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アイテム
マーケティング・プロセスに沿って実施した日替わりランチメニューの考案と提供 : 同志社女子中高食堂における取組み
https://doi.org/10.15020/0002000577
https://doi.org/10.15020/00020005773a9ade80-2291-402a-a07a-92553389e058
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN10052143-20230727-67.pdf (1.3 MB)
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| Item type | デフォルトアイテムタイプ（フル）(1) | |||||
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| 公開日 | 2026-01-29 | |||||
| タイトル | ||||||
| タイトル | マーケティング・プロセスに沿って実施した日替わりランチメニューの考案と提供 : 同志社女子中高食堂における取組み | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Designing and Serving Two Daily Lunch Menus Using the Marketing Process : Approaches at Doshisha Girls’ Junior and Senior High School Cafeteria | |||||
| 言語 | en | |||||
| 作成者 |
神田, 知子
× 神田, 知子× 湯川, 菜緒子× 有木, 沙耶加× 石黒, 愛理× 浦, 帆夏× 上田, 葵 |
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| アクセス権 | ||||||
| アクセス権 | open access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
| 内容記述 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | This study examines whether menu design and provision aligned with the marketing process would lead to greater satisfaction and better menu choice among cafeteria users. We conducted a preliminary survey to identify needs and created two daily lunch menus featuring teriyaki cheese chicken and pasta with carbonara sauce. The menu was served five times from September to November 2018 at the Doshisha Girls’ Junior and Senior High School cafeteria. Approximately 20 meals were offered each time the menu was served. To evaluate the menus, we conducted a satisfaction survey (“taste,” “appearance,” “quantity,” and “reasons for choosing the menu”). Ninety-two people opted for the teriyaki cheese chicken menu, and 89 responded to the satisfaction survey. A total of 87.9% of the respondents answered that the “taste” was good. Regarding the reason for their choice, 50.6% said it “looked delicious,” 30.3% said they “liked it,” and 28.1% said they “saw the poster and wanted to try it.” A total of 135 people opted for the pasta with carbonara sauce menu, and 89 responded to the satisfaction survey. Of these, 50.6% answered that the “taste” was good. Regarding the reason for their choice, 49.4% said it “looked delicious,” 24.7% said they “liked it,” and 36.0% said they “saw the poster and wanted to try it.” Incorporating the marketing process in menu designing and provision may have led to greater satisfaction and better menu choice by female junior and senior high school cafeteria users. |
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| 言語 | en | |||||
| 出版者 | ||||||
| 出版者 | 同志社女子大学総合文化研究所 (学術研究支援課) | |||||
| 言語 | ja | |||||
| 出版者 | ||||||
| 出版者 | ドウシシャ ジョシ ダイガク ソウゴウ ブンカ ケンキュウジョ ガクジュツ ケンキュウ シエンカ | |||||
| 言語 | ja-Kana | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| ID登録 | ||||||
| ID登録 | 10.15020/0002000577 | |||||
| ID登録タイプ | JaLC | |||||
| 収録物識別子 | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 09100105 | |||||
| 収録物識別子 | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN10052143 | |||||
| 書誌情報 |
ja : 総合文化研究所紀要 en : Bulletin of Institute for Interdisciplinary Studies of Culture Doshisha Women’s College of Liberal Arts 巻 40, p. 67-76, 発行日 2023-07-27 |
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