Earticle

본 연구는 호텔 뷔페레스토랑 메뉴 품질의 선택속성이 고객 만족과 행동 의도에 미치는 영향을 분석하였다. 연구의 목적은 고객의 만족과 행동의도에 영향을 미치는 메뉴 품질의 세부 요소를 규명하고자 하였다. 이를 위해 2024년 10~11월 2개월간 310명의 고객을 대상으로 설문조사를 실시하였으며, 그중 280명의 설문지를 SPSS 26.0을 사용하여 다중 회귀분석을 하였다. 메뉴 품질의 선택속성으로 음식의 질, 메뉴 구성, 다양성, 음식의 맛을 독립변수로 설정하여 분석한 결과 음식의 질과 메뉴구성, 음식의 맛은 고객 만족 및 행동 의도에 긍정적인 영향을 미치는 것으로 나타났다. 특히, 음식의 질과 메뉴 구성이 고객 만족에 가장 큰 영향을 미쳤으며, 고객 만족은 행동 의도와 강한 상관관계를 보였다. 이러한 결과는 호텔 뷔페레스토랑 운영자들이 메뉴 품질의 선택속성을 지속적으로 개선하고 고객의 기대에 부응하는 메뉴 구성을 유지해야 함을 시사한다. 본 연구는 호텔 뷔페레스토랑의 마케팅 전략 수립에 실질적인 가이드를 제공하며, 향후 연구에서는 다양한 뷔페레스토랑의 서비스 품질과 고객 경험을 비교 분석할 필요성을 제기한다.

This study analyzes the effects of menu quality selection attributes on customer satisfaction and behavioral intentions in hotel buffet restaurants. The primary objective was to identify specific menu quality factors that influence customer satisfaction and revisit intentions. A survey was conducted over a two-month period (October–November 2024) with 310 customers, and 280 valid responses were analyzed using SPSS 26.0 and multiple regression analysis. The independent variables included food quality, menu composition, variety, and taste. The results indicate that food quality, menu composition, and taste had significant positive effects on both customer satisfaction and behavioral intentions. In particular, food quality and menu composition were found to have the strongest influence on customer satisfaction, which in turn showed a strong correlation with revisit intention. These findings suggest that hotel buffet restaurant operators should continuously enhance menu quality attributes and maintain a menu structure that aligns with customer expectations. This study offers practical guidance for developing marketing strategies in the hotel buffet sector and highlights the need for future research to compare service quality and customer experiences across various buffet restaurant types.

The purpose of this study is to analyze between food-related lifestyle, menu’s selection attributes and behavior intention. Among the non-probability sampling method, this study used convenient sampling method and distributed Google online survey questionnaires. The questionnaires were collected until August 8, 2018 and this study used 307 questionnaires on the statistics after excluding the questionnaire that cannot be used on the statistics. In this study, the sub-factors composing the food-related lifestyle were composed of health orientation, safety orientation, and convenience orientation. Also, menu's selection attributes was composed of nutrition, cooking method, and materials while behavior intention was set as the single factor. The study result showed that the health orientation had positive (+) influence on nutrition, cooking method. Also, in this study, the safety orientation had positive (+) influence on cooking method and material. On the other hand, convenience orientation had negative (-) influence on the cooking method. In this study, the menu's selection attributes’s sub-factors including nutrition, cooking method, and material had positive (+) influence on the behavior intention. Such result contributes on establishing marketing strategy for food service businesses and suggests implications on generalization of behavioral theory.

본 연구에서는 호텔 양식당 고객들의 메뉴선택, 소스 선호도와 고객만족간의 관계를 밝힘으로써 보다 효율적인 메뉴관리와 효율적인 양식당 마케팅 방안을 도출하고자 하였다. 이러한 연구목적을 달성하기 위하여 이론적 연구를 통하여 연구모형과 가설을 설정하였으며, 부산지역 특급호텔 양식당 이용자들을 대상으로 실증조사를 실시하였으며 실증조사에서 얻어진 자료를 토대로 가설을 검증하였다. 가설을 검증한 결과 다음과 같은 시사점을 도출하였다. 소고기요리의 경우 고객들의 소스 선호도는 갈색소스, 흰색소스, 브론드색소스 및 붉은색소스 등에 유의하게 영향을 미치는 것으로 나타났다. 돼지고기요리의 경우는 노란색소스, 가금류요리의 경우 붉은색소스, 그리고 곡물류요리의 경우 붉은색소스를 선호하는 것으로 나타나 선택한 메뉴에 따라 선호하는 소스에 차이가 있음이 밝혀졌다. 소스 선호도와 고객만족간의 관계에서 갈색소스, 흰색소스, 붉은색소스 및 노란색소스 등은 메뉴만족에 유의하게 영향이 미치는 것으로 나타났으나. 브론드색소스의 경우 메뉴만족에 유의하지 않은 것으로 나타났다. 메뉴선택과 고객만족간의 관계에서는 소고기요리와 가금류요리를 선택한 고객들은 전반적 만족에 유의한 영향을 미치는 것으로 나타났다.

