• Culinary science and hospitality research
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• v.21 no.4
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• pp.294-308
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• 2015

The purpose of this study was to look into the service quality of websites and the attributes of review information thereon as perceived by visitors thereto and to analyze the effect that the service quality of festival websites and informative usefulness of testimonials would have on the satisfaction with use, along with the effect that the satisfaction with use would have on behavioral intention. Based on the results of this study, we intended to present measures that could help strengthen the intention to spread positive word-of-mouth for festivals and to visit a festival through satisfaction with a festival's website. The festival selected to achieve the objectives of this study was the Yeongdeok Snow Crab Festival, which is one of the most renowned local food festivals in the Gyeongbuk region, having been held for 17 consecutive years, and has been selected as the top festival of Gyeongsangbuk-do for 4 consecutive years. We surveyed visitors to Yeongdeok Snow Crab Festival who had searched for information on the Yeongdeok Snow Crab Festival prior to its opening, as well as those who had participated in Yeongdeok Snow Crab Festival before. The results of this study showed that review information on a food festival website, service quality design, adequacy of substance, responsiveness to customers, and system capability were found to have a positive effect on behavioral intention through satisfaction with use. The findings suggest that it is crucial to manage the service quality of websites in order to stimulate interest in, and induce visits to, food festivals.

• Journal of Convergence for Information Technology
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• v.8 no.3
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• pp.9-15
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• 2018

The effect of restaurant cook on food quality was analyzed. Data collection was done by the self - filling questionnaire which was directly written by the restaurant cooks. 592 parts were collected and analyzed. The results of the study were as follows. First, job characteristics and organizational justice were found to have significant influence on ego-resilience. Second, job characteristics and organizational justice have a significant influence on factors affecting empowerment. Third, Job characteristics were found to have a significant influence on food quality. Fourth, organizational justice has a significant influence on food quality. Fifth, ego-resilience and empowerment were found to have a significant influence on food quality food quality.

• Journal of Nutrition and Health
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• v.42 no.3
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• pp.268-277
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• 2009

This study examined the restaurateur's willingness to participate in the healthy restaurant program. Using a structured self-administered questionnaire, data on subjects' personal, business and management characteristics, willingness to participate in the healthy restaurant program and the perception of healthy restaurant program were collected from 145 restaurateurs in Seoul. Descriptive statistics, chi-square tests, and logistic regression were used in the analysis. Half of respondents (50.3%) were willing to participate in the healthy restaurant program. Years of business (OR = 2.584, 95% CI = 1.049-6.369), consideration of food quality (OR = 0.321, 95% CI = 0.147-0.702), and awareness of importance of nutrition or health information (OR = 2.416, 95% CI = 1.082-5.391) were significant indicators for restaurateur's willingness to participate in the healthy restaurant program. Hence, strategic activities to inform the benefit of healthy restaurant program for both restaurateurs and consumers are necessary.

• Proceedings of the Korea Information Processing Society Conference
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• 2016.10a
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• pp.577-578
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• 2016

QR 코드를 이용한 접촉 매체를 이용해 본 경험자 중 대부분은 스마트폰을 사용한 것으로 나타났으며, 해당 접촉 매체 중 가장 높은 이용 비율을 나타낸 매체는 홍보용 전단지나 브로슈어 등 이다. 이와 같이 스마트폰의 보급에 따른 QR 코드의 이용 범위가 마케팅 분야에 집중되면서 효율적인 이용 방법에 대한 연구가 증가하고 있는 추세이다. 본 연구에서는 QR 코드에 저장된 음식에 대한 상세 정보를 활용한 모바일 웹 기반의 음식 추천을 위한 개인화 서비스 시스템을 제안한다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2018.07a
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• pp.329-330
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• 2018

사람들이 다이어트를 할 때, 정확한 정보를 이용하여 효율적인 결과를 얻고자 한다. 본 시스템은 이러한 욕구를 총족하기 위해 Arduino 기반의 다이어트 시스템을 목표로 개발하였다. 음식(과일, 채소 등)이 각각 서로 다른 저항값을 가지고 있다는 점에서 착안하여, 무게 센서(Weight sensor)와 LCD를 이용하였고, 음식을 먹기 전에 센서를 거쳐 데이터베이스에 섭취한 칼로리를 누적시킨 후, 일정 시간이 되면 그 날 섭취한 칼로리를 보여주고 당일 섭취한 칼로리를 소모하려면 운동(달리기 등)을 얼마나 해야 하는지 표시하여 사용자가 다이어트를 할 때 용이하게 사용할 수 있도록 하였다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.43-44
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• 2022

