• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.815-822
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• 2006

The purposes of this study were to investigate the consumer's perception of the subject to manage the foodservice operation in the university, and to analyze the effects of consumer's perception of the university foodservice qualify on intent to revisit and intent to recommend. The questionnaires were distributed to 575 students in the K University located in Masan, who were sampled by proportionate stratified sampling method. The surveys were peformed from May 17 to June 2, 2005. The 566 questionnaires were responded, and 6 unusable questionnaires were excluded, then 560 were used for the final analysis (response rate: 97.4%). For the statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, factor analysis reliability analysis, and multiple regression analysis. The results of this study were as follows: First 254 respondants (47.3%) did not know that their foodservice operation was managed by contract foodservice company, and 374 students (66.8%) did not know the name of the contract foodservice company which runned their foodservice operation. Second, the food factor of university foodservice quality had a significant positive effect on intent to revisit (P<0.001), and the food factor of university foodservice quality also had a significant positive effect on Intent to recommend (p<0.001). It was concluded that as the food factor of university foodservice qualify Increased, the intent to revisit and the intent to recommend the university foodservice increased. So when university foodservice managers plan the foodservice operation strategy, they should focus on increasing the perception of customers' foodservice quality and also advertising contract foodservice company's brand name.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.661-674
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• 2018

This paper studies how the audience perceives the types of classical performances in their performance choice, analyzes its effects on performance invigoration, and investigates how such an audience perception affects the marketing application of performance on the supply side. For this, based on data of performance programs delivered in five representative concert halls for last three years as well as the classification of previous literature, we classified performance types into five categories such as Authentic classic, Omnibus, Lecture, Crossover and Mixture type. And then, we surveyed the audience of classical music. From statistical analyses, we found first that the audience perceives the types of classical performances and utilizes their perception as an element in choosing performances. Second, the perception of classical performance types has significant effects on audience development and progress in circumstances of high audience acceptance and satisfaction. Finally, this result confirms that suppliers can employ this audience perception as a marketing strategy by setting target audience based on such perception.

• Journal of Digital Convergence
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• v.20 no.2
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• pp.175-184
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• 2022

This study investigates the impact of COVID-19 anxiety on dietary lifestyle and the effect of different dietary lifestyle on the intention to use drone food delivery services. A questionnaire survey was conducted among 356 Chinese consumers aware of drone food delivery services. Results show that First, COVID-19 anxiety significantly impacted dietary lifestyle, including health pursuit, safety pursuit, and convenience pursuit. Second, the dietary lifestyle of health pursuit, fashion pursuit, and convenience pursuit positively affected service perceptions, including perceived safety and perceived rapidity, perceived compatibility. The dietary lifestyle of taste pursuit positively associated with safety of drone food delivery service, while the dietary lifestyle of safety pursuit positively related to safety and rapidity of drone food delivery services. Third, the perceptions related to security, rapidity, and compatibility of drone food delivery services enhanced service usage intention. Results show that COVID-19 anxiety was positively associated with dietary lifestyle, influencing consumer attitudes toward drone food delivery services.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.112-127
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• 2009

In 2007, due to the outcome of the Korea-U.S. FTA negotiations, the opportunities for American beef greatly increased and a serious change in the domestic dining market is expected. The market currently faces issues such as the settlement of the beef origin declaration policy and the fulfillment of customer needs on domestic and imported beef. The following are the summary of the results of the aforementioned research and analysis. First, the consumer awareness level of origin declarations was comparatively low. Second, the reason behind the propensity for imported beef was the comparatively cheaper price despite the lower taste quality, and it was determined that there is a high level of distrust on domestic beef sold in general restaurants. Third, domestic beef showed a high valuation in taste, safety and freshness, while imported beef showed results which were below average. Concluding from the above research results, a dining environment should be created where consumers can trust what they eat through settlement of an origin declaration policy, and more efforts should be put into fulfilling consumer needs for both domestic and imported beef.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.259-271
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• 2012

As the society's expectations of business have drastically amplified in recent years, an increasing number of companies have devoted their resources and managerial attention to corporate social responsibility. However, little information bas been reported on consumers' expectations on social responsibility of restaurant companies. This research studied the consumer's perception on the socially responsible business practices of restaurant companies. The research also investigated if the customer's expectations differ based on the types of restaurants. Overall, it was found that the consumers strongly feel the necessities of restaurants' socially responsible activities and publicity of those activities (4.08 and 4.05, respectively, out of 5). They also responded that the socially responsible behaviors of restaurants somewhat affect their purchase decisions (3.74 out of 5). As a result of a principle component analysis, five types of socially responsible activities(i.e., philanthropic responsibility, economic responsibility, community responsibility, environmental protection responsibility, and consumer protection responsibility) were extracted. In addition, the results showed that the consumer's expectations toward socially responsible activities of restaurants differ based on the types of restaurants (multivariate F=4.616, p=0.000).