The purpose of this study is to examine the relationship between menu selection, sauce preference and customer satisfaction. To pursue this purpose a survey was conducted on 300 customers in a hotel western restaurant. From the 300 samples, 287 final samples were included for hypotheses testing. The results are as follows. Firstly, customers preferred different sauces based upon menu selection. Customers who selected beef preferred all colors of sauce (grey, white, bronze, red, and yellow). Alternatively, customers who selected pork preferred white, bronze, and yellow sauce. Secondly, sauce colored gray, white, red, and yellow influenced sauce satisfaction, but general satisfaction was influenced by grey, white, and yellow sauces.

현대 호텔 산업은 호텔의 수입을 객실에만 의존했던 과거와는 달리 식음료 부분의 경영비중이 점차 늘어가고 있다. 특히 전체 식음료 매출 중 70%는 연회매출이 차지한다는 점은 연회의 중요성을 다시한번 강조하게 한다. 이에 본 연구는 부산지역 특급호텔 연회장을 이용하고자 하는 연회예약자를 대상으로 메뉴선택속성 요인에 근거한 군집분석에 의해 세분시장을 분류하고, 세분시장별 특성을 파악하여 새로운 마케팅전략을 제시하고자 하였다. 메뉴선택속성의 22개 변수에 대한 요인분석을 통하여 음식의 유행과 추세, 음식의 질, 추천과 사회적 체면, 메뉴의 조화, 가격 및 다양성 등 5가지 요인으로 도출하였다. 선택속성에 기초한 군집에 따른 분석에서는 요인분석에 의해 돌출된 5개의 요인들 의 점수를 근거하여 군집1을 ‘적극적 요구형’, 군집2를 ‘중간 요구형’, 군집3을 ‘소극적요구형’ 집단으로 명명하여 세분시장으로 분류하였으며, 군집분석 결과에서 도출 세집단간 인구통계학적 특성에 대하여 세분집단간 차이를 검증하기 위해 교차분석을 실시하였다. 분석결과 3개의 세분시장별 요인별 평균을 보면 음식의 질이 가장 높게 나타난 것은 호텔을 찾는 고객은 일정한 소득수준, 연령, 사회적체면 등 삶의 질이 높은고객이므로 고객이 메뉴를 선택할 음식을 질을 높게 생각하다는 것을 알 수 있다. 이에 호텔에 근무하는 현장실무자는 메뉴기획 및 개발을 할 때에는 개인의 주관적 보다는 고객 위주의 프로그램을 통한 과학적인 메뉴개발이 이루어져야 할 것이다.

Modern hotel industry's profit sector has changed from the original business of its own accommodation industry to the food and beverage industry sector. Banquet hall business in hotel industry could be very attractive profit sector for its business. This research did on customers who made booking banquet hall in Pusan hotel. For making of this experiment, we divided into 2 parts. Firstly, to find out the characteristic of selection menu in banquet hall, we will roughly find out 22 valiant pivots and will make the 5 big points for it. Number 1 variant pivot is tendency and trends of foods. Number 2 variant pivot is quality of foods. Number 3 variant pivot is social trends for its menu. Number 4 variant pivot is combination of its menu. Number 5 variant pivot is related with variety of foods with price. Secondly, by using the 5 variant pivots from first analysis, we will use K-Mean Analysis to calculate the point. For the specimen of 370 participants of experiment will be divided into 3 groups (Group1:102, Group2: 171, Group3: 97). To make sure of specific data analysis, we divided into 3 groups. Group 1 is more focus on quality of foods over the price of foods (point of 4.654). We found the results as below. According to the survey from customers, importance of foods and beverage were very high but satisfaction in quality was lower. For this research and development, we measured the specimens through interest in groups, the population, purposes of hiring banquet hall, and so on. By referring to this experiment, hotel should consider making competitive menus through the customer's needs and demands to compete with competitors.

