conducted on consumers in Seoul and Gyeonggi Province. A total of 300 questionnaires were distributed for 15 days from June 1, 2020 to June 14, 2020, and 271 copies were used for the final analysis. The analysis of the collected data was done through the SPSS 21.0 statistical package program and the data coding process using AMOS 20.0. Both Hypothesis 1 and Hypothesis 2 were adopted and Hypothesis 3 was partially adopted. Restaurants should develop fast and high-quality menus to meet the trend of convenience consumption, and reduce waiting times for consumers by utilizing online orders, kiosks and applications. Restaurants should develop fast and high-quality menus to suit their convenience consumption trends, and strive to reduce waiting times for consumers by using online orders, kiosks, and applications. In addition, if waiting time occurs, it will be necessary to develop programs or items that consumers can enjoy during that time so that they recognize it as another commercialization time, not a time when waiting time is wasted.
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고진현 한국외식산업학회 2023 한국외식산업학회지 Vol.19 No.1
This study analyzed the trend of meal kit menus, a form of home meal replacements, using social big data. Data were collected for five years, focusing on the COVID-19 situation, and the process of changing by year was investigated, and the following results were shown. Meal kits tended to be concentrated on exotic menus in the early stages of the collecting period. It was found that it is used to enjoy easy, practical, and characteristic foods by providing ingredients that are not normally prepared in ordinary households in Korea. In the early periods of the meal kit menu, it appealed to the market as an attractive product with a distinctive menu such as Spanish dish Gambas al Ajillo, and in the process of development, it expands upward to a fine menu such as Premium Steak. Since then, efforts have been made to convert external stagnation factors into pleasure through in-house eating using distinctive meal kit menus in the 2020 with COVID-19. These results show that meal kits, which are focused on single dishes, seem to come to the table in the form of side dishes as they converge into Korean cuisine, and expand to various menus. In 2021, as the second year of the outbreak of COVID-19, "Tteokbokki" was the highest frequency. It was found that it was changing from the basic form to a practical dish with various sauces and side dishes added.
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