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한식레스토랑의 메뉴구성에 관한 연구A Study on the Menu Composition of Korean Restaurants

Other Titles
A Study on the Menu Composition of Korean Restaurants
Authors
남유선심기현이종호
Issue Date
Jun-2020
Publisher
(사)한국조리학회
Keywords
Korean restaurant; Menu; Operational status; Korean food; Menu composition.
Citation
Culinary Science & Hospitality Research, v.26, no.6, pp 127 - 139
Pages
13
Journal Title
Culinary Science & Hospitality Research
Volume
26
Number
6
Start Page
127
End Page
139
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/1380
DOI
10.20878/cshr.2020.26.6.012
ISSN
2466-0752
2466-1023
Abstract
Despite being nutritionally superior, Korean food has many obstacles to globalization. Especially, Korean food is difficult to make scientific recipes, and there is a problem with the shape of the menu and the method of distribution. Therefore, in order to improve the problem of globalization of Korean food, the research was conducted by interview method on 80 businesses that agreed to participate in the research, explaining the research in advance to the owners and employees. To achieve the purpose of the study, the data collected were cross-tested for each question to examine the differences between Frequency analysis (frequency analysis) and the characteristics (type, scale, sales, service method) related to the operation of the Korean restaurant using the SPSS Statistical Program (version 18.0). Frequency analysis was conducted on the menu of Korean restaurants surveyed. As a result of the analysis, it is very meaningful to investigate the right to decide when organizing Korean restaurant menus, the reason for change, the survey of Korean restaurant menus, and the composition of table setting menus by type of food. In order for Korean food to develop in the future, it is time for many changes in table setting and menu composition. Based on this research, I hope that it will help the globalization of Korean food through the development and change of Korean food menu.
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전통예술학과 (전통식생활문화전공)
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