• 베이커리
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• no.10 s.363
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• pp.121-128
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• 1998

• Venture DIGEST
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• s.34
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• pp.18-19
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• 2003

생활자료 수집가 최웅규씨는 남들이 쉽게 흘려버리고 무시하고 잊어버린 것들을 모으는 데 일가를 이룬 사람이다. 그는 남들이 쓰다 버린 교과서, 잡지, 엽서, 포스터, 교복, 도시락, 태극기, 이발소그림 등을 마치 곤충채집 하듯 모아 과거의 표본을 만들어왔다.

• KOREAN POULTRY JOURNAL
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• v.38 no.7 s.441
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• pp.148-149
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• 2006

산란계-고병원성 조류인플루엔자 검토회, 고토 양계 규슈 영업소 직매점 개장/ 육계-추천으로 1만명에게 닭고기 도시락 제공, 농림수산장관 일본닭 개발 지시, 조류인플루엔자 보조기금용 적립금액 증액

• Proceedings of KHEA Conference
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• 2007.06a
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• pp.56-56
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• 2007

• The Korean Journal of Franchise Management
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• v.14 no.1
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• pp.39-55
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• 2023

Purpose: This study is designed to grasp how consumers' beliefs about the lunch box attributes such as healthiness, diversity, price, hygiene, and package eco-friendliness affect consumers' perceived value and purchasing behavior. Research design, data, and methodology: The data were collected from 615 respondents composed of men and women aged 20 to 59 who purchased lunch box products and were sampled using the quota sampling method. An online survey was conducted. The data were analyzed using the measurement model and structural equation model assessment with SPSS 24 and SmartPLS 4.0. Results: First, healthiness, diversity, hygiene, and the price had a significant positive effect on the perceived functional value of consumers, but package eco-friendliness did not significantly affect functional value. On the other hand, healthiness, diversity, price, and package eco-friendliness were found to have a positive impact on consumers' perceived emotional value, but hygiene was found to have no significant effect on emotional value. It was found that functional and emotional values significantly positively affected repurchase intention. Conclusions: This study confirmed that consumers' belief in the product attributes of franchise lunch boxes influenced consumers' perceived value, which thus formed the attitude of consumers and showed a relationship that affects repurchase intention. At the end of this paper, the managerial implications for the franchise lunch box brand, the limitations of this study, and future research directions were presented.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.429-435
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• 2004

As the school lunch program is expanding to middle and high schools in Korea, a survey has been conducted to provide informations of the types and menus which are most favored on 190 middle and high school students in Metropolitan area. The sources/menus of foods relating to their lunches were proportionally ranked as: school food services (54.2%): individual lunch-box from home(37.4%); take-out lunch box(3.7%): school cafeterias(1.6%): and commercial restaurant, undefined, and skip a meal(1.1%). For the present practices for lunch, 52.1 and 47.9% of the students responded satisfaction on its sources and menus, respectively. A meal valued less than 2,000 won was paid by 54.9% of the respondents. In the meantime, 33.7 and 55.4% of the students were unsatisfied with lunch box from home and school cafeteria of the present lunch practices, respectively. The reasons against their satisfactions were enumerated as their preferences for take-out lunch box(22.2%), school cafeteria(21.0%), outside restaurant(17.3%), individual lunch-box from home(16.1%), school cafeterias(8.6%), and undefined (14.8%). For the individual lunch-box from home, two major obstacles, i.e., it is neither warm to eat, nor diverse/properly-sized in side dishes, were reasons for dissatisfaction of the students. The school lunch programs were blamed for its poor taste and lacks of variety and volume of the side dish which is mostly composed of kimchi, seasoned vegetables, and bulgogi. The most popular side dishes were pork- or fish cutlets, hams, and sausages while food with carrots, garlics or red peppers, vegetables like pumpkins, lotus roots, and seasoned vegetables were mostly disliked. It was concluded that the school lunch programs for middle- and high school students could be settled down by preparing with well-nourished food items that suits students' taste best and be served at right temperature.

• Journal of Nutrition and Health
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• v.5 no.1
• /
• pp.27-31
• /
• 1972

• Korean Journal of Community Nutrition
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• v.2 no.2
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• pp.218-231
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• 1997

• 핵융합뉴스레터
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• s.42
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• pp.12-14
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• 2009

화기애애하고 팀워크 좋기로 소문난 장치기술개발부 저온시스템개발팀과 점심식사를 함께 하기로 하였다. 회식이 잦지 않은 이들을 위해 특별한 시간을 마련한 것. 1시간의 점심 시간이 후다닥 지나 갈 정도로 즐거웠던 '도시락과 함께한 점심시간' 속으로 들어가 보자.

• Monthly Duck's Village
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• s.71
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• pp.112-115
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• 2009

지난 4월 30일, 농림수산식품부 축산경영팀 김영만 사무관을 비롯, 국립축산과학원의 가금관련 전문가들과 오리산업 조사자들, 한국오리협회 직원 등 산업관련 인사들과 한자리에 모인 가운데 오리산업 연구방향 설정과 발전방향 모색을 위한 도시락포럼을 개최하였다.