• 동아시아식생활학회지
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• 제18권5호
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• pp.861-872
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• 2008

Despite the recent increase in the prevalence of the franchise system in the foodservivce industry is increased recently, the its variation the exigencies of the industry itself requires that franchise systems to be fully equipped with various a variety of business strategies which is indispensable to run franchise system. In the previous studies, most the majority of researchers have been likely to gathered samples from only one region, or all from a similar type of business. However, considering the difference between Seoul and other areas or categories of business type, there could be may be differences different with in these conditions (market orientation, transaction specific assets, environmental dynamic, and trust and trust). Therefore, the principal objective of this study aims was to verify the differences among areas and categories of franchise business. The results of this article are as follows : the variables of customer orientation, competitor orientation, environmental dynamics, and trust and transaction- specific assets show evidence regional differences (p<0.01), and these variables are differ significantly different by category of business (p<0.05). However, the present paper is limited in its scope. Further studies on into different largesclae assessments are needed required.

• 동아시아식생활학회지
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• 제9권2호
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• pp.230-244
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• 1999

1) Table salt (=NaCl=common salt=salt) is scientifically characterized, and the significant role in dietary and daily life has generally been discussed from the standpoint of human ecology. 2) In dietary life, salt fundamentally gives a deliciousness to dishes and nutro-physiologically functions to keep homeostasis in the body. Meanwhile, the excessive intake of salt often causes the high blood pressure and induces several fatal diseases. 3) In daily life, salt derivatives(Na-, Cl-compound) are quite useful widely over food, clothing and housing. Meanwhile, some of them especially organochlorine compounds often pollute the environment and damage the humans and or ecology as so-called environmental hormone resulting in dioxins. 4) For the ambivalence of salt in health and environment, humans, but not salt, are wholly responsible. The fact would go not only to salt but also generally to resources on the earth. 5) Humans should adequately be moderate in utilizations and consumptions of salt and or resources. Everything must be kept with in bounds. This conception would surely bring the stable maintenance and the sound development to the system of human ecology as well as global ecology.

• 한국식생활문화학회지
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• 제36권6호
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• pp.542-554
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• 2021

Institutional foodservice is a type of meal provided to workers in industry and affects the health and psychological wellbeing of workers and productivity. Thus, research on customer satisfaction with institutional foodservice is important. In addition to food industry and food culture developments, the requirements of institutional foodservice customers are diversifying due to COVID-19. Therefore, the purpose of this study was to identify factors that affect customer satisfaction with institutional foodservice using a user-based approach. In this study, the quality of institutional foodservice was defined using customer satisfaction or dissatisfaction, and by using in-depth interview and open coding (a qualitative research method), we derived qualities of institutional foodservice from the user's perspective and compared these with those of previous studies. This study is meaningful as the quality of institutional foodservice was analyzed using a user-based approach, in-depth interview, and open coding and compares results with those of previous studies.

• 한국식생활문화학회지
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• 제22권5호
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• pp.582-589
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• 2007

The purpose of this study was to measure the causal relationships among affective belief, environmental belief, subjective norm, attitude and meat consumption behavior. A total of 318 questionnaires were completed. Structural equation model was used to measure the causal relationships among the constructs. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The effects of affective belief, environmental belief and subjective norm on attitude were statistically significant. The effects of affective belief, environmental belief and subjective norm on meat consumption were statistically significant. As expected, attitude had a significant effects on behavioral intention. Moreover, attitude played a mediating role in the relationship between affective belief and meat consumption, environmental belief and meat consumption, subjective norm and meat consumption. Consumption played a mediating role in the relationship between attitude and behavioral intention. In conclusion, based on structural analysis, a model was proposed of interrelations among affective belief, environmental belief, subjective norm, attitude, meat consumption and intention. It should be noted that the original model was modified and should, preferably, be validated in future research. Other variables may be incorporated to form models that consist of new antecedent and consequence pairs.

• 한국식생활문화학회지
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• 제24권2호
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• pp.164-171
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• 2009

The objectives of this study were to determine the recognition of food waste, school lunch leftovers and satisfaction toward school lunch in middle school students in Seoul. Four hundred students were surveyed beginning April, 2007. The results are summarized as follows. The primary means in which students learned about environmental pollution were 'video media' (54.7% males, 39.2% females) and 'by teachers' (23.2% males, 33.0% females). The primary effects on food habits after participating in the school lunch program were 'having a balanced diet' (23.3%) in the females, and 'decreased intake of junk food' (24.9%) in the males. The serving sizes for cooked rice, soup, and meat were higher in the females (3.46, 3.46, and 2,91, respectively) than the males (3.18, 3.29, and 2.73, respectively). The primary school lunch leftovers for one week were cooked rice (4.55), meat (4.35), kimchi (3.84), fish (3.60), vegetables (3.38), and soup (3.08). Importance-performance analysis of the school lunch meal indicated that good taste had high importance, but low performance. Nutritional balance, food safety, cleanliness of tableware and supplies, clean uniforms of employees, and cleanliness of the dining area had both high importance and performance.

