• Journal of Korean Society for Quality Management
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• v.41 no.1
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• pp.95-108
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• 2013

Purpose: The purpose of this study is to identify the impact of TQM dimensions through service recovery justice on service quality and customer satisfaction. Methods: This study employed structural equation modeling methodology analyzing 265 samples collected. Results: This study found that TQM related factors had positive influence on service recovery justice in general. In specific, top management leadership and employee participation are the most important factors for the service recovery justice. Conclusion: This study reveals that service recovery justice has the positive impact on both service quality and customer satisfaction.

• KOREAN POULTRY JOURNAL
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• v.36 no.11 s.421
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• pp.115-117
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• 2004

모든 분들이 아시는 것처럼, 닭고기는 단백질 함량이 높고, 지방, 칼로리, 콜레스트롤 함량이 매우 낮은 이른바 '다이어트 육류식품'이다. 국내산 닭고기 소비는 경제발전 및 외식산업의 발전에 따라 매년 급속히 증가하는 추세를 보이고 있다. 1980년 2.4kg 수준이던 우리나라 국민 1인당 닭고기 소비량은 2000년을 기점으로 10kg을 넘어서고 있다. 또한, 2000년 기준 일본의 1인당 닭고기 소비량은 14kg, 미국 41kg, 대만 28kg 을 감안한다면 향후 한국의 닭고기 소비량은 더욱 더 늘어날 것으로 보인다. 닭고기 소비는 이미 대중화되어 있어, 1980년대 초반 후라이드 치킨이 도입된 이래, 닭고기 전문점은 지난 20년간 매년 $10\%$이상 성장해 왔고, 연간 도축되는 닭은 5억마리, 연간 시장규모는 4조 5천억원에 이른다. 관련기관의 자료에 의하면, 국내에 있는 닭고기 전문점은 약3만5천개에 이르며, 이는 동단위 지역마다 10개의 전문점이 있다는 이야기이다.

• Food Science and Industry
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• v.50 no.3
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• pp.2-32
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• 2017

Due to the increasing demand for convenience and simplicity, Home Meal Replacement (HMR) has become a key trend in the food service industry. This study researched the current consumer trend and analyzed the national and international HMR product trend, aiming to find useful insights for the field. Results showed that in order to expand the HMR market demand, it is possible to consider diversifying the product category by making customized premium products, such as products for the elderly, infants, patients, and sports players, or products with enhanced nutritional fortification. From the industrial aspect, centralization through Central Kitchen (CK) and implementation of the scientific and advanced ISO and HACCP system are necessary. Lastly, to develop high value-added HMR products, it is deemed essential to utilize the so-called 'food tech', the technology which integrates core technologies of the fourth industrial revolution into the food industry.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.45 no.4
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• pp.79-85
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• 2022

Various non-face-to-face services are being activated due to the influence of the Corona 19 virus around the world. However, unlike the rapid development of delivery services, social awareness of delivery services is causing many problems. Therefore, in this study, we analyze the quality attributes of delivery services from the consumer's point of view, and based on the results, we try to derive a direction for service improvement. In this study, quality factors were established through interviews and surveys with actual consumers, and quality attributes were classified through the Kano model and Timko's customer satisfaction coefficient. "Attractive" is ('Ease of ordering, Accurate delivery to the designated place'), "One Dimensional" is ('Variety of payment methods, Accurate delivery on time, Accurate delivery of ordered food, Degree of non-deformation of packaging conditions, etc., Convenience of use time'), "Must be" is ('Kindness of the delivery person'), "Reverse" is ('provision of services, service response to order discrepancies'). This study has academic significance in that it compensated for the disadvantage of not being able to interpret the mathematical meaning of the Kano model with Teamco's customer satisfaction coefficient. It also has practical implications in that it provides an indirect clue to future improvement directions.

• Journal of Distribution Research
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• v.13 no.3
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• pp.55-77
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• 2008

The purpose of this research is to understand the effects of environmental uncertainty on transaction characteristics, industry factors, and performance in Korean franchising markets. This research tried to investigate both the characteristics of B-to-C service factors and B-to-B industry factors of franchising industry from the perspectives of CLalt, trust, communication, and other important variables. Hypothetical research model was proposed and, by using SPSS and AMOS, research hypotheses and structural equation models were empirically tested and supported. The results showed that environmental uncertainty has negative effects on relationship characteristics and industry characteristics of franchise. Trust showed positive impact on the performance. Managerial implications and limitations of the study results were also discussed. Future research direction was suggested.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.287-294
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• 2009

