• Culinary science and hospitality research
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• v.17 no.3
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• pp.65-75
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• 2011

The purpose of the study was to explore the relationship between satisfaction and future behavior intention of cafeteria users. Respondents of the research were cafeteria users in major colleges in Kyunggi province. A total of 300 questionnaires were distributed between October 1, 2010 and October 20, 2010 but only281 questionnaires were used for the analysis. Based on 14 selection attributes, factor analysis showed that the KMO value of 0.634, which was extracted by Verimax vertical rotation, and=610.084(p<0.001). In addition, the distributional explanation showed a total of 61.685%. Five factors were obtained as ingredients, food, menu, maintenance, and internal environment factors according to the feature of each variable. The Cronbach value according to confidence and validity tests was 0.703. The explanation was 16.3% and the influence on satisfaction included ingredients, maintenance, and internal environment. The effect on future behavior intention was significant at the level of p<0.001. This study has limitations in that it has generalized the findingson consumers of university cafeterias; therefore, follow-up studies must be conducted.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.633-643
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• 2013

This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer's perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers' overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.609-618
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• 2016

Purpose: The purpose of this study was to analyze the attributes considered important by Singaporeans in the selection of Korean ginseng chicken soup as an HMR product using conjoint analysis techniques. Methods: A total of 400 questionnaires were distributed to local consumers in April 2012, of which 324 were completed (81.0%). Statistical analyses of data were performed using SPSS/Windows 18.0 for descriptive statistics and conjoint analysis. Results: Analysis of the attributes and levels of Korean ginseng chicken soup as an HMR product for people who lived in Singapore showed the relative importance of each attribute as follows: packing (32.4%), chicken (32.1%), glutinous rice (13.8%), soup (11.6%), and ginseng (10.0%). Results showed that Singaporean consumers preferred code J's Korean ginseng chicken soups as an HMR product, which consisted of half a chicken, glutinous rice, a whole ginseng root in a soy sauce-based soup, and a partially transparent package. The most preferred Korean ginseng chicken soup gained 50.4% potential market share from choice simulation when compared with the second preferred one. Conclusion: This study has significance in that such a practical research contributes to product development of a specific Korean dish for foreign consumers. In addition, the results of this study provide useful information for the food industry for global expansion and commercialization of Korean food, thereby providing an important foundation for future development of various Korean foods as HMR products.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.231-239
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• 2014

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low medium high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents' jobs also affected support level with a significance level of 0.01.

• Journal of Agricultural Extension & Community Development
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• v.20 no.4
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• pp.1079-1103
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• 2013

This study is to identify different characteristics of chinese tourists in relation to food tourism. These features includes motivation, travel behavior, attributions, information source, preference about local food and food tourism. Based on the results from empirical investigation, it develop suggestions for attracting chinese tourism to rural area. The results shows that the strongest motivation is to find new food which is different from daily life. Also, they believed that eating local food is meaningful travel behavior. In addition, this study reveals that the attribution of food selection is highly related to freshness, tastes, and sanitation. Accordingly, this study suggests following guide to attract chinese tourist to rural area. 1) developing unique and authentic local food, 2) preparing extensive menu with meat and local agricultural products & a light menu for breakfast 3) deliberating about freshness and sanitation, 4) creating good appearance and smell.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.250-266
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• 2015

This study concentrated on the dining out consumption behaviors, dining out selection attributes, and changes in eating habits of silver generation. Total 216 residents in metropolitan area were employed for statistical analysing. The results are as follows. First, as the result of t-test and ANOVA showed that female and higher academic background tended to regularly take high level of fruits, vegetables, meat, and fish eating habits. These results identified that dining out culture and dietary lifestyle are closely linked. Second, as the result of difference in dining out consumption attitudes on eating habit of silver generation, consumers who have better eating behaviors tended to consider the physical environment, variety of menu, and service quality when they choose a restaurant. Third, as the result of analysis on changes in dining out consumption behavior based on eating behavior of silver consumers, groups differences were found from only the source for information on dining out business and standard variable in selection of dining out business. Fourth, physical environment, variety of menu, business quality, and service were indicated as significant selection attributes of dining out among silver peoples. Fifth, dining out consumption behaviors of silver consumers were developed through newspapers, magazines, and previous visiting experiences. In conclusion, the results of present study showed that silver consumers tend to select a restaurant based on word-of-mouth and various factors related to experiences. Hence, various promotional activities are necessary for the business succession.