The product-user interface for consumer electronic products became complex due to the increased variety of functions corresponding to consumer needs. In this study, three types fo design improvement of the menu interface for a video cassette recorder is studied. Three modifications to an existing menu interface was designed using the semantic, the syntactic and the lexical design factors. A series of the validation experiments was performed to test the effect of the three types of task modifications. The results showed that performance time, number of errors and learning effect were improved for all task modification. It also showed that the performance improvement effect of the semantic factors was 8.8%, that of the syntactic factors was 5.9% and that of the lexical factors was 5.6% respectively. It was found out that the performance improvement effect of the semantic design factors were relatively more significant than the syntactic and the lexical design factors.

BACKGROUND/OBJECTIVES: Obesity is a serious concern worldwide, for which the restaurant industry holds partial responsibility. This study was conducted to estimate restaurant consumers' intention to select healthy menu items and to examine the relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions, which are known to be major determinants of consumer behaviors. SUBJECTS/METHODS: An online, self-administered survey was distributed for data collection. The study sample consisted of customers who reported having visited casual dining restaurants in the last three months at the time of the survey. Structural equation modeling was used to verify the fit of the proposed research model. RESULTS: Structural equation modeling revealed that the proposed model supports the sequential, mediated (indirect) relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection. CONCLUSION: This study contributes to the available literature regarding obesity by adding past behaviors, one of the most influential variables involved in prediction of future behaviors of consumers, to the TPB model, enabling a better understanding of restaurant consumers' rational decision process regarding healthy menu choices. The results of this study provide practical implications for restaurant practitioners and government agencies regarding ways to promote healthy menus.

The purpose of this study was to examine how the health claims stating food quality and wholesomeness would influence consumer selection attributes of fast food menu items, when the health claims were presented with nutrient ad disclosures. The results indicated that 1) when the nutrient ad disclosures included favorable nutrition information, nutrient ad disclosures including health claims conditions led to significantly more favorable evaluations of selected fast food menu items than did nutrient ad disclosures only conditions. 2) However, when the nutrient ad disclosures contained unfavorable nutrition information, no significant difference was found between nutrient ad disclosure including health claims conditions and nutrient ad disclosures only conditions in terms of the evaluations of the fast food meals. These findings implied that for the maximum impacts of the promotional efforts of fast food menu items (i.e., health claims), restaurateurs should disclose nutrition information while increasing healthy menu items (e.g., salad menus, grilled chicken menus,baked French fries, etc.) including healthy nutrients (i.e., low calories, low fat, high protein, low cholesterol, and low sodium).

본 연구는 2016년 3월 1일부터 3월 30일에 이르는 약 30일간 조사기간을 두어 실시하였고, 자료 수집은 서울 시내 외식업소 10여 군데에 대해 이용하는 고객들을 대상으로 방문하는 고객에게 자기기입식으로 응답하게 하였다. 첫째, 외식산업의 마케팅 커뮤니케이션 활동이 소비자들의 고객만족도에 영향을 분석하기 위해 회귀분석을 실시했다. 그 결과, 첫째, 광고는 B=0.107(p<.001), 편리는 B=0.093(p<.05), 사교는 B=0.294(p<.01), 홍보는 B=0.334(p<.001), 판매촉진은 B=0.542(p< 001), 인적판매는 B=0.111(p<.01)로 하위 변수 모두 고객 만족도에 유의적인 정(+)의 영향력이 있었다. 둘째, 외식 마케팅 커뮤니케이션과 고객만족도간의 메뉴 선택속성에 관해 조절효과를 검증은 분석 결과, 인적판매는 유의적인 정(+)의 영향력이 있었고, 홍보는 부(—)의 영향력이 있었다. 그리고 광고, 판매촉진은 아무런 조절효과가 없었다.

