A Study on Table Setting in Korean-style Pork BBQ Restaurants : Using the IPA methodology

This study catagorized consumers for the three types of pork BBQ markets, aged 25mm pork belly, 7mm grilled pork belly, and frozen 3mm pork belly, according to gender and age. And the differences in terms of side dishes of table setting were analyzed using ‘Importance Performance Analysis’ methodology according to the consumer types. To increase the validity of the study, a questionnaire was constructed through in-depth interview with food service industry experts. A total of 294 questionnaires were used for empirical analysis targeting consumers aged 20 or older living in the metropolitan area who had experience of using Korean-style pork BBQ restaurants. According to the results of the study, firstly, differences were derived in terms of the importance and satisfaction for side dishes of table setting in three types of grilled pork belly. Secondly, for the aged thick pork belly, soybean paste, kimchi, jangajji, salt, and raw vegetables belonged to quadrant I, which is a maintenance area, and cooked vegetables and seaweed quadrant III, an unnecessary area. Thirdly, for the thin 3mm frozen pork belly, salt was classified in the III quadrant. Fourthly, the significant differences in terms of importance for side dishes were found according to gender and age.