• Journal of the Korean Society of Industry Convergence
• /
• v.25 no.5
• /
• pp.765-772
• /
• 2022

This study aims to understand the influence of COVID-19 on youth daily life by analyzing the correlation between youth health and diet according to whether economic status has changed due to COVID-19 and to provide basic data on program construction for the welfare of socially marginalized adolescents. As a result of the study, the proportion of respondents who answered that there was a change in economic status at a high rate for decreased academic performance (p<0.001), stress perception, and suicidal thoughts (p<0.001), and the proportion of decreased number of breakfasts and increased fast food consumption (p<0.001) was also high. These results of the study are thought to be the reason for the increase in adolescents who are alienated due to changes in home conditions due to COVID-19, which is expected to affect the physical and mental health of adolescents who lack communication and guidance, and the increase in delinquents rate due to reduced academic concentration and increased junk food intake. Therefore, through this study, it can be helpful to use basic data for the development of welfare programs such as non-face-to-face as basic data for teenagers alienated from COVID-19.

• Archives of design research
• /
• v.16 no.1
• /
• pp.169-180
• /
• 2003

Multinational brands have rapidly penetrated into the domestic dining business and their brands are increasingly recognized by Koreans. Considering fast-food as a kind of brand product, we attempt to investigate recognition of brands and association by images with the focus on visual identity. The economic value has been reevaluated with more attention on brand images and brand identity. The purpose of the current paper is to find out the meaning of brand association in the fast-food industry. Fast-food business has been rapidly increasing thanks to quick sonics, convenience, relatively low price, equalized quality of food and service. Most fast-food restaurants are run under franchised system. This helps enhance the recognition of brands among customers. We intend to see whether there is significant relationship between customers' preference of brands and brand images. We also aim to seek for their problems of identity in the merchandising process for brand colors. We hope to help develop Korean franchise industry by asking how association by visual Images such as colors and figures of such brands takes place.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.6 no.1
• /
• pp.39-58
• /
• 2011

The Study on the Influence of Selection factors of Franchise System and Franchisee's Satisfaction in the Food Service Franchise Industry. Franchisors can use franchisee selection criteria as a key input control to enhance the outcomes of their future franchisees. A business technique based on long term contractual arrangements between two legally independent businesses and relying on certain inputs from both parties for success and survival has significant potential for conflict. Furthermore,with many independent small businesses falling to reach their full potential, it is important to evaluate franchising as an alternative system of business management and to identify the characteristics of franchisor and franchisees which contribute to the satisfactory operation of a franchised small business. Thus, the objective of this study was to investigate a possible relationship between franchisee satisfaction and certain characteristics of the franchisor and of the franchisees themselves. In accordance with results of a hypothesis verification, a Selection factors of Franchise affects positively a Franchisee's Business Satisfaction.

• Information Systems Review
• /
• v.23 no.3
• /
• pp.77-96
• /
• 2021

This research investigates the pivotal role of AI-enabled technologies in vitalizing the local economy. Collaborating with a leading search engine company, we examine the direct and indirect of an AI-based location search service on the success of sampled 7,035 local restaurants in Gangnam area in Seoul. We find that increased use of AI-enabled search and recommendation services significantly improved the selections of previously less-discovered or less-popular restaurants by users, and it also enhanced the stores' overall conversion rates. The main research findings have contributions to extant literature in theorizing the value of AI applications in local economy and have managerial implications for search businesses and local stores by recommending strategic use of AI applications in their businesses that are effective in highly competitive markets.

• Journal of the Korean Society of Industry Convergence
• /
• v.25 no.6_2
• /
• pp.1009-1015
• /
• 2022

The purpose of this study was to investigate the effects of protease in Letinus edodes, Agaricus bisporus and Pear powder after freeze drying which has the ratio of 3% on the Tenderness of the Beef Eye of Round muscle. It were marinated in distilled water (Control), 3% Letinus edodes powder (L3), 3% Agaricus bisporus powder (A3), and 3% Pear powder (P3). As a result, enzyme activities were highest in Agaricus bisporus (p<0.001). There are significant difference in pH (p<0.001), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value in the control and the highest value in the water holding capacity of Agaricus bisporus. In addition, Agaricus bisporus showed the lowest shear force values than the other sample groups(p<0.001).