• Life and Agrochemicals
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• s.256
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• pp.34-37
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• 2010

질병 조사에 따르면 일반적 식품오염 유형의 90%가 세균이고, 나머지 6%가 바이러스, 3%가 화학물질이다. 식품 오염원중 생물학적 위해가 주로 질병과 관련이 된다는 이야기다. 소비자는 농식품의 오염원과 위해요소에 대한 올바른 인식을 가져야 할 것이다.

• The Journal of the Korea Contents Association
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• v.20 no.11
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• pp.77-87
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• 2020

This study aims to suggest basic data for developing forest product in Jeongeup City by surveying and analyzing consumer awareness and purchasing behavior. A survey was conducted focusing on local tourist attractions in Jeongeup City, and the analysis was conducted on 234 people. Among the local specialty processed products that the survey participants had experience in purchasing, food was mainly tea, concentrate solution, liquor, snacks and fruit syrup/enzyme. The therapy was shown in order of soap, aroma oil, and lotion. It was found that the purchase cost was more than 10,000 won and less than 30,000 won. Major purchase uses were for direct use and gifts, and 56.8% of the customers were satisfied with the satisfaction of the products, which were found to be purchased because of their good quality, good gift, and good health functions. In the question of 11 kinds of forest products, the subjects were aware of bokbunja, balloon flower, wild flower, deodeok, bracken, durum, and mal, among which bokbunja and wild flower were recognized as the representative forest products of Jeongeup. A cluster of food and therapy product selection attributes was analyzed to find target consumers. As the group that is interested in forest products and values the safety and quality of products is highly recognized, the value of forest products should be increased in consideration of the quality and safety of forest products when developing products in the future.

• Journal of the Korean Society for information Management
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• v.27 no.1
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• pp.119-136
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• 2010

The purpose of this study is to suggest a revised model for library e-service quality research based on Zeithaml & Bitner's model. To achieve this purpose, this study reviews the previous literature related to the study of service quality and e-service. According to the study results, 'physical quality' is the most important factor which influences on the customer perceptions of library e-service quality. Furthermore, this study suggests eight service quality dimensions of 'physical quality' for library e-service. In addition, customer's personal factors and previous experiences with similar services can be regarded as important factors which influence on the 'physical quality' of library e-service.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.590-598
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• 2018

Purpose: This study was conducted to compare the food involvement scale (FIS) of American and Japanese consumers. In addition, the effects of familiarity, likability, and expectations on willingness to use intentions for block type sauce by nationality were evaluated. Methods: A total of 149 and 112 American and Japanese consumers, respectively, completed the survey. Consumers were asked about familiarity, likability, expectation, willing to use intention, and usage frequency of block type sauce, food involvement scale (FIS), and demographic information. Results: There were differences in the using frequency of block type sauce according to nationality, with consumers in Japan showing significantly higher frequency of using block type sauce than those in the United States (US) (p < 0.001). According to the FIS, US consumers were more focused on how to provide food than food, such as cooking process, table setting, and food shopping, compared to Japanese consumers. In addition, 'expectation' and 'likability' among US consumers and 'expectation' and 'familiarity' among Japanese consumers were positive attributes for willing to use intention (p < 0.01). Conclusion: In the case of the US consumers, 'familiarity' was not significant because the using frequency of the block type sauce was lower than that of Japanese consumers. In the case of the Japanese consumers, 'likability' was not significant because they enjoy cooking itself according to the FIS. Therefore, it is necessary to recognize positive attributes as a key factor for block type sauce, as well as to search for ways to apply marketing strategies based on attributes by nationality.

• KOREAN POULTRY JOURNAL
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• v.31 no.8 s.358
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• pp.84-89
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• 1999

본 조사는 시중에 유통되고 있는 닭고기에 대하여 소비자들의 인식을 알아보고 향후 국내 닭고기의 품질 향상을 위한 기초자료로 제공하고자 11개 문항에 대하여 설문을 하였다. 조사 대상으로는 서울, 성남, 수원지역의 주부 516명이 였으며, 연령별로는 30대 주부가 $64.55\%$, 40대 $34.29\%$, 50대 $0.77\%$, 20대 $0.39\%$ 였고, 가족 수는 평균 4.2명으로 한 달에 소비하는 닭고기는 평균 2.4마리 정도였다.