This research was conducted over four weeks from April 1, 2016 until April 30. Data collection was of responses from customers who a self-targeting customers who have visited more than 10 eating out establishments in downtown Seoul. First, a regression analysis was conducted to analyze the effect of activity of the food service industry marketing communications on customer satisfaction. First, advertising, B=0.107 (p<.001), convenient, B=0.093 (p<.05), social B=0.294 (p<.01), PR B=0.334 (p<.001), sales promotion B=0.542 (p<.001), personnel sales each had a significant positive influence (+) on customer satisfaction B=0.111 (p<.01). Secondly, menu selection catering property between marketing communications and customer satisfaction analysis of the impact of human Sales were significantly positive (+) Publicity Department had the effect of (?). In addition, advertising and sales promotion did not have any moderating effect.

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low medium high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents' jobs also affected support level with a significance level of 0.01.

본 연구는 커피전문점 선택속성, 커피칵테일 선호도 및 메뉴선택행동 간의 영향 관계를밝히고자 하였다. 이를 통해. 커피전문점의 커피칵테일 신 메뉴 개발과 영업매출의 성과를극대화할 수 있는 방안을 모색하는데 도움을 주고자 하였다. 연구결과는 다음과 같다. 첫째, 고객이 커피전문점을 선택 시 고려하는 속성이 커피칵테일에 대한 선호도에 유의한 영향을 미친 것으로 나타났다. 둘째, 커피전문점 이용 고객이 선택한속성은 메뉴선택행동에 긍정적인 영향을 미친 것으로 제시되었다. 셋째, 커피전문점 이용 고객의 커피 칵테일에 대한 선호도는 메뉴선택행동에 통계적으로 유의한 영향을 미친 것으로 나타났다. 이러한 연구결과는 다음과 같은 시사점을 지닌다. 첫째, 커피전문점이 치열한 경쟁에서 생존하기위해서는 커피칵테일 등과 같은 시각적, 미각적으로 소비자의 구매력을 자극할 수 있는 다양한 메뉴를 개발할 필요가 있음을 잘 보여준다. 둘째, 연령별, 학력별, 성별 등 다양한 고객이 지닌 욕구 인식과 이에 대한 종사원의 적절한 서비스가 필요로 할 것이다. 셋째, 타 업장과 차별화된 독창적인 메뉴개발과 마케팅 전략의 수립 및 실행이 필요함을 잘 나타내준다.

This study helps selection attributes, specialty stores coffee cocktail preferences and behavior was trying to show a link between the options. By the report. Coffee Cocktail in coffee shops can seek to maximize the achievements of the new menu development and sales to help it argument. The research results as follows. First, customers are the selection attributes is consider when choosing a coffee shop the crossovers were shown to be mindful of preference for coffee cocktails. Second, the coffee shop customers choose properties presented positive influence on his action you choose the menu. Third, the coffee shop customers ' coffee preference for cocktail menu showed statistically meaningful can be affected in action. These findings have the same implications as follows. First, coffee shops are competing to survive in coffee cocktails, such as visual and taste buds to which can inspire consumers ' purchasing power by various. The menu shows that he needs to develop well. Two, the desire with many different customers, such as age by their clans and education, gender awareness and appropriate of the schedules for the services needs it. Third, an innovative menu development and establishment of a marketing strategy and implementation discriminate with other shop will give them demonstrate the need.

The purpose of this study is to study and analyze the connection between well-being awareness, menu selection attributes and menu consumption tendency and the effects of well-being awareness, menu selection attributes and menu consumption tendency on restaurant users to seek development measures for restaurants in future. First, both of two hypotheses regarding the effects of restaurant users' well-being awareness on the menu selection attributes were adopted. Second, seven hypotheses regarding the effects of restaurant users' menu selection attributes on the menu consumption tendency were adopted while the hypothesis asserting that the health, which is a sub factor of the menu selection attributes, would have a significant positive effect on the health seeking type, which was a sub factor of menu consumption tendency, was rejected. The implications of this study based on the study results are as follows. First, it is considered that restaurants need to improve the quality of their food through the use of fresh and high quality food materials, develop menus in consideration of health continuously, and establish marketing strategies such as open kitchen that presents a clean cooking process to consumers. Second, if food service enterprises set and provide menus with fresh food materials in consideration of health which draws the highest interest among the factors of menu selection attributes, it is judged to give positive effects on consumers' menu consumption tendency.

