For the sake of improving the state of intaking dishes, preparation and administration of dining hall, the taste survey was mainly adapted.
The authors investigated the following points; (1) degree of taste, (2) demand for menus, (3) satisfaction, (4) easiness of cooking, (5) ability of cooking, (6) amount of left-over food, (7) nutrition, (8) economy, (9) standard of stuff and (10) policy of company.
By analysing the data, the menus fitted for both employees and the company were taken out. And as a result, the cycle-menu and the standardization of the preparation were given.
That resulted in the satisfactory service of food to the majority, the maintenance of constant quality, possibility of the planned order of stuff, simplification of the dining hall administration and effective utilization of daily data.