• 한국식품영양과학회지
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• 제46권1호
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• pp.115-122
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• 2017

본 연구에서 개발한 저나트륨 조리법으로 만든 한식 메뉴에 대해 단체급식소와 외식업소에서의 활용 가능성을 평가하고자 소비자 기호도 조사를 시행한 결과는 다음과 같다. 메뉴별로 성인남녀 50명 이상을 대상으로 9점 척도로 평가한 결과 전체적인 수응도 평균은 6.25점이었고, 쇠갈비구이(7.88), 불고기(7.63), 멸치볶음(7.46), 쇠고기장조림(7.45), 육원전(7.38), 돼지갈비찜(7.35) 순으로 전체적인 수응도가 높았고 시금치나물(5.04)이 가장 낮았다. 한편 성별에 따른 전체적인 수응도의 차이 분석 결과 떡국, 콩비지찌개, 육개장, 더덕구이, 오징어볶음, 멸치볶음, 고등어조림, 도토리묵 무침, 탕평채, 마늘종장아찌 등은 남자의 수응도가 여자보다 유의적으로 높았다. 또한, 본 연구에서 개발한 저나트륨 한식에 대한 전체적인 수응도와 평소 각 메뉴에 대한 기호도간에는 닭찜, 연근우엉조림, 고사리나물 등 총 27개 메뉴가 양(+)의 상관관계가 있었고, 평가 음식의 간(짠맛)의 정도와 전체적인 수응도 간에는 비빔밥, 비빔국수, 떡국, 숙주나물 등 총 26개 메뉴가 유의적인 양(+)의 상관관계가 있었다. 그리고 비빔국수와 도토리묵무침은 평소 싱겁게 먹을수록 전체적인 수응도가 유의적으로 높았으며, 전체적인 수응도와 연령 간에는 탕평채, 버섯전골, 쇠갈비찜 등 총 11개 메뉴가 양(+)의 상관관계가 있었다. 연구 결과를 종합해볼 때 평가대상 전 메뉴의 전체적인 수응도가 '보통' 수준 이상으로 평가되었으므로 본 연구에서 개발한 저나트륨 한식 조리법은 가정뿐만 아니라 단체급식소와 외식업소 등에서 효과적으로 활용 가능하다고 판단된다.

• 대한지역사회영양학회지
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• 제7권1호
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• pp.130-140
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• 2002

The purpose of this study was to examine the customer’s perception of the importance of restaurant quality by using a developed SERVQUAL model. In particular, it was intended to provide the basic information for nutrition education for family’s eating out. the data were collected through the survey over 440 families who have lived around the apartments in Kyongju and Seoul. The structure questionnaire included 35 items evaluating the quality of restaurants, adapting SERVQUAL model and adding other factors related to restaurant and the general characteristics of the families. The data were analyzed using SPSS 10.0 WIN program for descriptive analysis, a chi-square test and Pearson’s correlation test. The major results were as follows: From the factor analysis, the 35 items related to the quality of restaurant have been categorized into 10 factors, ie., ‘Health’, ‘Reliability’, ‘Employee’, ‘Food’, ‘Facilities’, ‘Product’, ‘Empathy’, ‘Access’, ‘Comfort’, and ‘Safety’. From the analysis of the correlation between family life cycle of four steps and 10 factors, four factors such as ‘Health’, ‘Facilities’ (p<0.001), ‘Comfort’ (p<0.01) and ‘Product’ (p<0.05) showed statistical significance. ‘Health’ and ‘Product’ factors marked the highest score in the family with senior couple live without children or single, but the lowest score in the family with young couple without children or single. ‘Facilities’ and ‘Comfort’ factors showed the highest scores in the family with under elementary school children, and the lowest scores in the family with over elementary school children.

• 대한영양사협회학술지
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• 제9권4호
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• pp.273-277
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• 2003

The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view of facility, personal, food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were needed to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.

• 벤처창업연구
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• 제11권5호
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• pp.77-90
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• 2016

