The Japanese cuisine is the largest number of exotic dishes in Taiwan. The past researches of Japanese that ignoring the evolution of variety of types of Japanese cuisine see cuisine as a single cuisine type. The purpose of this study is to investigate the Japanese cuisine taste differentiation patterns and social significance. I used Bourdieu¡¦s taste segmentation theory to analysis. Using depth interviews and historical documents to make a thorough inquiry. I classified Japanese cuisine into family-style, kaiseki ryori , buffet style all you can eat as well as chain stores, and pointed out the different types of stores will develop different taste.I found that except for the chain and buffet style all you can eat, other types of Japanese cuisine will emphasize ingredients imported from Japan, the chef's cooking skills, and a fresh source. Kaiseki ryori emphasized orthodoxy, relatively inexpensive family cuisine stressed Taiwanese taste to prefer popularity. And cultural performance , the atmosphere of the the traditional family-style Japanese will tend to show Japanese culture, highlighting the cuisine of different countries with it. Kaiseki ryori or chain is modern style, with different family-style. The study found that different types of Japanese cuisine in the process to create taste have distinction between others and showed their class status.

ABSTRACT Wei Chuan Wu Japanese Cuisine Restaurant is a newly emerging all-you-can-eat Japanese restaurant, presently there are two branches in Kaohsiung. The domestic food and beverage consumption market has appeared to develop into extremely different ways, to match up to consumers¡¦ need, an all you can eat phenomenon has risen again. The new term of all you can eat restaurant features delicacy of the cuisine, focus on the quality of ingredients, and locations are relocated from lower rental business district to the centre business district, seemingly it will lead up an all you can eat market competition. Consumers¡¦ food taste preference varies over time; the new term of all you can eat restaurant devote effort on using variety of ingredients. Due to the sluggish economic condition, consumers have become more demanding, wanting to enjoy the luxury but unwilling to spend more expense. The food and beverage industry is the first to be affected with the change of the economic condition, facing the pressure of the increasing cost of raw materials, personnel, rent and other costs. Because of the limited salary, consumers have become fussier, set menu will not satisfy the costumers anymore. This is the opportunity for the middle-size all you can eat restaurant to join into the market. An all you can eat restaurant makes 30 percent of profit, but if it is located in a higher rent cost business district, profit might only reach to 20 percent only. The owner needs to win over costumers¡¦ favor to make more profit by its quantity. Despite focusing on the quality of ingredients, the atmosphere is also an important issue; nowadays costumers not only demand for nice meal but also want to enjoy the atmosphere. The dealer of the all you can eat restaurant should not save cost for the decoration and service. The current trend even shows that ¡§location picking¡¨ is an important key to success.The rationale for conducting this research is to discuss about a newly emerging restaurant, how to search for a standard managing system in the competitive food and beverage industry to create outstanding accomplishments. Therefore following this system you can make effective management and create added value for the food and beverage franchise system and also to provide a reference managing method to the dealers afterwards. This research used Five Forces Model, SWOT Analysis, Analytical Hierarchy Process (AHP), questionnaire and experts interview for the researching method. The participants of this survey were scholars of the food and beverage industry, executive chefs, managers, assistant managers, kitchen cooks and costumers. This survey was conducted by interviewing every participant thoroughly, first by qualitative approach and then through quantitative approach. This study reveals the key factors for the success of Wei Chuan Wu that are mentioned respectively below: the flavor and taste of dishes, service quality, restaurant¡¦s atmosphere, restaurant¡¦s location and brand. The result shows the success factors of Wei Chuan Wu that are: the lower cost of rent and raw material, dishes should have distinguishing features to differentiate, good quality of service from the servers and also to provide a clean, hygienic and comfortable atmosphere to dine. These factors not only can increase the restaurant¡¦s brand but also its core competence and create costumers value. It also eliminates the threats of the sluggish economic condition, competitors¡¦ threat or any other replacing threat to create a new brand image. From the results of this research, in conclusion the key factors for a newly emerging restaurant to success are: the flavor and taste of dishes, good service and eating atmosphere. Restaurant should have its own brand and feature dishes, and provide good quality of service to increase costumers¡¦ value. To offer a clean, hygienic and comfortable eating atmosphere are also costumers¡¦ emphasis standards. This study results can provide future dealers a reference for management. Key words: Five Forces Model, SWOT Analysis, Analytical Hierarchy Process, Success Key Factors, Japanese Cuisine Restaurant