This study was conducted to evaluate the perception and satisfaction of undergraduates majoring in culinary arts and food service with working and internship abroad. The responses of the participants to 10 questions regarding perception and 13 questions regarding the importance and satisfaction with working and internship abroad were measured on a 5 point Likert scale. The primary results were as follows : 1) The subjects were composed of 50.9% male and 49.1% female students, of which 42.1% were employed and 57.9% experienced an internship abroad. 2) Most students went abroad to gain experience with respect to various foreign cultures in response to recommendations by the western cuisine department. 3) The items "I wish to conduct my affairs continuously"(M=4.21) and "I have good relationships with my colleagues at work"(M=4.11) received the highest points from male and female respondents, respectively. 4) Male students considered "cooperation among divisions"(M=4.11), "language skills"(M=4.38), and "kitchen environment"(M=4.34) to be very important. However, female students believed that "language skills"(M=4.36),"social relationships"(M=4.21), and "wage income"(M=4.18) were most important. Furthermore, male students were most satisfied with "company size" (M=4.28), "kitchen environment"(M=4.21), and "business hours"(M=4.10), while female students were most satisfied with "kitchen environment","incentive"(M=4.14) and "social relationships"(M=4.11).

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.379-384
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• 1998

Biodegradable carrageenan films and carrageenan-coated papers were developed and their characteristics of lipid permeation was investigated for possible substitution of PE-coated papers used in packaging of oily or greasy foods. Both carrageenan coated papers and free carrageenan films were highly resistant to lipid penetration. Among the carrageenans tested, ${\kappa}-carrageenan$ film showed the most resistant followed by ${\lambda}-$ and i-carrageenan films. The resistance to lipid increased as the thickness of ${\kappa}-carrageenan$ layer increased. Carrageenan coated papers with $4\;and\;5\;kg/ream\;(278m^2)$ showed the lipid resistance comparable to that of the PE-coated paper. Free films also showed the same trends of the lipid resistance as the carrageenan coated papers, but the degree of lipid resistance was approximately ten times higher than that of carrageenan coated paper. Degree of lipid penetration of carrageenan films and carrageenan-coated papers increased exponentially against time. ${\kappa}-carrageenan$ coated papers over 4 kg/ream showed to have an adequate lipid barrier property for being utilized for packaging greasy food products.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.792-798
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• 2021

This study was conducted to determine the washing conditions in which surfactants were not detected after washing fruits and vegetables with detergent. Residual surfactants were analyzed using LC-MS/MS. The analyzed surfactants were LAS, SLES, AOS, SLS, CAPB, and LDAO. The survey found that 14% of the respondents used detergent correctly according to the directions indicated. After soaking the samples with 0.2% detergent, the average residual surfactant content was 2.61%. Soaking under 1% and 5% of the detergent, 4.68-5.50% of surfactant remained in the sample. In cherry tomatoes, the surfactants were below the LOD after rinsing twice. However, lettuce was rinsed three times. These results suggest that when using detergent for washing fruits and vegetables, following the labelled usage and rinsing at least three times in 30 seconds could minimize residual surfactants.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.263-268
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• 2019

Methanol is a toxic alcohol used in various products such as antifreeze, detergent, disinfectant and industrial solvent. In the human body, methanol is oxidized to formaldehyde and formic acid, which can lead to metabolic acidosis, optic nerve impairment, and death. In this study, the methanol levels in detergents (n=191) and rinse aids (n=13) were analyzed by gas chromatography-headspace-mass spectrometry (GC-HS-MS). Limit of detection was 1.09 mg/kg, accuracy and precision were 91.1-97.9% and <10%, and it was suitable for quantitative analysis. This analysis method was simple and fast with a higher recovery rate than the conventional MFDS (Ministry of Food and Drug Safety) method of diluting the sample in water and putting it in a headspace vial.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.501-508
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• 2021

The purpose of this study was to evaluate the application of ATP bioluminescence assay for effect assessment of hygiene visiting education on children's foodservice facilities in the local small town. The sanitary inspection results of the hygiene visiting education showed significant improvement in all items except 'To regularly disinfect cooking facilities, storage rooms, etc.' ATP bioluminescence analysis was performed on cooking utensils to evaluate the educational effect, and the results showed a correlation with the effect in most items. In the case of knives and cutting boards, all facilities showed a value of 20 RLU/cm² or less after the educational support, and in particular, it was approximately 10 RLU/cm² or less in national/public, corporation and private facilities. Correlation analysis between the post-education sanitary inspection results and ATP values for three items related to knives and cutting boards showed that they have a negative and high correlations.