본 연구는 외식 프랜차이즈의 입지요인과 서비스 품질 요인이 고객만족에 어떠한 영향을 미치는지를 파악하기 위해, 외식 프랜차이즈 예비창업자들을 연구대상으로 제한하여 외식 프랜차이즈 점포의 이용자에 대한 선호도 분석을 실시하였다. 이를 통해 예비 창업자들에게 외식경영에 있어 보다 이익을 극대화할 수 있는 대안을 제시하는 것이 본 연구의 목적이다. 본 연구에 대한 가설을 검증한 결과 첫째, 외식 프랜차이즈 입지요인과 서비스 품질 요인의 영향력 검증 결과, 응답자들은 점포의 청결함과 가시성을 중시하는 것으로 나타났으며, 근접성 및 교통편이성이 통계적으로 유의하지 못한 이유는 응답자들이 가까운 외식업소를 주로 이용하므로 거리가 크게 문제가 되지 않은 것으로 판단된다. 둘째, 서비스 품질요인과 입지요인과 고객만족의 영향력에 대해 살펴본 결과, 고객반응과 신속정확성, 정확성 요인이 영향력이 높게 나타나 응답자들은 고객의 욕구와 필요에 대한 신속한 반응과 빠른 판단 그리고 업무에 대한 전문적인 지식으로 서비스를 제공해주길 원하는 것으로 나타났으며, 신뢰성에 관련된 요인은 고객만족과는 관련성이 낮게 나타났다. 셋째, 서비스 품질요인과 입지요인과 재이용의 영향력에 대해 살펴본 결과, 재이용의도와 구전의도 두 요인에서 고객반응과 전문성이 모두 통계적으로 유의한 결과를 나타내어 고객만족과 비슷한 통계결과가 나타나 고객만족과 재이용 모두 고객의 욕구에 대한 발 빠른 판단과 행동 및 전문적 지식이 중요한 것으로 파악된다. 이상의 연구 결과는 외식프랜차이즈 창업시 입지요인과 서비스 품질 요인이 고객만족에 미치는 영향을 살펴봄으로써 예비 창업자들의 성공가능성을 높여줄 것으로 판단하며 나아가 기존의 창업자들에게도 직 간접적인 영향 요소들에 대한 개선을 통해 목표이익의 달성과 이익극대화에 도움이 될 것으로 판단한다.

• 한국조리학회지
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• 제15권4호
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• pp.144-158
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• 2009

본 연구는 외식업체 이용 고객을 대상으로 획득된 문화자본의 양과 서비스 품질 지각 정도, 만족도의 차이를 규명하고, 서비스 품질과 만족도의 영향 관계를 살펴봄으로서 소비자가 원하는 서비스 품질을 제공하고, 만족도를 높이는데 필요한 기초자료를 제시하고자 하였다. 연구의 결과를 요약하면 첫째, 고객 만족은 문화적 자본의 보유 정도에 많은 영향은 받지 않으나, 제도화된 문화적 자본보다 부모나 가정의 문화적 자본의 영향을 받음을 알 수있다. 둘째, 대체로 객관화된 문화적 자본의 보유 정도가 많은 집단이 적은 집단에 비해 유형성, 신뢰성, 공감성을 더 낮게 지각하고 있는 것으로 나타났으며, 체화된 문화적 자본의 보유 정도가 높은 집단이 낮은 집단에 비해 유형성과 확신성을 더 높게 지각하고 있는 것으로 나타났다. 또한 제도화된 문화적 자본의 보유 정도가 높은 집단이 낮은 집단에 비해 모든 서비스 품질의 요인을 낮게 지각하고 있는 것으로 나타났다. 셋째, 전체 서비스 품질 요인의 지각정도가 높으면 높을 수록 만족도도 높게 나타났다. 본 연구의 조사대상자는 패밀리 레스토랑의 고객으로 젊은 20~30대가 주 고객층을 이룬다. 따라서 외양과 분위기는 물론 고객이 공감할 수 있고, 신뢰할 수 있는 서비스 제공을 위해 노력해야 할 것이다. 또한 외식업소를 이용하는 고객에게 레스토랑의 서비스에 만족하고 재방문 욕구를 발생시켜 지속적으로 이용할 수 있도록 전문적인 지식을 갖춘 종사원들과 서비스 품질의 향상을 위해 종사원에 대한 서비스 교육을 꾸준히 해야 할 것이다.

• 한국식품위생안전성학회지
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• 제22권3호
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• pp.159-164
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• 2007

대구근교 외식업체 25곳의 고객에게 제공되고 있는 음용수의 위생실태를 조사한 결과 약 60%가 총균수의 허용한도는 100 CFU/mL를 초과하였으며, 외식업체를 경영하는 CEO 50명을 대상으로 음용수에 관한 설문조사를 한 결과 음용수에 대한 위생의식은 매우 부족하였다. 보리차, 결명차, 옥수수, 메밀, 둥굴레, 캐모마일, 현미녹차, 페파민트를 사용하여 제조한 음용수의 색, 맛, 향, 종합적기호도는 생수에 비해 전반적으로 기호성이 증가하였으며, 종합적 기호도는 둥굴레차가 가장 좋았으며, 옥수수차, 결명자 차, 보리차 순으로 양호하였다. 시판 현미녹차, 둥굴레차, 보리차, 결명차, 옥수수차를 이용하여 음용수를 제조하여 플라스틱 물병에 분주하여 $10^{\circ}C$와 $25^{\circ}C$에 저장하면서 총균수의 변화를 검토한 결과 $10^{\circ}C$에서 대조구는 저장 4일 이후 $10^2 CFU/mL$이상을 나타내어 음용수로서 부적절하였으며, 현미녹차, 둥굴레차, 결명차, 옥수수차는 저장기간 동안 미생물의 증가 현상이 거의 나타나지 않았다. $25^{\circ}C$에 저장한 경우 대조구는 저장 2일 이후 $10^2 CFU/mL$이상을 나타내었으며. 옥수수차, 둥굴레차, 보리차, 결명차에서 오히려 미생물의 성장이 촉진되는 현상을 나타내었으나, 현미녹차의 경우 전 저장기간 동안 생균수의 증가현상은 나타나지 않았다.

