• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.635-646
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• 2018

This study applied Q methodology to graduate students of food service management department in Seoul to grasp subjective perception of customers using Michelin guide restaurant. Six types of analysis result were obtained. Specifically, the first type (N = 3): Restaurant hygiene-seeking type, the second type (N = 6): Restaurant taste-seeking type, the third type N = 5): Select Restaurant Compare Prices type, 4th type (N = 3): Pursuing taste for restaurant price type, 5th type (N = 2) Restaurant full service select type, and 6th type (N = 3): Restaurant menu configuration Select. In the future, the research on the Michelin guide restaurant will be revised and supplemented with more detailed Q methodological questions and analytical techniques based on many documents and empirical studies, to analyze the various opinions of respondents more concrete and objectively.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.37-51
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• 2016

The purposes of this study were (1) to investigate the important selection attributes of coffee brands and the relative positions of major coffee brands on the positioning map through similarities and preferences of coffee brands that customers perceive and (2) to provide Korean coffee brands with strategic information about how to differentiate themselves from existing competitors in the Chinese market. A total of 268 samples were used for data analysis that comprised frequency analysis, descriptive statistics, ALSCAL, and regression analysis. The results showed that among 8 coffee brand selection attributes the most important was atmosphere, followed by cleanness and sanitary condition, and convenient location and transportation. Friendly service, taste of coffee, price and variety of menu were next and brand was the least important among 8 selection attributes. The results of positioning map showed that Maan Coffee was evaluated the highest iin atmosphere, cleanness and sanitary condition, and convenient location and transportation compared to other coffee brands. Marketing strategies for Korean coffee franchisers (Angel-in-us Coffee and Caffe Bene) were provided for successful repositioning in the Beijing coffee market.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.387-398
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• 2017

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.

• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.320-330
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• 2005

The purpose of the study was to assess students’preferences on vegetarian menus served at middle and high schools. Four school food service programs that served primarily vegetarian menus were located in Seoul, Kyunggi, Kangwon, and Choongnam provinces. A total of 100 menu items frequently served at the schools were identified. Students participating in the school meals programs were asked to assess their preferences of the menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 659. Statistical analyses were performed with descriptive statistics, t-tests, and one-way analysis of variance. Menu items of the highest preference scores included kimchi stew, stir-fried kimchi, nangmyon(cold noodles), fried rice and kimchi, miso stew, soft tofu stew, and hard-boiled quail eggs in soy sauce. By menu category, one-dish foods(3.97) were the most preferred and muchim and namul were the least preferred. Female students showed higher preferences on kimchi, steamed items(jjim), stir-fried items, namul, and muchim than male students; middle school students’preference scores were higher than those of the high school students in most menu categories. The menu preference is known as one of the most important factors determining students’food consumption and satisfaction with school food service. Dietitians working at school food service programs that serve primarily vegetarian menus should provide students with nutrition education on proper food selection and focus their efforts on developing new recipes using various vegetables and preparation methods to improve students’food consumption and menu preference.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.43-52
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• 2010

In the following studies, a detailed research of commercialization of native foods around Boseong area had taken place. The objective for the studies is to increase the value of traditional cooking by creating a unique course-meal. Statistical methods of demographic characteristics, frequency analysis on farmhouse restaurants, dish frequency analysis were used. The studies were carried out with total of 27 experts, and carried out between June and Angust 2009. Surveys were used, and all 27 survey results were used in the final analysis. With the results, the team has come up with unique Boseong course meal for every season.

• Journal of the Korean Society for information Management
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• v.35 no.3
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• pp.287-309
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• 2018

As coming Senior-Shift age, senior users are regarded as one of the importance user groups in the library. This study is to find the usage patterns and needs of libraries and digital libraries by 152 seniors and to compare with young-old age (baby boom generation) and elderly age. As a result, total seniors visited regularly and preferred political & social, religion & philosophy, and history & geography. While the baby boom generation are using the economy & finance, art & culture compared to the older. And the baby boom generation visit for self-development and the older visit for leisure purposes. Secondly, If the search fails, the baby boomers control the results themselves, while the older is more turn to the librarians. It can be described as the need for a librarian exclusively responsible for the senior. Thirdly, senior have difficulties in access and use of search aided tools or functions. Therefore, this study suggested that it is necessary to build an intuitive interface using the help and menu descriptions for senior who have poor access to convenience and define functions.

• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1084-1085
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• 2003

최근 대학생들은 초등학교 때부터 혹은 중학교 때부터 급식을 받아온 세대로 급식체계에 싫증을 내고 학교 밖의 외부식당으로 눈을 돌리고 있는 세대이다. 또한, 위탁급식전문업체의 대학 내 급식사업 참여와 많은 선행 연구 등을 토대로 여러 면에서 대학 내 구내식당이 개선되고 있으나 아직도 매우 부족한 실정이다. 따라서, 본 연구는 외부식당과의 경쟁으로 현재 급식인원수가 매년 감소하여 운영상의 어려움을 겪고 있는 S 대학 학생식당 고객의 급식소 선택속성에 대한 의견을 조사하고 현재 운영중인 급식소 이외에 추가 설립하고자 하는 식당 신설에 대한 전략을 도출하고자 한다. SPSS통계 package (ver. 11.0)를 활용하여 기술통계(descriptive analysis), 컨조인트 분석 (conjoint analysis)을 실시하였다. 현재 학생식당 이용빈도 감소원인은 ‘음식이 맛이 없어서’가 44.8%, ‘거리가 멀기 때문’이 19.9%로 조사되어, 학생식당의 이용빈도에 가장 큰 영향을 주는 것은 '음식 맛'과 '거리'인 것으로 파악되었으며, 학생식당에 대한 전반적인 만족도는 ‘보통이다’가 37.8%, ‘불만족 한다’가 36%, ‘매우 불만족한다’가 18.4%, ‘만족한다’가 7.8%로 조사되어 응답자의 대부분이 식당에 대해 불만족하고 있었다. 거리에 의해 식당의 이용빈도가 감소하고 있는 것은 현 학생식당의 위치가 강의 동과 먼 거리에 위치하고 있어 강의 동이 밀집해 있는 건물과 근거리에 식당이 개설된다면 이용할 의사가 있는지 여부에 대해 64.7%가 이용하겠다는 의사를 밝혔고 26.1%는 이용하지 않겠다고 응답했다. 따라서, 학생들이 인식하는 적정 거리의 식당 위치를 파악하기 위해 식당으로 이용하는 소요시간에 대해서 조사대상자가 멀다고 인식하는 시간과 가까운 거리라고 인식하는 시간에 대한 조사 결과 가까운 거리로 인지하는 평균 이동소요시간(분)은 5분이었으며 먼 거리로 인지하는 평균이동소요시간은 10.9분으로 적당한 식당의 위치는 S~10분내의 거리로 9분 30초의 거리에 식당이 위치하면 학생들의 이용률을 극대화시킬 수 있을 거라 사료된다. 사전 대면면접을 통해 가격, 소요시간, 음식의 맛으로 선정된 속성과 각 속성별 수준을 활용한 컨조인트 분석 실시하여 도출된 학생들의 급식소 선택 시 중요하게 인식하는 속성은 가격대, 소요 시간, 음식 맛 순으로 나타났으며, 각각의 중요도는 가격이 65.42%, 소요시간인 24.76%, 음식의 맛이 9.82%였다. 즉, 학생들은 학생식당의 서비스 품질 속성 중에서 상대적으로 식사 가격을 가장 중요하기 생각하는 것으로 나타났고, 다음으로는 식사를 하기 위해 식당까지 가는데 소요되는 시간, 음식의 맛을 중요하게 생각하는 것으로 분석되었다. 컨조인트 분석결과 조사대상자가 가장 선호하는 대학 식당으로는 이동하는데 6-10분이 소요되는 거리에 위치한 식당으로 2,100-2,500원 정도의 가격대로 맛있고 깔끔한 식당을 가장 선호하는 것으로 조사되었다. 따라서, 현재 운영중인 학생식당이 모두 1,800원의 단일 식단가로 운영되고 있는 점을 감안하여 학생식당을 신설할 경우에는 이동하는데 10분 이상 소요되지 않는 장소에 가격대는 현재보다 더 높은 2,000-2,500원의 가격대에서 맛있고 깔끔한 현재와는 차별화 된 일품메뉴 위주의 식단의 학생식당을 신설하는 것이 바람직할 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1374-1387
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• 2015

