미국대학 구내식당에서 한국요리 도입가능성 연구: 대표적인 13개 메뉴를 중심으로 (Possibility and Challenges of introducing 13 Representative Korean Food Menus in USA Campus Dining Service)

서지정보

· 발행기관 : 한국외식경영학회
· 수록지 정보 : 외식경영연구 / 13권 / 4호 / 99 ~ 121페이지
· 저자명 : 이규민, 차석빈, 이승우

초록

This study, as a subsequent study of Lee․Lee․Cha (2009) which suggested the introduction of Korean food for campus dining service, was intended to explore the possibility and challenges of individual Korean food as a new menu for campus dining service in USA which has one of the biggest food markets. In-depth interview with 15 managerial level of staffs in USA campus dining service was conducted.
In general, meat food (Kalbee(beef rib), Bulgogi, Dakgalbi(pan-fried chicken with vegetables), and Neobiani(marinated and grilled beef slices) is expected to be the most preferred because of its appealing taste and students' preference for meat. Secondly, Bibimbap(steamed rice with assorted vegetables & sometimes meat to mix in the bowl at the table) and Japchae(stir-fried potato noodles with vegetables & rice) are considered to be popular because of its usage of assorted vegetables, especially to health-sensitive customers and vegetarians. As long as sauces and semi-finished ingredients can be stably supplied, Tteokboki(rice cake & vegetables simmered in red hot pepper paste) and Tteok(rice cake) are also regarded as appropriate menus in all-you-can-eat dining halls. Kimchi, Buchimgae(Korean-stylish pancake with various ingredients), and Juk(rice with porridge) are also believed to go well with other foods in all-you-can-eat dining halls. However, Naengmyun(cold buckwheat noodles) and Samgyetang (chicken ginseng soup) are least preferred because of customers' negative perception on cold meat broth and one whole chicken with soup respectively.
For the successful introduction of Korean food for USA campus dining service, it is recommended to target all-you-can-eat campus dining service. Additionally, it is important to simplify cooking processes for the speedy and mass cooking.

영어초록

This study, as a subsequent study of Lee․Lee․Cha (2009) which suggested the introduction of Korean food for campus dining service, was intended to explore the possibility and challenges of individual Korean food as a new menu for campus dining service in USA which has one of the biggest food markets. In-depth interview with 15 managerial level of staffs in USA campus dining service was conducted.
In general, meat food (Kalbee(beef rib), Bulgogi, Dakgalbi(pan-fried chicken with vegetables), and Neobiani(marinated and grilled beef slices) is expected to be the most preferred because of its appealing taste and students' preference for meat. Secondly, Bibimbap(steamed rice with assorted vegetables & sometimes meat to mix in the bowl at the table) and Japchae(stir-fried potato noodles with vegetables & rice) are considered to be popular because of its usage of assorted vegetables, especially to health-sensitive customers and vegetarians. As long as sauces and semi-finished ingredients can be stably supplied, Tteokboki(rice cake & vegetables simmered in red hot pepper paste) and Tteok(rice cake) are also regarded as appropriate menus in all-you-can-eat dining halls. Kimchi, Buchimgae(Korean-stylish pancake with various ingredients), and Juk(rice with porridge) are also believed to go well with other foods in all-you-can-eat dining halls. However, Naengmyun(cold buckwheat noodles) and Samgyetang (chicken ginseng soup) are least preferred because of customers' negative perception on cold meat broth and one whole chicken with soup respectively.
For the successful introduction of Korean food for USA campus dining service, it is recommended to target all-you-can-eat campus dining service. Additionally, it is important to simplify cooking processes for the speedy and mass cooking.

참고자료

· 없음