• The Korean Journal of Food And Nutrition
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• v.7 no.1
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• pp.36-44
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• 1994

In this paper, we surveyed the actual utilization condition of chain stores of franchise systems and the customers' consciousness on chain shops and non-chain restaurants. The survey was conducted on 459 people either living or working in Pusan area and aged more than 4th grade in elementary school without sex distinction. The data analyses were made by way of frequency, percentage, Spearman rank correlation and Chi-square using dBastat 1.0 package of PC. The results of the survey are as follows. The survey indicates that respondents have the most experience of visiting chicken, hamburger, and pizza chain shops. Although the survey on the degree of preference between chain shops and non-chain restaurants indicates that men prefer non-chain restaurants and women prefer chain shops, the results are not so significant to conclude that there is a preference regardless of sex (N. S.): By ages, students and young group prefer chain shops and the aged group prefer non-chain restaurants (p< 0.05). The survey indicates that chain shops are proffered because of sanitary, quality, taste of foods and are not proffered because of simple menu and expensiveness. The survey indicates that non-chain restaurants are preferred because of distinctive taste of each restaurant and comfotableness, and are not proffered because of unsanitary and unkindness.

• Culinary science and hospitality research
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• v.4
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• pp.369-387
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• 1998

The atmosphere of foodservice facility is considered to be the total environment to which customers are exposed. Atmosphere is sometimes described as everything that makes an impression on people. On the other hand, mood is best described as the response of an individual to the various components that make up the atmosphere. Most people experience some type of reaction to the atmosphere that may be desirable or undesirable. If the individual response to the foofservice facility is favorable, the atmosphere has served to put that person into a good mood. In the highly competitive commercial restaurant field, the planning of the atmosphere for new facilities is going to be more important. The coming generation of potential customers is growing up in an environment that associates dining out with more than just good food. This study is characterized by the right atmosphere offerings. Thus, this study discusses the physical components affecting perception of atmosphere. Many of these components will be discussed in detail to show their relationship to the design of dining areas. This study identified the many physical components of atmosphere that can be manipulated and arrive at a combination that will give the desired sensations. With these backgrounds as a guide, this study presented alternatives which should not only provide atmosphere but should reach a satisfactory level of creating atmosphere from a practical standpoint. these is to maximise the perceptual effect, train the employees, and be reflected and be reflected the advertising and public relations.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.349-354
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• 2002

쌀 소비량은 생활 수준 향상과 외식 및 식품 산업의 발달로 감소하고, 고품질 쌀을 요구하는 성향이 높아지고 있다. 현재, 고품질 쌀을 생산할 수 있는 기술과 제반 요건은 구비되어 있으나, 수확 후 건조·저장 중에 쌀의 품질이 저하된다. 특히 건조 중 품질 저하는 고온건조에 의한 동할 발생 및 과건조가 주요 원인이다. 이를 해결하기 위해 원적외선 건조 시스템에 관한 연구가 진행 중이다. 본 연구에서는 방사율이 높고, 접착성 및 내열성 등이 강한 곡물 건조기용 방사체 코팅원료를 개발하고, 이 원료를 원적외선 방사체에 코팅한 후 방사체의 형태와 크기에 따라 표면 온도 분포 및 연료 소비량 등을 측정 분석하여 방사체의 특성과 적정 조건을 규명하고자 하였다. 연구 결과를 요약하면 다음과 같다. (1) 세라믹 코팅 원료의 배합비는 세라믹분말 40%와 결합재 60%가 접착력과 가열경화 후 표면이 양호한 것으로 나타났다. (2) 노즐의 유량 및 분무각에 따른 버너의 화염길이 및 폭은 노즐유량이 증가함에 따라 증가하는 경향을 나타내었다. (3) 방사체 위치별 표면온도편차는 방사체 길이가 1350mm인 것이 작은 것으로 나타났고, 열풍유동관 직경이 Rounding type의 경우 76.3mm, Right angle type의 경우 89.1mm일 때 표면 온도편차가 적었다. (4) 연료소비량은 열 풍유동관 직경이 클수록, 방사체 길이가 길수록 증가하는 경향을 나타내었고, Right angle type이 Rounding type에 비하여 연료소비량이 약간 높은 것으로 나타났다.