• 대한영양사협회학술지
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• 제14권2호
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• pp.139-151
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• 2008

Presently, media for sanitation education consisting of a sanitation manual and a CD-ROM intended for restaurant employers and employees was developed and evaluated. The sanitation manual consisted of five principles: prevention of foodborne illness, personal hygiene, control of food production, instrument and equipment cleaning and sanitation, and management of environmental sanitation. The CD-ROM was composed of animations detailed real-life examples of Salmonella, Staphylococcus aureus, and Norovirus foodborned illness outbreaks; slides summarizing the five principles of the manual; and a poster entitled You can prevent foodborne illness listing and describing the principles. A 15 question evaluation survey was developed to gauge the efficacy of the animations. The survey was divided into five sections on comprehension of the instructions, content organization concerning understanding, content organization concerning the information presented, content organization concerning retention of interest (concentration), and recommendations concerning concentration. Ranked on a 5-point scale the survey produced a mean value of 3.80$\pm$0.39 and individual scores of 3.92$\pm$0.45 (learning instruction), 3.86$\pm$0.48 (understanding), 3.82$\pm$0.52 (information), 3.75$\pm$0.49 (concentration), and 3.67$\pm$0.58 (concentration-recommendation). Overall, evaluation results of the animation were good and easy to understand, with only a few respondents electing to watch the animations more than once. In terms of continuous and recurring education, sanitation training programs should be easy to learn and contain sufficient and specific examples of the importance of sanitation in achieving food safety.

• 대한지역사회영양학회지
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• 제14권3호
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• pp.306-315
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• 2009

The purpose of this study was to compare the status of sanitation education and sanitation knowledge in school foodservice with commercial foodservice. The survey sample was institutional foodservice directors (n = 88) in A office of education and commercial foodservice directors (n = 81) in B foodservice industry. The questionnaire requested information about demographic information, situation of sanitation education, contents of sanitation education practice, importance of sanitation education, and sanitation knowledge. Data were analyzed using frequencies, means, chi-square test, and t-test. Over half (52.1%) of the respondents were institutional foodservice directors, 47.9% of the respondents were commercial foodservice directors. The majority of institutional foodservice directors were 25-29 years of age (38.6%), over 10 years of working experience (63.6%) and commercial foodservice directors were 25-29 years of age (53.1%), 5-10 years of working experience (35.0%). 66.3% of the respondents were educated food safety once a month, but 8.6% of commercial foodservices were never educated. The majority of the respondents used printing materials (73.3%) or lecture (74.8%). The importance level of institutional foodservice directors about sanitation education was significantly higher than commercial foodservice directors. The average score of institutional foodservice directors' sanitation knowledge was 87.05/100.00. The commercial foodservice directors' sanitation knowledge 67.74 was significantly lower than institutional foodservice directors (p < 0.05). Therefore, there should be a systematic education program designed for commercial foodservice directors.

• Journal of Nutrition and Health
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• 제40권6호
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• 한국식품조리과학회지
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• 제24권6호
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• pp.818-828
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• 2008

A recurrent theme within the literature on the 6 Sigma program is the study of its effect on organizational performance. Therefore, the aim of this study was to investigate the effect of 6 Sigma on culinary quality performance, work commitment, and customer loyalty in the culinary division of hotels and family restaurants. The samples of this study included the employees of the culinary division of hotels and family restaurants that implemented or were about to implement the 6 Sigma program. A total of 248 questionnaires were analyzed with statistical methods of factor analysis, reliability test, and regression analysis. The findings of this study showed that the 6 Sigma program affected the culinary quality performance and work commitment of culinary division employees. Also, the 6 Sigma program, culinary quality performance and work commitment affected customer loyalty. Furthermore, work commitment affected culinary quality performance. Based on these research findings, it is required that the culinary division of hotels and family restaurants should incorporate the 6 Sigma program. For this purpose, good quality data should be collected with sufficient preparation procedures, and task force team should be made. Moreover, experts in this field should be cultivated, with the training of employees in mind. It is also crucial that the current quality of product and services be measured and that all the employees of the culinary division participate in the implementation of the 6 Sigma program. The intervention and heavy participation of the top management and head of the culinary division is expected for the successful implementation of 6 Sigma program.