• 한국식생활문화학회지
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• 제21권5호
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• pp.536-540
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• 2006

The purposes of this study were 1) to analyze the correlation between Word-of-Mouth(WOM) message sender credibility and WOM effect and 2) to analyze the differences of WOM message sender creadibility and WOM effect in off-line and on-line WOM communication. The messages were created as a form of scenario for this study. Respondents were asked to evaluate the message sender credibility and predict WOM behaviors after reading given scenario. The questionnaires were distributed to 200 customers and a total of 175 questionnaires were used for analysis(87.5%). The statistical analysis was conducted using SPSS Win(12.0) for descriptive analysis, paired t-test, factor analysis, correlation analysis. The positive off-line WOM message sender was considered as more credible(p<.001) than on-line WOM message sender. 'Message sender credibility' is correlated with 'attitude formation' in both channels, but 'reliable' factor of 'credibility' variable is not significantly correlated with 'attitude change'.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2009년도 학술발표회 초록집
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• pp.1965-1970
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• 2009

본 연구에서는 하천 물리모니터링 결과를 바탕으로 청미천 유역의 본류에 대한 하천 수변환경을 평가하였다. 평가 지침은 수생태 건강성 평가에서 제시된 지침을 따랐다. 평가 결과, 죽산천과 청미천 합류부 지점은 2등급으로 생태서식 여건이 좋은 편으로 나타났다. 모래로 된 교호사주가 좌우안 넓은 지역에 걸쳐 형성되어 있고, 하중도 및 식생 사주도가 형성되어 식생활착이 왕성하며, 주로 달뿌리풀 위주의 군락이 형성되어 있었다. 특히 합류점 상류 본천은 자연하천의 모습을 간직하고 있었으며, 양안에는 식생과 수목이 왕성하게 자연적으로 형성되어 있었다. 화봉천과 청미천 합류부 지점에서의 수변환경 모니터링 조사 결과, 하도는 정비되어 있으나 저수로는 사행을 유지하고 있으며, 제외지의 토지이용 상태와 하천 복개율 및 횡방향 인공구조물 상태는 비교적 바람직한 것으로 나타났다. 하도 내 저수로는 호안공이 설치되지 않고 흐름의 다양성 자연스럽게 형성되어 있다. 이 지점은 하천환경이 비교적 잘 보전되어 있어, 지속적인 보전을 위한 유지관리가 요구된다. 특히 죽산천에 축산 농가 및 시가지의 확장으로 오염원이 증가되고 이들이 하천으로 유입될 우려가 있다. 생태환경을 보전하기 위한 비점오염원 유입 차단 및 수질개선 대책이 우선시되어야 할 것으로 판단되었다.

• 교육녹색환경연구
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• 제17권3호
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• pp.46-53
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• 2018

본 연구는 중학교 자유학기제 전면 시행에 따른 학습활동 공간, 학생자치 등 학생활동 공간, 학생들간의 소통 및 지역사회와의 공동체 형성을 위한 공간 등으로 학교 식생활관의 식당을 다목적공간으로 활용할 수 있는 방안을 위한 교육공동체의 인식을 분석하는데 목적을 두고 있다. 이에 본 연구에서는 학교 식당의 다목적 공간 활용에 관한 인식조사 하였으며 분석 결과 첫째, 식당 공간을 운영하는 중학교의 거의 대부분이 식사 이외의 다른 용도로 활용한 경험이 없는 것으로 나타났으며, 둘째, 다른 용도로 활용하지 않은 이유는 위생관리의 어려움이 가장 많은 것으로 분석되었다. 셋째, 학교 식당공간의 일부를 유리벽이나 가변형의 벽체로 구획하여 다른 용도로 사용하는 방안에 대하여 찬성하는 이유는 중학교 자유학기제 활용 등 교육과정 운영을 위한 학습 공간 지원과 학생들간의 소통 공간 확보를 위해서라고 분석되었다. 넷째, 식당공간의 다목적으로 활용 가능한 용도로는 영양 식생활 교육 공간이 가장 많았고, 다음으로 자유학기 등 교육과정 운영, 학생 간의 소통 공간 순으로 나타났다. 다섯째, 학교 식당공간을 다용도로 활용 시 공간 조성 방향에 대해서는 공간의 가구는 효율적인 공간 활용이 가능하도록 이동과 조합이 편리한 것을 설치하는 것이 중요한 것으로 나타났다.

• 한국식생활문화학회지
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• 제24권5호
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• 한국식생활문화학회지
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• 제22권2호
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• pp.201-209
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• 2007

The purpose of this study was to analyze usage frequency and importance of competencies which are required to restaurant industry professionals. For this purpose, opinions of restaurant industry professionals on the competency were surveyed using questionnaires. To develop a questionnaire, a total of 27 competency variables which are required to restaurant industry professionals were drawn through literature review. Questionnaires were distributed to 300 professionals in restaurant industry with different positions using random sampling. Out of 300 questionnaires, 221 questionnaires were used for analysis. Statistical analysis was conducted using SPSS 10.0, including descriptive analysis, ANOVA and t-test. Reliability test and factor analysis were also conducted to evaluate the reliability and validity of the questionnaire. As a result, 'attitude and personality' factor was recognized as the most frequently used and the most important competency factor of restaurant industry professionals. Therefore, the competency such as 'sincerity', 'responsibility', 'sense of honesty', 'positive attitude', 'tolerance and justice', should be more emphasized in restaurant management education. The level of current usage and importance of each competency were different according to age, education level, working experience, position, number of employees, type of restaurant and type of management.