• Journal of Internet Computing and Services
• /
• v.20 no.4
• /
• pp.103-111
• /
• 2019

Due tothe popularity of personal web-casting 'Food Web Casting' program, the present study aims to examine its effects on real life. The study conducted a survey with Korean college students. Results from a survey of 256 participants showed that first, the most salient reason for watching 'Food Web Casting' was gratification for killing time and gratifications for food entertainment, information, vicarious, and para social interaction are followed. Second, vicarious gratification, killing time gratification, and vicarious gourmandism gratification had a positive effect on Food Wed Casting programs viewing time, while it is not found for effects of gratifications for information and pro-social interaction. Third, it is found that Food Wed Casting programs viewing had effects on viewing happiness and negative perception of fat people. However, it did not have an effect on frequency of food delivery service. Based on these findings,implication, limitations, and topics for future research are discussed.

• Korean Journal of Community Nutrition
• /
• v.28 no.3
• /
• pp.220-234
• /
• 2023

Objectives: This study aimed to assess the adherence to dietary guidelines among college students in the post-COVID-19 era and examine the changes in their dietary habits as the learning environment transitioned from remote to in-person classes. Methods: We conducted a survey involving 327 college students in Daejeon from March to April 2023. The survey questionnaires included various factors, including age, gender, type of residence, frequency of use of delivery food, convenience food, and eating out. In addition, we investigated the extent of adherence to the dietary guidelines for Koreans and the degree of dietary changes following the post-COVID-19 shift in class format were investigated. For comparative analysis of the level of adherence to dietary guidelines in relation to dietary habit changes, an ANOVA and a post hoc Scheffe test were employed. We also performed a multiple linear regression analysis to identify dietary factors influencing the level of adherence to dietary guidelines. Results: The study revealed a high rate of convenience food consumption and a low rate of homemade food intake among students. There was a marked increase in the consumption of processed foods, convenience foods, dining out, sweet foods, high-fat fried foods, beverages, and alcohol following the transition from online to in-person classes. When examining adherence to Korean dietary guidelines, the highest scored practice was 'Hydration', and the lowest was 'Breakfast habit'. Increased consumption of convenience foods, late-night snacks, and dining out were negatively correlated with adherence levels to dietary guidelines, specifically correlating with 'Healthy weight', 'Hydration', 'Breakfast habit', and the total score of adherence. The adoption of 'regular meals' was positively associated with increased adherence levels to dietary guidelines. Conclusions: The transition from remote to in-person classes post-COVID-19 led to increased intake of convenience foods, dining out, sweet foods, high-fat fried foods, and alcohol. The rise in convenience food and late-night snack consumption negatively influenced several aspects of the dietary guidelines adherence, thereby suggesting the need for strategies to encourage healthy dietary habits among college students.

• Journal of Digital Convergence
• /
• v.18 no.1
• /
• pp.129-135
• /
• 2020

This study examined the consumer response of the current O2O service between service types. Previous studies mainly focused on the quality factor of O2O service or Technology Acceptance Model or extended TAM, This study is different from the fact that there are differences in factors that consumers consider important and consumer reactions by service type. It is also significant that we compared between representative food delivery services and car sharing services that are actively used among O2O services. As O2O service is closely related to consumer's life, this study chose three factors that the issue of personal information security and trust of intermediary platform companies, and finally subjective norm based on individuals and groups who are aware of new O2O service. To test hypotheses, data were collected and analyzed for 301 samples, focusing on delivery and car sharing service, As a result, the delivery service among the O2O services was more positive to attitude toward service in the consumer group with lower personal information security, trust in platform, and subjective norm than car sharing service. Based on these results, implications and future research directions were presented.