본 연구는 운전 시뮬레이션 기법을 사용하여 자동차 항법 시스템 메뉴 항목수의 변화 여부 및 메뉴선택에 대한 시간압력 유무에 따라 운전자의 항법 시스템 정보 탐색과 운전 수행이 어떠한 양상으로 나타나는지를 검토하기 위해 실시되었다. 이를 위해 메뉴 선택 단계마다 스크린에 제시되는 메뉴 항목의 수를 일정하게(고정형) 혹은 달라지도록(변화형) 조작하였으며, 각각의 조건에 대해 시간압력의 정도도 달리하였다. 본 연구의 결과를 요약하면 다음과 같다. 첫째, 운전자의 메뉴항목 선택 시간은 변화형 구조보다는 고정형 구조에서, 그리고 시간압력이 없는 조건에 비해 시간압력이 있는 조건에서 더 빨랐다. 둘째, 운전자의 운전 속도 변산성 및 목표 속도에서의 이탈 정도와 같은 차량의 종적 통제는 고정형 메뉴 구조가 제시되었을 때 더 저조하였고, 특히 이러한 효과는 시간압력이 없을 경우에만 관찰되었다. 셋째, 차량의 종적 통제와는 대조적으로 차선침범 빈도와 같은 차량의 횡적 통제는 시간압력이 있는 조건에서 변화형 메뉴 구조가 제시되었을 때 더 저조하였다.

The purposes of the present study was to examine the effects of variation in the number of menu items of in-vehicle navigation system and time pressure on driver's menu item selection and driving performance. Menu structure was manipulated as the system screen shows constant number of menu items(constant condition) or varied number of menu items(varied condition). The levels of time pressure on menu item search were also manipulated. Driver's menu selection and driving performance were measured as the dependent variables. The results of this study can be summarized as followings. First, drivers' menu item selection time was faster when they were provided constant number of item on the screen and under time pressure condition than varied number of menu item condition and no time pressure condition. Second, Drivers' longitudinal vehicle controls were more impaired when the drivers were under no time pressure condition and in the constant condition. In contrast, lateral vehicle control of the drivers was impaired more under time pressure condition and varied condition. Finally, implications of the study was discussed.

The main purpose of this study was to investigate the importance-performance and preference of Korean restaurant according to menu category(traditional korean set menus restaurant, a meat dish restaurant, low-cost meals restaurant and a la carte Restaurant) focused on Japanese and Chinese who had experiences on visiting Korean restaurant. Based on these results, managerial strategic implications of Korean restaurant were provided. Results of IP analysis suggested that importance is less than satisfaction for traditional korean set menus restaurant, while importance is more than satisfaction for a meat dish restaurant, low-cost meals restaurant and a la carte restaurant. The results also revealed different from the Chinese's perspective that 4 kinds of korean restaurants compete with one another depending on the characteristics with a whole balance, strong competitive relationship between traditional korean set menus restaurant and meat dish restaurant was perceived by the Japanese. Finally, it showed that both Chinese and Japanese prefer the meat dish restaurant most.

The purposes of this study are to investigate the differences between importance and satisfaction of menu selection attributes of convenience store lunch box. In particular, food lifestyle variables were used as a moderating variable which can affect the differences. In order to achieve the purposes of this study, 160 responses were recruited to conduct main study with exploratory factor analysis, cluster analysis, and IPA analysis. The results reveals that the ingredient freshness, food quality, store sanitation, past experience, and food temperature are needed to recover customer satisfaction. In addition, the differences between importance and satisfaction of menu selection attributes of convenience store lunch box differ according to college student food lifestyle.

대학 구내식당과 같은 대부분의 급식기관들은 식단선정 작업을 비롯한 식당의 제반 운영 및 관리에서 일반 음식점에 비해 효율성과 고객만족에 크게 신경을 쓰지 못한 것이 사실이다. 본 연구는 급식기관의 고객만족도 향상을 위해 두 가지 측면에 초점을 맞추어 개선 방안을 제시하고자 한다. 첫째는 건강에 대한 사람들의 관심이 날로 높아지고 있는 현실을 고려해 급식기관의 식단선정에서 영양요구조건을 충실히 지켜 영양소의 균형이 잡힌 식단을 제공함으로써 고객만족도를 향상시키는 것이고, 둘째는 식단의 원가를 최소화하여 저렴한 가격에 식사를 제공함으로써 고객만족도를 향상시키는 것이다. 이 두 가지를 위해 본 연구에서는 많은 시간이 소요되면서 부정확한 수작업에 의한 식단선정 작업을 대신할 효율적이고 정확한 계량적인 식단선정 방법을 개발하고 그 우수성을 확인하고자 한다. 구체적으로 대학 구내식당 하나를 선정하여 이진정수계획법을 이용한 모형으로 식단선정 작업을 수행하였다. 그 결과 동 모형에 의해 선정된 식단들은 10 가지 주요 영양소의 영양요구조건들을 모두 만족시키면서 동시에 식단의 비용도 수작업에 비해 평균 9.9% 절감할 수 있었다. 더 나아가 본 연구 모형의 일부 제약조건식 및 결정변수를 변경 및 추가함으로써 대학의 구내식당 뿐 아니라 대기업, 관공서, 병원, 요양소 등의 다양한 급식기관에 본 모형을 널리 적용할 수 있으므로 그 활용도와 기여도가 높다고 할 수 있다.