기존 자연어 처리 모델은 문맥 단위 단어 임베딩을 처리하지 못하는 한계점을 가지고 있는 한편 최근 BERT 기반 사전학습 모델들은 문장 단위 임베딩이 가능하고 사전학습을 통해 학습 효율이 비약적으로 개선되었다는 특징이 있다. 본 논문에서는 사전학습 언어 모델들을 이용하여 음식점, 배달전문점 등 음식 업종에서 발생한 고객 발화 의도를 분류하고 모델별 성능을 비교하여 최적의 모델을 제안하고자 한다. 연구결과, 사전학습 모델의 한국어 코퍼스와 Vocab 사이즈가 클수록 고객의 발화 의도를 잘 예측하였다. 한편, 본 연구에서 발화자의 의도를 크게 문의와 요청으로 구분하여 진행하였는데, 문의와 요청의 큰 차이점인 '물음표'를 제거한 후 성능을 비교해본 결과, 물음표가 존재할 때 발화자 의도 예측에 좋은 성능을 보였다. 이를 통해 음식 업종에서 발화자의 의도를 예측하는 시스템을 개발하고 챗봇 시스템 등에 활용한다면, 발화자의 의도에 적합한 서비스를 정확하게 적시에 제공할 수 있을 것으로 기대한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1153-1163
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• 2003

The purpose of this study was to evaluate the patients' satisfaction with the quality of hospital food service in Busan area. For the purpose, questionnaires were distributed to 271 hospitalized patients in 4 hospitals (three hospitals for self-operated foodservice, one for contracted foodservice) within 130 beds. The average scores were -0.99/5.00 for quality satisfaction of meal characteristics, -0.68/5.00 for service characteristics, and -0.37/5.00 for nutrition characteristics. The items of low scores in quality satisfaction were treatment of complaints, nutrition of meals, provision of nutritional information, the seasoning of the meals, selective menu, and sanitation of the meals. At the expectation and perception grid, high expectation and high perception items were cleanliness of employees' clothes, cleanliness of dish, employees' courtesy, exactness of meal time, and sanitation of the meals. High expectation and low perception items were treatment of complaints and nutrition. The patients with little appetite showed significantly (p<0.01) lower average scores in meal, service, and nutrition characteristics than those with much appetite. The self-operated foodservice operation had significantly (p<0.01) higher average scores in meal, service, and nutrition characteristics than those of the contracted foodservice operation. The patients hoped to improve the taste of cooked rice and side dish, quantity of the side dish, variety of menu, and sanitation of the meals.

• The Journal of the Korea Contents Association
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• v.22 no.5
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• pp.393-403
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• 2022

This study tried to derive implications by analyzing the literature related to food psychology to understand the psychological and emotional influence of food. The results of an exploratory study on food psychology are as follows. First, it was found that the perception of taste is related to an individual's state of mind. Second, as the theories for understanding the psychological aspects of food intake, the eating inhibition theory, the emotion regulation theory, and the escape model for binge eating based on the narcissistic theory were confirmed. Third, it was found that tools that can measure symptoms related to binge eating occupy a large portion of food-related diagnostic tools. Fourth, research on food-related psychological disorders was conducted on food cravings, binge eating disorder, bulimia nervosa, eating inhibition, and healthy food obsession. Fifth, it was found that studies related to the treatment of food-related psychological disorders were focused on the cognitive behavioral therapy approach. This study will serve as a basis for understanding and intervening in the emotional impact of food and psychological problems related to food.

• Journal of Service Research and Studies
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• v.13 no.2
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• pp.1-23
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• 2023

In this study, we try to discover some success factors, for the entire value chain of the O2O food delivery industry in China, from ordering to delivery. We study the influence of three aspects of the value chain, namely, (1) the mobile platform, (2) the restaurant and food and (3) the delivery service, on the perceived value and repurchase intention of customers. Using structural equation modeling, we develop a structural research model with seven sets of hypotheses relating various independent variable constructs (platform, restaurant, and delivery) and dependent constructs (perceived value and repurchase intention). We find that usefulness of mobile app, the food condition and the availability of offline restaurants were significant antecedents for perceived value and repurchase intention. In addition, fair pricing was a significant antecedent for repurchase intention.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.96-109
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• 2010

As a life cycle changed and people who eat out rapidly increased, the imbalance of nutrition through eating out has been suggested as a risk factor for chronic diseases. This has cast light on health-oriented menu for restaurant customers, raising it as a new social issue in the food service and health industry. In light of this situation, this thesis focuses on the relationship among health-oriented menu for restaurant customers, herbal foods and its influence on customer satisfaction to provide useful information on LOHAS and herbal foods. Also, it investigates their vegetable diet, including eating herbal food, and Buddhist temple foods which are in close relationship with health. The results are as follows. First, health orientation had a significant impact on LOHAS. Second, health-oriented menu proved to give significantly positive influence on customer satisfaction by introducing herbal foods. Third, LOHAS gave a significant impact on herbal foods, and by herbal foods, it gave positive influence on customer satisfaction. Finally, the hypothesis which said herbal food has a significant impact on customer satisfaction also had significant influence.