• Proceedings of the KAIS Fall Conference
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• 2004.06a
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• pp.331-334
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• 2004

외식산업은 국민경제의 발전에 따른 가처분 소득 증가, 여가시간의 증대, 맞벌이 세대의 증가, 핵가족화 등의 성장원인으로 국민의 의식형태의 변화에 따라 수많은 외국 브랜드의 레스토랑이 국내에 진출하여 경쟁이 심화되어 있다. 외국계 레스토랑의 국내 진출은 의식 서비스 품질의 중요성을 인식시켜주는 계기가 되었으며, 고객만족은 그 어떤 무엇보다도 중요한 기업활동의 목적으로 여기는 계기가 되었다. 이러한 점을 감안하여 본 연구는 패밀리 레스토랑을 이용하는 고객들의 만족영향요인으로서 서비스 품질을 선행요인으로 하여 고객만족과 사후에 전개되는 행동과의 관계를 구조적으로 측정하였다. 그리고, 가장 취약한 점을 찾은 후 그 점을 가장 잘 보완할 수 있고, 고객과의 관계를 더욱 친밀히 할 수 있는 새로운 서비스의 타당성을 측정해 보았다. 새로운 서비스로써 지금까지 각 테이블당의 호스트 개념을 고객관리를 함께 하도록 호스트들에게 더 많은 권한을 이양해 주어, 개개인의 호스트라는 느낌을 가져서 타 패밀리 레스토랑보다 특별한 고객으로 대한다는 것을 느낄 수 있게 한다면 통계적으로 살펴봤던 반응성과 공감성 요인의 취약함을 오히려 강점으로 만들 수 있다는 결론이 도출되었다.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.304-313
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• 1997

A survey was conducted to get information on the job attitude of cooks working for deluxe hotels at Bomun, Kyongju. Total 203 cooks participated the survey and the results were as follows: They believed that the most important factor for good cooking is the deep attention. Although 51% of the cooks estimated their level of expertise as average, 64％ of them believed that their level of cooking is higher than those of other areas. They indicated that an important factor to be a good cook is a sincere attitude but not an academic background or knowledge. However, they believed that their insufficient knowledge on cooking is the greatest hinderance for improvement of cooking skill. For promotion, the ability of cooking and human relationship were indicated as important factors. Cooks for Korean dishes had the best prospect, while Western cooking had relatively lower prospect among them. For the improvement of hotel cooking department, a recruitment of superior manpower, adjustment of hotel policy, expanded study opportunity, and proper arrangement of equipments were suggested in order.

• 한국벤처창업학회:학술대회논문집
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• 2019.04a
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• pp.135-141
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• 2019

신(新)산업 발굴 및 신(新)고용창출을 위한 대안으로 창업정책이 확대 및 확산되어 지고 있다. 이러한 시대적 상황 속에서 창업의 성공을 높이기 위한 교육이나 연구가 계속 되고 있다. 이를 위해서는 직업을 선택하거나 새로이 창업을 하고 조직에서 각자의 역할을 진행하는 과정에 개개인이 타고나고 특성들에 대한 고민이 함께 되어야한다. 경제성장 및 정량적 고용창출의 목적을 넘어 창업가들이 직업적 가치를 위한 자아실현 관점에서 창업가 육성을 고민해야 할 시점이 될 것이다. 이러한 만족스러운 직업을 갖게 하는 것이 진정한 의미에서의 국가의 역할이라 할 수 있을 것이다. 즉, 창업가 육성에 관한 관점을 소유권과 시장보호 및 개척의 관점을 넘어 국민의 생애 만족도를 높이기 위한 창업교육과 정책에 관한 연구가 필요하다. 본 연구에서는 창업 시 만족도와 성과에 영향을 줄 수 있는 창업가의 개인적 특성 중 성격 5요인(BIG5)을 중심으로 기업가정신과 성과에 어떠한 영향을 미치는지 살펴봄으로서 개인의 어떠한 특성이 주요하게 작용하는지 분석하고자 한다. 이를 위해 국내 창업의 다수를 차지하고 있으면서도 어려움을 겪고 있는 소상공인 중 외식업, 의류업, 커피전문점, 미용업 등의 자영업자를 대상으로 본 연구를 진행하였다. 연구를 통해 창업성과를 높이기 위해 성격 5요인이 모두 중요하게 작용함을 확인할 수 있었다. 개방성과 친화성을 바탕으로 만족도를 높은 창업자를 육성하고 외향성과 성실성을 높인다면 실질적인 재무성과로 연결시킨다면 창업의 성공을 높일 수 있을 것이다. 앞으로 창업교육과 정책 방향의 토대를 마련하기 위한 창업자 개인의 특성에 관한 다양한 연구가 시도되어야 할 것이다.

