Characteristics and Current Status of Well-being Menus Served in Contract-managed Workplace Foodservice.
- Author:
Sooyoun KWON
1
;
Sangmook LEE
;
Youngmi LEE
;
Jihyun YOON
Author Information
1. Department of Food & Nutrition, Seoul National University, Seoul 151-742, Korea. hoonyoon@snu.ac.kr
- Publication Type:Original Article
- Keywords:
well-being menu;
healthy menu;
menu analysis;
contract management;
business and industry
- MeSH:
Cooking;
Fees and Charges;
Humans;
Nutritive Value
- From:Journal of the Korean Dietetic Association
2010;16(1):1-12
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted to characterize well-being menus and to examine the service frequency and profitability of those served in the contract-managed workplace foodservice. In-depth interviews were conducted with six persons who were in charge of menu management in the headquarters of six different foodservice management companies during March, 2007. In addition, 122 set menus consisting of 777 menu items, which were on one month menus served during January to April, 2007, were collected from three workplace operations managed by three different foodservice management companies. As a result of the in-depth interviews, four categories of well-being menu items were extracted: 'medicinal, functional menu item', 'environmentally- friendly menu item', 'natural food menu item', and 'harmful components-limiting menu item'. Accordingly, a well-being menu item was defined as 'a menu item with increased nutrition value or decreased health risk by changing food material or cooking method'. When the menu items (n=777) were analyzed by applying the definition and categories, approximately 14% of the items were identified as well-being menu items and most of them were either medicinal, functional (65%) or natural food menu items (33%). Approximately 59% of the 122 set menus included at least one well-being menu item, and therefore they were named the well-being set menus. These well-being set menus, however, were not significantly different from the rest set menus in terms of profitability as measured by the contribution margin. The results of this study could be useful for foodservice management companies to develop and plan well-being menus targeting workplace foodservice operations.