• Proceedings of the Korea Contents Association Conference
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• 2005.05a
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• pp.165-171
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• 2005

we can define the procedure of Authoring that it makes area cord and the reproduction prevent menu programmed into MPEG II video stream , Audio which is AC-3 audio stream and subtitle under its own category. And it makes process an attribute, an order and an operation, gives the last disk image (DVD). There are various types of Authoring tools in the market so that authoring tools can enable, encourage, and assist users ('authors') in the selection of tools that produce simple title and video production and editing suites. In this paper, we will compare and analyze authoring process in which image and sound are captured into DVD creation with IEEE 1394port with regard to Window system using generally with Desktop PC and the Macintosh of the PC on the system of Windows and OSX.

• The Journal of the Korea Contents Association
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• v.5 no.5
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• pp.145-151
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• 2005

We can define the procedure of Authoring that it makes area cord and the reproduction prevent menu programmed into MPEG II video stream , Audio which is AC-3 audio stream and subtitle under its own category. And it makes process an attribute, an order and an operation, gives the last disk image, Which is DVD(digital versatile disc). There are various process of Authoring tools in the market so that authoring tools can enable, encourage, and assist users ('authors') in the selection of tools that produce simple title, video production and editing suites. In this paper, we will compare and analyze authoring process in which image and sound are authorized into DVD with IEEE 1394port between Window system using generally with Desktop PC and the Macintosh that is based on OSX.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.156-167
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• 2012

The purpose of this study is to examine the structural elements of HMR in Korea foods and explore the way HMR products using Korean foods can be developed at this time of increased interest. Through an investigation of its importance by attributes and their partial values, hypothetical HMR products using Korean foods were estimated. In order to develop the optimal HMR goods of Korean food, a preference survey was conducted after selecting 9 profiles using conjoint analysis with orthogonal design, and 4 holdout sets were generated and used for cross-validity authorization and reliability of the model. The results of this study showed that customers put cooking levels, menu price, and the location of purchase into importance when selecting HMR products of Korean foods. They preferred to eat the products after sufficiently heating them and buy the products sold online and through home shopping programs, with the price range of 10,000 won and over. It was concluded that more customers can be attracted if a variety of HMR products using Korean foods which can be prepared readily anywhere and at any time are developed.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.744-757
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• 2012

This study was designed to obtain basic data for the globalization of Korean food and the expansion of food exports through contract foodservices. A survey of dietary habits and attitudes toward school foodservices was given to students in three American international schools served by a domestic contract foodservice management company located in Seoul and Gyeonggi area. The results showed an average of three meals taken daily 3.39 times for male students and 2.95 times for female students and the time required for a meal was about 24~26 minutes. The average breakfast frequency was 5.10 times(4.59 times for male students and 5.35 times for female students) and many students reported skipping breakfast due to a lack of time. The average weekly frequency of dining out was 1.78 times(2.15 times for male students and 1.60 times for female students). In all schools, irrespective of gender and grade, students responded that a desire for snacking was 'why they want to have cookies', and snacking hours were frequently listed as 'between noon and evening'. Many also responded that an unbalanced diet is the reason some snacks are 'not to their taste'. Overall, students were highly satisfied with the foodservice menu, although there was a significant difference in what was considered proper food temperature, proper food seasoning, suitable amounts of food, and freshness of food. Male and female students were specifically highly satisfied with the 'freshness of food materials' and 'variety of menu' respectively. Overall, all students were highly satisfied with the foodservice, including the 'cleanliness of tables and trays'.