• The Southeast Asian review
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• v.21 no.1
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• pp.49-91
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• 2011

Since mid of 1990's Vietnamese food had been advanced in Korea, the franchises and branches of the Vietnam food restaurant remarkably has grown in numbers. It was estimated that the number of Vietnamese food franchise was not less than 30's and the market size of food industry would be around 200 million dollars in Korea. While the interests and study on the globalization of Korean food had been recently increasing, the Southeast Asian food, especially Vietnamese food which had significantly taken place as one kind of food service had few academic approaches to research on the current situation and transition on Vietnamese food in Korea. This study is an experimental attempt to inquire for the Vietnamese food culture and the Vietnamese food in Korea. Through the field research at local(Vietnamese) restaurant, the interviews with the local residents and questionnaire survey on the Vietnamese food from Korean customers, the article examined the 'Southeast Asian Phenomena' in Korea by tracing the origins and pathway how Vietnamese food could be established in Korean food market. In addition, it tries to prove that current growth of Vietnamese food in Korea could be extend and explicated as real 'Vietnamese Phenomena'.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.119-132
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• 2022

The purpose of this study is to examine the changes in the Masan region's restaurant industries from the late 1960s to the early 1980s. Within this period, there were 1,597 numbers of restaurants found in 'Masansanggongmyeonggam'. During the same period, 313 restaurants appeared in the 'Gyeongnamsinmun' restaurant advertisements. The characteristics of the restaurant industry in Masan during this period are as follows. In Korean food, meat menus such as 'Bulgogi' became popular, and local foods such as 'Masan Aguijjim', 'Kkosirak', 'Hoebaekban', and 'Jinjubibimbap' were commercialized. Due to the government's 'Punshik Changny-ö' policy, the flour food became popular and the number of Chinese restaurants rapidly increased. New western foods were also introduced, such as hamburger and pizza. Grilled whole chicken at 'Yeongyangcenter' became popular, and the emergence of 'Food Department Store'. These new changes were introduced so quickly that there was almost no time difference with the metropolitan area, and it is thought that this is because the young people who moved in as the Masan area was industrialized actively accepted the new changes.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.1-5
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• 2023

In this study, scones were prepared using Cordyceps powder, described as 'immortal life'. Cordyceps powder was prepared in 0%, 2%, 4%, 6%, and 8% ratios, and salinity, color, texture, and antioxidant properties were analyzed. The salinity of Cordycepsscones did not show a difference according to the amount of Cordyceps powder added (p=0.364), and the a-, b-values increased significantly (p<0.001). In the case of texture, there was no significant difference in the amount of Cordyceps added. Flavonoids increased significantly as the amount of Cordyceps powder increased (p<0.001). ABTS-radical scavenging capacity increased significantly as the amount of Cordyceps powder increased (p<0.001). Through this study, the antioxidant properties of Cordycepsscones were confirmed.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.32-42
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• 2007

The purpose of this study was to investigate how menu quality, human ${\cdot}$ amenity service quality, perceived risk affected quality ${\cdot}$ price menu value, social ${\cdot}$ emotion menu value and how quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value influenced satisfaction. Also this study investigated how satisfaction affected loyalty. The model was tested in hotel restaurants settings of five-star hotels using a sample of customers visiting and enjoying menus in Daegu metropolitan city and Gyeongju city. Empirical results confirmed that not only do menu quality and human ${\cdot}$ amenity service quality increase quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value but that perceived risk reduces social ${\cdot}$ emotion menu value. It was also found that significant antecedents of satisfaction were quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value. Also, loyalty was also found to be a significant consequences of satisfaction.