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자료유형
학술저널
저자정보
저널정보
동아시아식생활학회 동아시아식생활학회지 동아시아식생활학회지 제12권 제4호
발행연도
2002.8
수록면
307 - 317 (11page)

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초록· 키워드

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The purpose of this study was to research Koreans western food experience and the influence of sauce on food quality. Among 1,340 respondents, 660 were males and 680 females in Daegu and Kyeongbuk area. The first part of this study was about their experiences on western foods. As the main motivation to visit western restaurants, 33.2% responded the facilities and atmosphere and 23.7% because they liked western foods. Family was the most common group of company with 33.5% of respondents when they visited the restaurants. In terms of monthly frequency, most of them (60.7%) visited 1~2 times a month. Taste of food was the main factor (34.0%) for choosing western foods. But taste of food was also the most common dissatisfaction with western foods for 36.2% of respondents. Price of foods was next (31.6%) and quality of waiter and waitress services was the third most common factor (13.6%). The second part of the study was an investigation of the influece of sauce on food quality. 35.0% of respondents tasted the sauce at the hotel restaurant. 40.5% of respondents indicated sauce influenced the image of the western foods and 40.9% indicated the level of the influence as substantial. In total, 81.4% of respondents answered that the quality of the sauce influenced the image of the western foods. In general, the influence of sauce on western food quality was perceived as a significant contributing factor with an average 4.00 on 5-point scale in 15 questionnaires. Notably, the questionnaire, "The taste of the western food is improved mostly with sauce." ranked the highest with 4.45 on the 5-point scale.

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UCI(KEPA) : I410-ECN-0101-2009-594-012461027