외식업체의 영양표시제도 시행동기 및 장애요인

This study investigated motivators and barriers perceived by managers when they perform menu labeling at restaurants. Further, the study examined the current situations of restaurants related to nutrition information provision, such as the way they obtain nutrition information of menus, perception toward restaurant revenues after menu labeling implementation, and presentation of menu labeling. A survey was conducted in August-September 2013 from managers of restaurants which implemented menu labeling mandatorily and voluntarily. The biggest motivators for managers to perform menu labeling were identified as related to customers, such as provision of nutrition information, helping customer's menu selection, and building credits with customers. Overall, they perceived that menu labeling did not affect revenues of restaurants. Most of respondents obtained nutrition information from the company head offices, but they thought menu labeling would have a small effect on sales. Further, respondents wanted to have minimum guidelines offered by government, when they display the nutritional information of menus. Clarity of monitoring and guidelines by governments was perceived low by managers. Meanwhile, barriers significant to managers of restaurants with voluntary menu labeling implementation are involved in lack of sources, such as nutrient analysis cost of menus and printing cost. Restaurants with voluntary implementation felt higher levels of barriers with all items than those with required implementation. The findings of the study would offer government the directions to expand restaurants' participation in the menu labeling policies.