• The Optical Journal
• /
• s.158
• /
• pp.58-60
• /
• 2015

드론이 인기다. 드론이 뜨고 있다. 드론은 왜 인기인가? 왜 드론이 인기인지를 인식해보아야 한다. 결론부터 이야기하면 드론이 인기인 이유는 드론이 MMM이기 때문이다. MMM은 필자가 2년 전 쯤에 만든 신조어로 Multipurpose Mobile Machine의 약자다. 다목적 이동 기계라는 말이다. 우리말로 줄이면 다이기(多移機)쯤 된다. 드론은 다목적 이동 기계, 즉 다이기이다. 인터넷이 군용으로 사용되다가 민간이 사용하게 된 것처럼 드론 역시 정찰, 감시, 폭격 등의 군사용으로 출발했지만, 민간이 사용하는 드론의 용도는 무척 다양하다. 사진 촬영, 영화 제작, 드라마 촬영, 음식 배달, 씨앗의 파종과 농약의 살포, 현장 탐사, 경계 근무 등 정말 다용도에 사용되고 있다. 중요한 것은 드론 각각이 다목적으로 사용될 수 있다는 것이다. 이는 드론이 단지 물리적 기계인 것이 아니라 스마트 기계로, 스마트폰과 같은 SW중심 기기와 드론에 내장된 OS와 SW에 의한 제어를 통해 비로소 실현된다. 즉, 드론은 MMM이기도 하지만, 정확히 SMM(Smart Mobile Machine)이기 때문에 그 잠재성이 인정받고 있는 것이다. 지금까지 스마트 폰, 스마트 워치, 스마트 TV 등은 모두 스마트 기기이기는 하지만 스마트 이동 기기는 아니다. 한편, 로봇 청소기 등 기존의 가정용 로봇이나 산업용 로봇은 대부분 단일목적 이동기기이거나 다목적 고정 기계이므로, 로봇이라 부르기가 민망한 기계들이었다. 필자는 드론이 이렇듯 새로운 스마트 기기 산업과 기존의 로봇 산업이 갈 길 또는 가고 있는 길을 보여주고 있다는 점에서 관심을 갖는다. 스마트 기기 산업의 관점에서는 이제 비로소 고정형(스마트TV), 부착형(스마트 워치), 휴대형(스마트 폰) 스마트 기기 산업에서 다목적 스마트 이동 기계라는 새로운 블루 오션 창출 산업이기에 의미가 있다.

• Asia-Pacific Journal of Business
• /
• v.13 no.3
• /
• pp.375-387
• /
• 2022

Purpose - The food delivery mobile application market is growing rapidly in the catering service industry. The purpose of this study was to investigate the effects of E-service quality on consumer attitudes and satisfaction in the food delivery service field in China. Design/methodology/approach - A total of 390 copies of this questionnaire were distributed between February 17 and March 25, 2021 on the Chinese survey site (https://www.wjx.cn). Three hundred forty-nine parts were used for the final analysis. Validity and reliability were analyzed using SPSS 25.0 statistical program, and correlation and regression analysis were performed. Findings - The study results showed among the e-service quality components of food delivery application software, trust, convenience, proximity and reactivity have an impact on consumer attitudes. Research implications or Originality - The service quality of food application software is an important factor determining consumer attitude. The limitations of this study and suggestions for future research were discussed.

• Asia-Pacific Journal of Business
• /
• v.13 no.3
• /
• pp.389-400
• /
• 2022

Purpose - This study empirically analyzes the effects of food delivery service use frequency and the proportion of single-person households on the generation of MSW (Municipal Solid Waste). Additionally, the study analyzes MSW increase during the COVID-19 period. Design/methodology/approach - The study uses annual information on MSW and related characteristics of 228 Si, Gun, and Gu, which are administrative districts of Korea, from 2015 to 2020. Panel fixed effect model is employed for estimations. Findings - The study finds that food delivery and single-person household have significant effects only on recyclable and standard garbage bag MSW, respectively, not on all produce types of MSW. Additionally, it is estimated that, during the COVID-19 period, the increasing effect of food delivery is intensified while single-person households diminish its increasing effect. Lastly, the study confirms that the marginal effect on the increasing effect of MSW generation by the number of household members. Research implications or Originality - The estimated results are expected to provide useful information for the related policies. In particular, it is necessary to focus more on recyclable MSW concerning the developing delivery culture, and regarding changes in the family structure, focus more on the number of household members than single-person households.