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A questão da segurança alimentar vem ganhando atenção global face as milhões de vítimas de doenças transmitidas pelos alimentos. Mudanças demográficas, econômicas e sociais têm provocado transformações nas sociedades que resultam em maiores riscos à saúde pública. A difusão do comércio de alimento de rua, principalmente nos grandes centros urbanos, pode ser considerada um forte reflexo dessas mudanças. Os bentôs constituem um lanche ou refeição pronta para consumo, considerado o primeiro alimento de rua no Japão, há mais de um século. Em vista das características de comercialização e dos alimentos envolvidos questionou-se a qualidade microbiológica e nutritiva de bentôs comercializados no bairro oriental em São Paulo. Foram analisadas 60 amostras coletadas durante a primavera e o verão e classificadas segundo seu risco epidemiológico. A composição variou de preparações à base de pescado cru às refeições completas. Fez-se a determinação de macronutrientes e a pesquisa de microrganismos indicadores, Escherichia coli, Staphylococcus aureus, Bacillus cereus e Salmonella spp. O valor nutritivo oscilou bastante, sendo a proporção média em relação ao valor energético total igual a 16% de proteína, 19% de lipídeos e 65% de carboidratos. O valor energético das porções variou de 136 a 885Cal. 65% das amostras foram observadas em condições higiênicas insatisfatórias. Dentre as bactérias patogênicas, B. cereus apresentou o maior risco percentual, sendo que 40% das amostras estavam fora dos padrões considerados seguros. Não houve diferença estatística na contagem microbiana em relação à época de coleta ou ao tipo de amostra. A constatação de que 73,3% das amostras encontravam-se impróprias para consumo pode se agravar, em vista das características intrínsecas e de conservação observadas. O consumo de bentôs representa um perigo potencial à saúde, sendo necessários maiores investimentos em educação em saúde a todos os envolvidos na cadeia alimentar, incluindo os consumidores, como uma forma efetiva de inibir os riscos à saúde pública. / Food safety has become one of the biggest concerns to public health authorities, in view of the millions of victims of foodborne diseases world spread. Face to the social and economical changes in the societies, the public health risks are arising. As a reflex, the popularity of street food commerce exposes the consumers\' health to other threats. Bento is an ancient Japanese tradition of bringing ready-to-eat meals wherever you are, which surpassed the modem way of life and is still a convenience way to have a fast meal. But face to the trading features and composition its quality is doubtful. Therefore, the aim of this study was to evaluate the nutritional and microbiological qualities of bentos sold at the oriental district, in São Paulo. Sixty samples were purchased during spring and summer seasons from 17 points of sale and they were classified according to their epidemiological risk. The macronutrients were determined and the sanitary conditions were evaluated through the research of coliform organisms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp. The samples composition ranged from raw fish to :full course meals. The nutritive value presented a large variation and the average proportions of macronutrients in relation to the total energy value was 16% of protein, 19% of lipids and 65% of carbohydrates. The portion energy value ranged from 136 to 885Cal. B. cereus posed the greatest percentage risk of contamination, among the pathogens. The hygienic conditions of the bentos were critical in 65% of the samples. No statistical difference was observed in the microbiological counts related to the sample collection season or its sort. In general, 73.3% of the samples were unsuitable for consumption and considering the time-temperature abuse such proportion can reach higher degrees. The consumption of bentos poses a potential health hazard, showing to be necessary greater investments in health education for every sector of the food chain, including the consumers, as an effective way of inhibiting the risks to public health.

A questão da segurança alimentar vem ganhando atenção global face as milhões de vítimas de doenças transmitidas pelos alimentos. Mudanças demográficas, econômicas e sociais têm provocado transformações nas sociedades que resultam em maiores riscos à saúde pública. A difusão do comércio de alimento de rua, principalmente nos grandes centros urbanos, pode ser considerada um forte reflexo dessas mudanças. Os bentôs constituem um lanche ou refeição pronta para consumo, considerado o primeiro alimento de rua no Japão, há mais de um século. Em vista das características de comercialização e dos alimentos envolvidos questionou-se a qualidade microbiológica e nutritiva de bentôs comercializados no bairro oriental em São Paulo. Foram analisadas 60 amostras coletadas durante a primavera e o verão e classificadas segundo seu risco epidemiológico. A composição variou de preparações à base de pescado cru às refeições completas. Fez-se a determinação de macronutrientes e a pesquisa de microrganismos indicadores, Escherichia coli, Staphylococcus aureus, Bacillus cereus e Salmonella spp. O valor nutritivo oscilou bastante, sendo a proporção média em relação ao valor energético total igual a 16% de proteína, 19% de lipídeos e 65% de carboidratos. O valor energético das porções variou de 136 a 885Cal. 65% das amostras foram observadas em condições higiênicas insatisfatórias. Dentre as bactérias patogênicas, B. cereus apresentou o maior risco percentual, sendo que 40% das amostras estavam fora dos padrões considerados seguros. Não houve diferença estatística na contagem microbiana em relação à época de coleta ou ao tipo de amostra. A constatação de que 73,3% das amostras encontravam-se impróprias para consumo pode se agravar, em vista das características intrínsecas e de conservação observadas. O consumo de bentôs representa um perigo potencial à saúde, sendo necessários maiores investimentos em educação em saúde a todos os envolvidos na cadeia alimentar, incluindo os consumidores, como uma forma efetiva de inibir os riscos à saúde pública. / Food safety has become one of the biggest concerns to public health authorities, in view of the millions of victims of foodborne diseases world spread. Face to the social and economical changes in the societies, the public health risks are arising. As a reflex, the popularity of street food commerce exposes the consumers\' health to other threats. Bento is an ancient Japanese tradition of bringing ready-to-eat meals wherever you are, which surpassed the modem way of life and is still a convenience way to have a fast meal. But face to the trading features and composition its quality is doubtful. Therefore, the aim of this study was to evaluate the nutritional and microbiological qualities of bentos sold at the oriental district, in São Paulo. Sixty samples were purchased during spring and summer seasons from 17 points of sale and they were classified according to their epidemiological risk. The macronutrients were determined and the sanitary conditions were evaluated through the research of coliform organisms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp. The samples composition ranged from raw fish to :full course meals. The nutritive value presented a large variation and the average proportions of macronutrients in relation to the total energy value was 16% of protein, 19% of lipids and 65% of carbohydrates. The portion energy value ranged from 136 to 885Cal. B. cereus posed the greatest percentage risk of contamination, among the pathogens. The hygienic conditions of the bentos were critical in 65% of the samples. No statistical difference was observed in the microbiological counts related to the sample collection season or its sort. In general, 73.3% of the samples were unsuitable for consumption and considering the time-temperature abuse such proportion can reach higher degrees. The consumption of bentos poses a potential health hazard, showing to be necessary greater investments in health education for every sector of the food chain, including the consumers, as an effective way of inhibiting the risks to public health.