외식업체에서의 푸드 코디네이션에 대한 기대요인과 수준에 관한 연구

Abstract

Nowadays eating-out industry became segmentation and specialization gradually to satisfy customer' need and expectation especially in visual effect. By unions of dietary life and aesthetic element, eating-out managers were had an interest about role of a food coordinator and food coordination training. This study has the purpose to suggest the ways for practical food coordination, by examining restaurant-visitor' expectation factor of food coordination in restaurant. Statistical analysis were carried out based on the statistical data collected by survey to the restaurant visitors. For the data analysis, Factor analysis, Reliability analysis, Frequency analysis, T-test, ANOVA were applied, using SAS 9.1(ver.) program. The important results to get through this study processes are as follows. First, the result of analysis of recognition about restaurant use situation shows that the frequency to use are 1-4 times in month, visit purpose has a lot of friend meeting and date and one time cost(per) appeared to 10,000-30,000 won. Second, in result of general perception of food coordination, the degree of recognition about a food coordination of restaurant visitors is not high. However, necessity of a food coordination is recognizing mostly high, and a respondent of 70% are positive in a question about price expropriation. Respondents of 50% shows a positive response about relation with a visual effect of a food coordination and re-visit. Therefore, most restaurant visitors are thinking that a food coordination is necessary in restaurants, and has a mind to pay for a price. Third, investigated average of items about each expectation factor. In case of internal expected factors, average of all items shows a level more than average, and has a high expected level. An expected highest level is a taste of food and quantity among all items, hygienic condition and entire atmosphere of restaurant then. In case of table setting, there is a lot of expecting about use of a personal plate. In part of food styling, all items shows near average in 4.0. So visitors has a lot of expectation about food styling part. Factors showed highest expectation are harmony of food and dish. Fourth, the result of analysis of difference test about expectation factor and level according to the general characteristics of respondents shows that expectation factor in case of a restaurant visit has significant difference about a visual effect of food and entire atmospheres of restaurant according to gender. Woman reacts sensitively to an entire atmosphere and a visual effect more than man. According to age and occupations, a price of food and variety of a menu has significant difference. University students of early 20's expects for being wide of a menu selection and price of food is low. According to income levels, a price of food, variety of a menu and entire atmospheres of a restaurant has significant difference. Income levels more than 1,000,000 won are high about entire atmospheres of a restaurant and income levels less than 1,000,000 won are high about a price of food and variety of menu. In part of table setting, attachment on a table has significant difference according to gender. Woman expects about small attachment more than man. And according to occupations, a profession expects highly about centerpiece. In part of food styling, harmony of food and dish, shape and color of tableware, food styling, color harmony of food material, size of food material and shape of garnish has significant difference according to gender. Woman expects about all items more than man. According to occupations, customers of a profession are highest about harmony of food and dish, shape and color of tableware, food styling. Fifth, the result of analysis of difference test about expectation factor and level according to the restaurant use shows as follows. In part of expected internal factor, entire atmospheres of a restaurant has significant difference according to the use frequency. Respondents to visiting more than ten times in one month expect about entire atmospheres of a restaurant. According to visit purpose, respondents who visit for date expect about an entire atmosphere of restaurant. In part of food styling, use frequency has significant difference. Respondents who visit a restaurant over ten times expect about shape and color of tableware, size of food material. Visit a restaurant very much, have an interest, and expect until detailed sections about food.