• Asia-Pacific Journal of Business
• /
• v.15 no.1
• /
• pp.99-111
• /
• 2024

Purpose - This study aims to quantify the long tail effect in the digital economy. It also investigates the role of digital platform before and after the COVID-19 pandemic. Design/methodology/approach - We take advantage of a granular data set from one of the biggest digital platforms in Korea. Rather than computing the absolute number of products sold or the Gini coefficient, we estimate the slope of the log-linear relationship of the non-parametric sales distribution. Findings - We find that the use of online food order and delivery services is positively associated with individual restaurant's sales growth. We also document that the long tail effect is increasing over time. Long tail effects are clustered in the cross-section where average revenue per order is high or the restaurant belongs to the top 50% of the sales distribution. Research implications or Originality - The findings may indicate that digital platforms are contributing to the development of the digital economy in Korea. Also, we confirm that digital platforms make it possible for small and sole proprietors to go through the difficulties induced by the COVID-19 pandemic.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.1
• /
• pp.141-149
• /
• 2009

The elderly population in Korea is growing rapidly and their needs for long-term care has also increased. By the year 2018, our society will be approaching aged society and by 2026 it will be a super-aged society. The purpose of this study was to employ conjoint analysis to establish the relative importance of foodservice encounters in terms of determining the utility values of hospital foodservice for elderly patients. According to the results pearson's R(0.420) and Kendall's tau(0.402) statistics showed that the model fits the data well(p<0.05). The relative importance scores of hospital foodservice encounters were as follows: dietary counseling with dietetics(51.2%), foodservice personnel(48.7%), and food(0.1%). A soft cooking method(0.001) was preferred to a general cooking method(0.001), and kind foodservice personnel(0.086) were preferred to quick service(-0.086). Finally, counseling with a dietitian once a week(-0.138) was preferred to counseling twice a week (-0.276). Based on this conjoint analysis, the most preferable model for foodservice at a long-term care facility would be; soft cooking methods, kind service by foodservice personnel, and dietetic counseling once a week. Overall, a better understanding of the specific needs of our institutionalized elderly is one of the key elements that can help our long-term care system develop improved foodservice programs.

• Journal of Food Hygiene and Safety
• /
• v.5 no.3
• /
• pp.99-110
• /
• 1990

Time and temperature, microbiological quality of sauteed beef or pork were assessed in five general hospital foodservice operations. The microbiological quality of basic ingredients was poor and strict temperature control of refrigeration was required during delivery, and storage after receiving. In pre-preparation and cooking phases, improper handling practices of employees such as reusage of wiping cloth, indiscreet use of cutting board, and food handling with contaminated hands were noticed. During cooking phase, internal temperature of sauteed beef or pork reached a temperature of $74^{\circ}C$ or higher and the microbiological quality was good in general except hospital A. In all but hospital B, cooked foods were held at too high temperature in humid kitchen environment where could have permitted considerable bacterial multiplication. The sanitary conditions of container, equipments, and supplies were poor and should be improved promptly. The critical control points identified were: Hospital A: basic ingredients, pre-preparation, cooking, and preservice holding; Hospical B: bll8ic ingredients, and pre-preparation; Hospital C: basic ingredients, pre-preparation, pre service holding, and service; Hospital D: basic ingredients, pre-preparation, preservice holding, and service; and Hospital E: basic ingredients, pre-preparation, pre service holding, and service.

• Journal of Nutrition and Health
• /
• v.53 no.2
• /
• pp.203-214
• /
• 2020

Purpose: This study investigated customers' perception of a hygiene grade certification system for restaurants and this study also determined way to promote the application of the hygiene grade certification. Methods: A total of 315 customer responses were used for the data analysis. Statistical analyses were conducted using the SPSS program (ver. 23.0) for frequency analysis, χ²-tests, t-tests, analysis of variance, and Importance-Performance Analysis (IPA). Results: The composition of the respondents was 43.8% males and 56.2% females. The 73.3% lived with their families while 26.7% lived alone. Among those surveyed, 84.5% dine out at least once a week and 66.8% dine out during weekends evening. In addition, the most preferred types of restaurants were Korean restaurants (37.5%), delivery restaurants (14.6%), and Western restaurants (8.9%). Information about restaurant was most frequently obtained through Internet searches (54.0%). The average expenditure of eating-out per person was 15,483 Korean won, and the overall satisfaction averaged 3.58 out of 5 points. According to the results of IPA, the restaurant selection attributes that were priorities for improvement were the foods' taste and restroom cleanliness. In addition, 30.5% of respondents recognized the hygiene grade certification system for restaurants. The intention of dining at restaurants with a hygiene grade certification in the future was on average 4.02 out of 5 points. A total of 56.8% of respondents were willing to pay more for a restaurant with a hygiene grade certification. The average percentage of additional price was 6.02%. Conclusion: In order to apply and quickly disseminate the hygiene grade certification system all over the Korea, the study results suggest that relevant policy should be provided by the Korean government for certified restaurants along with the relevant education and promotion of the system to customers.