Most of the meal-providing institutions including university cafeteria did not used to have much concern for efficiency and/or customer satisfaction in regard to overall management and especially the menu selection job. This study proposes a way to improve customer satisfaction of the meal-providing institutions focusing on two important aspects: First, to improve customer satisfaction by providing menus which completely satisfy the nutritional requirements taking account of the fact that people today are very sensitive to health issues. Second, to improve customer satisfaction by providing meals at reduced prices which is possible only by cost minimization. The results of the manual menu-selection method which is time-taking and imprecise are compared with those of a quantitative menu-selection model developed in this paper using binary integer programming. A university cafeteria is chosen to examine the advantages of using binary integer programming model in menu selection. We found that the menus selected by the model satisfy all the nutritional requirements and at the same time their costs are reduced by 9.9% on average compared to those selected by conventional manual method.. Furthermore, the model of this study can widely be applied and used in many other meal-providing institutions like those in large enterprises, government offices, hospitals, sanitariums and etc. just by modifying some of the constraints and the variables of the model.

연구목적:본 연구는 국내 프로야구 구장 내 컨세션 메뉴 선택에 영향을 미치는 쾌락적 가치와 실용적 가치를 분석하고, 태도, 만족, 재구매의도와의 관계를 규명하는 데 목적이 있다. 연구방법:본 연구는 온라인 설문조사를 통해 수집한 398부의 유효표본을 대상으로 탐색적 요인분석, 신뢰도 분석, 회귀분석을 실시하였다. 연구결과:쾌락적 가치 중 유행성과 친숙성, 실용적 가치 중 신속성, 가격 공정성, 편의성은 태도와 만족에 정(+)의 관계를 보였으며, 태도와 만족은 재구매의도와 정(+)의 관계를 나타냈다. 시사점:본 연구는 컨세션 운영 및 메뉴 기획 시 새로움과 익숙함의 균형과 함께 신속성, 합리적 가격, 편의성의 중요성을 시사한다.

Objective:This study examines hedonic and utilitarian values influencing menu selection at professional baseball stadium concession stands in Korea and their relationships with attitude, satisfaction, and repurchase intention. Methods:Data were collected through an online survey, and exploratory factor analysis, reliability analysis, and regression analysis were conducted with 398 valid responses. Results:As a result, trendiness and familiarity among hedonic values, and timeliness, price fairness, and convenience among utilitarian values showed positive relationships with attitude and satisfaction, which were positively associated with repurchase intention. Implications:The findings highlight the importance of balancing novelty and familiarity, along with speed, fair pricing, and convenience in concession strategies.

This study was conducted to verify the effect of menu selection attributes according to eating out consumption propensity on revisit intention and recommendation intention for consumers who have experience using Korean restaurants specializing in A-La-Carte menu. The sample of this study was conducted for customers of a Korean restaurant that specializes in selling A-La-Carte menus. In February 2021, a total of 250 questionnaires were distributed, and a total of 212 copies were used for the final statistical analysis after removing insincere responses. For analysis of research data, frequency analysis, factor analysis, descriptive statistical analysis, reliability analysis, and multiple regression analysis were performed using SPSS 21.0. The main research results focusing on hypothesis testing are as follows. First, the result of the study on the effect of eating out consumption propensity on menu selection attributes shown that atmosphere seeking type had a significant positive (+) effect on menu selection attributes. Second, the result of examining the relationship between menu selection attributes on revisit intention verified that menu quality and menu provision of menu selection attributes had a significant positive (+) effect on revisit intention. Finally, the results of hypothesis testing between menu selection attributes and recommendation intention found that menu quality and menu composition among the menu selection attributes had a significant positive (+) effect on recommendation intention. Based on these results, current study provide various implications for increasing the sales of restaurant companies selling A-La-Carte menus, and to present basic data for securing returning customers and preparing a unified product operation direction.