The purpose of this paper was to investigate the operational status of youth facilities as well as the degree of students' satisfaction with menus served at youth facilities. The survey was conducted from July 9 to July 31, 2013 using questionnaires. The responses of 55 youth facilities and 249 students who had experienced foodservice at youth facilities were analyzed, utilizing the SPSS V20.0 program. The results on management status of youth facilities were as follows: 41.8% of youth facilities were operated for over 10 years, and 45.5% of facilities served meals for 100 to 200 students per day on average. Meal costs were 4,450 won on average, and food costs accounted for 46.8% of average meal costs. Exactly 78.2% of facilities preserved storage type meals at a temperature under -18 degrees Celsius for more than 144 hours, as the 'Food Sanitation Act' stated. Exactly 12.7% of facilities did not hire professional dietitians and had unsupervised foodservice management. Among 19 kitchen equipments surveyed in this research, Combi steamer was the least frequent at youth facilities. According to the results, most students (38.7%) ate leftovers since the food was not tasty. Overall foodservice satisfaction was on average 3.45 points, and the four factors 'dining room sanitation' (P<0.05), 'food taste' (P<0.01), 'serving various desserts' (P<0.01) and 'temperature of dining room' (P<0.05), significantly affected overall satisfaction. As food taste was critical for customer satisfaction, it is important for each dietitian to consider customers' preferences and develop recipes and menus. Further, detailed regulation and precise guidelines for youth facility foodservice are required to enhance students' foodservice satisfaction and serve nutritionally balanced menus in a hygienic manner.

• Journal of Korean Home Economics Education Association
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• v.33 no.4
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• pp.15-30
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• 2021

This study was conducted to investigate the utilization and satisfaction of meal-kits according to food-related lifestyle among total 357 adults who had experience in using meal-kits. This study can provide basic data for effective menu composition and directions toward improvement. The participants of the study were classified into 5 groups 'health-type group', 'economic-type group', 'safety-type group', 'tasty-type group' and 'convenience-type group'. The 'tastye-type group' were found to spend more on purchasing meal-kits than other groups with the higher proportion(36.66%) of spending '30,000-50,000'won(p<0.05), which is the highest price category. The important factors that contributed to purchasing a meal-kits were 'taste'(50.98%), and 'economic-type group' showed the highest tendency of considering taste (58.46%). About half(49.02%) of the respondents preferred 'Korean-food' for meal-kits as for the type of food. All groups highly preferred 'meat'(42.58%) as the main ingredient, particularly the 'tasty-type group'(53.33%)(p<0.001). The 'tasty-type group' showed the highest satisfaction on 'convenience of cooking'(4.05), and 'convenience-type group' showed the lowest satisfaction on the 'origin of ingredient'(2.98) among groups (p<0.01). The overall response indicated that most respondents are willing to use meal-kits in the future (97.20%); and 93.28% of respondents would recommend the purchase of meal-kits to others, where 'convenience of cooking/purchase' was the factor contributing most for recommending(67.23%). Taken together, 'taste' was the most important factor for all groups. And 'Convenience of cooking' was the factor contributing to satisfaction most while 'origin of ingredient' contributing the least. It is recommended for the growth of meal-kits industry, to improve the quality of the meal-kits products and develop various menus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.356-364
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• 2004

The preference and frequency of use on instant foods were investigated for university students studying tourism science. The most preferred instant food group was noodles, and Tangs, Baps, Gooks, Zooks, one-dishfoods were preferred in order. The most preferred instant food was Cupramyeon. The preference score on instant foods of Tangs, Gooks and One dish foods for male students significantly was higher than that of female students. Also, students majoring non-cooking like instant food more than those majoring culinary science (p<0.05). The highest frequency of use was shown in group of Baps and noodles, followed by one-dish food, Gooks, Tangs, Zooks in order. The largest number of students answered 'TV' and 'curiosity' to the question on the motives of use. The most students Purchased instant foods at 'convenience store' and 'small retail store'.