• Journal of the Korean Society of Food Culture
• /
• v.24 no.6
• /
• pp.649-654
• /
• 2009

This study has a purpose of suggesting the basic data to achieve customer satisfaction by understanding the preference of each type of restaurant industry for the taste of customers in 20's referring to 8 images. In the preference for style of image in dining space, the participants responded that they prefer natural, modern and romantic image, and both male and female participants preferred natural image. Participants responded that they prefer natural, romantic and modern in sequence as their general preference for style of image in dining space, and male participants preferred modern and natural but female participants preferred romantic and natural. The survey that was conducted for different menus has suggested that the reasonable image for fast food is casual, hard casual and classic for hotel restaurant, casual for school restaurant, romantic for cafe, casual for western restaurant, simple for Japanese restaurant, classic and elegance for Chinese restaurant and natural for Korean restaurant. According to the result of the analysis of dining space image, factor 1 are called 'cold image (CI)' as they have simple and modern image, factor 2 are called 'soft image (SI)' as they have natural and romantic image, factor 3 are called 'warm image (WI)' as they have casual and elegance image and factor 4 are called 'hard image (HI)' as they have classic image.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.2
• /
• pp.172-183
• /
• 2008

The present study assessed how restaurant brand personality affected customer’s awareness/association, emotional-relationship and image, and how these factors influenced brand loyalty. As well, the influence of restaurant brand personality to brand loyalty was assessed. The model was tested in family restaurants in the metropolitan cities of Ulsan and Daegu. Between January 1 and February 28, 2007, questionnaires were distributed to restaurant patrons. A total of 274 questionnaires were statistically analyzed. Empirical results confirmed that restaurant brand personality increased brand awareness/association, brand emotional?relationship and brand image, and that these attributes increased brand loyalty. Restaurant brand personality affected brand loyalty. The research findings indicate that managers of family restaurants should pay attention to the emotional reaction of customers to their establishment. This involves employee actions that make dining a pleasurable experience.

• The Korean Journal of Franchise Management
• /
• v.3 no.1
• /
• pp.26-45
• /
• 2012

Market players have realized the importance of brand power and tried to develop effective marketing programs which focus on consumer's brand experience. This study aims to investigate brand experience and brand personality effect on brand attitude which is overall consumer's faith toward brands and repurchase intention in food-franchised by Structural Equation Model. As results, both brand experience and brand personality affect brand attitude although brand experience has more influence than brand personality. As consumers show positive brand experience and attitude, repurchase intention is higher. Brand attitude plays a mediation role in the relation of brand experience and personality, and repurchase intention. Also brand experience shows more influence than others on repurchase intention.

• Journal of the FoodService Safety
• /
• v.4 no.2
• /
• pp.60-66
• /
• 2023

This study was to suggest the roles of social enterprises in maintaining healthy life of the socially vulnerable by creating a customized care environment through chronic disease diet management targeting the elderly at home in need of care in the community. As for the subjects of this study, 102 in-home elderly people aged 65 or older (14 males & 88 females) who needed care in the community were provided with a diet management lunch box delivery service customized for chronic diseases. Theoretical education and cooking class on chronic diseases were provided to 15 volunteers with 10 sessions, and customized lunch boxes were provided to the elderly with chronic diseases at home on that day. In conclusion, it is believed that only by increasing the level of knowledge about chronic diseases and nutritional knowledge of the elderly will it be possible to establish a proper meal plan. Since the role of volunteers is important, it is necessary to systematically seek nutritional education methods for volunteers.

• Journal of Nutrition and Health
• /
• v.51 no.2
• /
• pp.168-176
• /
• 2018

Purpose: This study was conducted to analyze food consumption behavior of women by marital status based on the 2015 consumer survey data on Food Consumption Behaviors of the Korea Rural Economic Institute. Methods: We analyzed data describing 3,312 women aged 19 ~ 75 who were the main buyers of foods in their household. The food purchase patterns, dining-out behavior, and use of food-delivery and take-out were investigated. Results: Overall, 40.5% of unmarried women shopped for food once per week and 37.4% spent 200,000 ~ 400,000 won per month. Additionally, 43.1% of married women shopped 2 ~ 3 times per week and 26.6% spent 400,000 ~ 600,000 won (p < 0.0001). Dining-out frequency and one-time cost per person of dining-out for unmarried women were higher than those for married women. With delivery/take-out food frequency, 2 time per week was the highest rate among married women (34.6%) and once per week was the highest among unmarried women (31.2%) respectively. Conclusion: The results of this study indicate food consumption behaviors and trends of Korean women by marital status. This study provides basic data that will be useful for food industries establishing marketing strategies to better meet consumer demands.