본 연구의 목적은 전주지역 이태리 레스토랑을 대상으로 메뉴 주문시 선택 속성에 관한 중요 내용을 알아보고, 이태리 레스토랑의 이용 형태와 각 메뉴 구성별 좋아하는 음식이 무엇인지 분석을 하는데 있다. 연구 결과의 내용을 요약하면 다음과 같다. 첫째, 이태리 레스토랑 메뉴 주문시 선택 속성에 관한 중요도에서는 요인분석에서 건강관리 요인, 서비스관리 요인, 음식관리 요인, 메뉴관리 요인으로 명명하였는데, 만족도 검증 결과 건강관리 요인에서 유의한 차이가 있는 것으로 나타났다. 둘째, 이태리 레스토랑 이용형태에서는 이태리 음식의 인지도에서 긍정적으로 나타났으며, 방문 횟수는 한 달에 1회- 2회, 주 동반인은 가족, 이용 목적은 식사를 하기 위해서, 음식에 대한 정보는 구전을 통해서 정보를 얻은 것으로 나타났다. 셋째, 이태리 메뉴 중에서 각 메뉴별 좋아하는 음식으로는 안티파스토에서 모짜렐라 치즈요리, 수프에서는 아스파라거스 크림 수프, 파스타에서는 크림소스의 스파게티 까르보나라, 피자에서는 모짜렐라 치즈와 살라미, 검정 올리브, 토마토 소스를 얹어 구운 피자, 샐러드는 모짜렐라 치즈 토마토 샐러드, 주요리 중에서 육류는 쇠고기 안심 스테이크, 생선요리는 광어요리, 후식에서는 신선한 과일과 티라미슈를 좋아하는 음식으로 나타났다. 향후 연구에서는 고객들이 이태리 레스토랑을 방문했을때 메뉴 선택시 중요하게 이루어지는 내용을 조사대상자 표본 집단별로 분석하는 다양한 연구가 진행이 되어야 하겠다.

The purpose of this study is to examine the menu selection attributes in Italian restaurants located in Jeonju area and analyze their customers' using patterns and favorite menu items in each menu section. The results are as follows. First, in terms of significance of choosing a menu item in Italian restaurants, the most important factors are defined as health management factors, service management factors, food management factors, and menu management factors. After the verification of satisfaction, there are significant differences in the health management factors. Second, in terms of Italian restaurant visiting patterns, the recognition level of Italian food was positive, number of visits per month was averagely once or twice a month, major companions were family members, main purpose was to having meals, and information of the food was acquired by word of mouth. Third, in each menu section, the most popular dishes were the one using mozzarella cheese in the antipasto, asparagus cream soup in the soup, carbonara in the pasta, the pizza topped with mozzarella cheese, salami, black olive, and tomato sauce in the pizza, fresh mozzarella cheese tomato salad in the salad, beef tenderloin steak and pan-fried halibut in the main dish, fresh fruits and tiramisu in the dessert. For future studies, there should be various researches and analyses for significant factors when selecting menu by each segment and group from the entire sample.

Markov Chains has proven to be effective in predicting human behaviors in the areas of web site assess, multimedia educational system, and driving environment. In order to extend an application area of predicting human behaviors using Markov Chains, this study was conducted to investigate whether Markov Chains could be used to predict human behavior in selecting mobile phone menu item. Compared to the aforementioned application areas, this study has different aspects in using Markov Chains : m-order 1-step Markov Model and the concept of Power Law of Learning. The results showed that human behaviors in predicting mobile phone menu selection were well fitted into with m-order 1-step Markov Model and Power Law of Learning in allocating history path vector weights. In other words, prediction of mobile phone menu selection with Markov Chains was capable of user's actual menu selection.

As the life style of modern people is gradually being more scientific, up-to-date and specialized, food habit and food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some attempts were made: First, discuss the theories on Italian food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors in hotel Italian restaurant. Third, make an empirical analysis of menu-selection factors in hotel Italian restaurant to suggest in which direction it should move forward. Fourth, analyze the relationship of demographic characteristics to menu-selection factors.