• Monthly Korean Chicken
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• v.15 no.2
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• pp.62-64
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• 2009

• Monthly Korean Chicken
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• v.17 no.4
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• pp.89-91
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• 2011

• Journal of Venture Innovation
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• v.1 no.1
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• pp.197-210
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• 2018

The purpose of this study is to analyze the relationship between the induction servicescape and the user satisfaction and repurchase intention about the restaurant tables embedded with the most advanced eco - friendly induction range. The main results of this study are as follows. The demographic characteristics of the respondents were 104 male respondents and 106 female respondents, with male - female ratio almost similar. The respondents' positions and responsibilities consisted of 68 restaurant representatives and 142 restaurant managers or persons in charge. The number of restaurants embedded with the induction ranges staffing 5 or more employees was 62.4%, which clearly showed that they were larger than the average restaurants(2.8 employees). The result of hypothesis testing by regression analysis showed that the restaurant's eco - friendly functional induction servicescape had a significant effect on user satisfaction, and ② the eco - friendly functional induction servicescape of the restaurant had a significant influence on repurchase intention. ③ The operation of the restaurant with the induction of the eco - friendly function of the restaurant. The satisfaction of the manager has a significant influence on the repurchase intention. Therefor, the hypothesis suggested in this study was adopted.

• Journal of Nutrition and Health
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• v.51 no.4
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• pp.357-367
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• 2018

Purpose: Because of recent global and domestic issues regarding the safety of food, there is growing concern over food safety and interest in the country-of-origin for food ingredients from restaurants. This study was conducted to reveal the influence of consumer level of knowledge and awareness regarding restaurants and the country-of-origin labeling. Methods: To accomplish this, a primary survey of adults aged over 20 years old was conducted to measure customers' knowledge regarding country-of-origin labeling for restaurants. Respondents were then divided into a lower group and an upper group based on their level of knowledge to evaluate significant differences between groups. A total of 437 of 460 questionnaires were analyzed. Results: The average knowledge score regarding country-of-origin labeling for restaurants was 6.3 out of 10. Additionally, there were significant differences between the lower and upper group in terms of the final education level and occupation. Conclusion: It is necessary to develop guidelines and public relations for country-of-origin labeling of restaurants.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.200-210
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• 1998

This study was conducted to find out the actual condition of dining-out and the preferences of restaurant and food according to age groups and sex distinction in Pusan area. The survey was conducted on 564 peoples who live or work, including students aged more than 4th grade in elementary school in Pusan area. The results of the questionnaires are as follows ; The reasons of prefferring restaurant were in order of "delicious taste", "comfortable atmosphere" and "economical price", and of no prefferring restaurant were in order on "untasty", "unsanitary" and "unkind employees". Female and student group were more in the items of unexperinced food than male and older group. The menu of preferring were in order of "sliced raw fish", "pizza", "bulgogi", and of no preferring were in order of "dog soup", "gopchang jengol", "ox tail soup" male and older group showed a relatively highest preference for "traditional food", however, female and younger(student group and young group) showed a relatively highest preference for "fast foods". The reasons of prefferring food were in order of "delicious taste", "something like" and "abundance of nutrition", and of no prefferring food were in order of "untasty", "hatred food" and "doesn't suit constitution". Male and older group showed a relatively highest preference for "abundance of nutrition", however, female and younger showed a relatively highest preference for "foreign food". But, the results of the preferences of restaurant and food were different according to sex distinction and age groups.ot;, however, female and younger showed a relatively highest preference for "foreign food". But, the results of the preferences of restaurant and food were different according to sex distinction and age groups.ge groups.

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.531-532
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• 2021

개인별로 자신이 싫어하는 음식, 종교적인 이유나 알레르기로 먹지 못하는 음식 등 다양한 기호가 존재한다. 외국인이 한국의 음식점을 방문했을 때, 이러한 것들을 표현하는 일은 번거롭고 어려운 일이다. 본 논문에서는 이러한 불편함을 해결하기 위해 OCR, 번역 API를 사용하여 한국 음식점을 찾은 외국인이 자신이 먹지 못하거나 먹으면 안 되는 음식에 대한 정보를 편하게 접근할 수 있는 웹앱을 제안한다.

• Korean Deer Journal
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• v.10 no.2
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• pp.20-20
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• 2005

음식점 식육 원산지표시 난기류 - 경관보전직불제 시범지역 39곳 328ha 선정 - 검역원$\cdot$식검, 책임운영기관서 해제 - 쇠고기 이력 추적시스템 소비자들 신뢰 - 농산물 외상거래 조심

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.235-238
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• 2005

본 실험은 시중에서 한우로 유통되는 쇠고기(생육 또는 양념육)의 DNA를 추출하여 real-time PCR을 통해서 모색유전자의 유전자 형(C-type, C/T-type or T-type)으로 한우육과 젖소육 및 수입육을 구분하였다. 한우육 만을 판매한다는 시중 음식점 41개소에서 쇠고기(생육 또는 양념육)를 수거하여 분석한 결과, 분석된 41개의 시료 중 29개가 한우 유전자형으로, 12개의 시료가 젖소 또는 수입육 유전자형으로 판별되었다. 따라서 분석된 시료들의 한우육(T-type) 비율은 70.7%, 그리고 젖소육 또는 수입육 비율은29.3%(C/T-type; 12.2%, C-type; 17.1%)이었다.

• Proceedings of the Korea Information Processing Society Conference
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• 2013.05a
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• pp.865-866
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• 2013

다양한 웹 사이트에서 '맛집' 어플의 제공은 다양하게 제공하고 있다. 본 연구도 기존의 제공 서비스와 유사한 기능을 사용하고 있지만, 차이점은 사용자의 의사결정에 효율적으로 도움을 주기 위해 맛집 방문 이력 정보를 이용한 개인 맞춤형 음식점을 추천하는 어플리케이션을 설계한다. 이는 기존의 '맛집' 정보 제공과 방문한 이력에 따른 '맛집' 추천 정보를 제공하는 어플리케이션이다. 사용자는 현재 위치에 따라 과거 방문기록을 등록한 인근 '맛집' 방문 빈도와 방문 순서를 분석하여 현재 위치에서 개인별 맞춤 음식점을 추천받을 수 있다.

• Proceedings of the Korea Information Processing Society Conference
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• 2009.11a
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• pp.735-736
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• 2009

사용자의 참여를 강조하는 Web2.0 시대를 맞이하여 개인의 블로그나 까페에 올라오는 무수히 많은 리뷰들이 실제 소비자의 마음을 움직이는 데에 많은 영향을 미치고 있다. 하지만 많은 리뷰들이 상당히 길게 작성되어 있기 때문에 원하는 정보만을 찾아내는 것은 어려운 일이다. 본 논문에서는 다양한 종류의 리뷰들 중에서도 많은 부분을 차지하고 있는 음식점에 관한 리뷰들을 분석하여 사용자가 원하는 정보를 요약하여 제공하는 방법을 제안한다. 이러한 방법을 통해서 사용자는 객관적인 판단을 내릴 수 있고, 시간적인 측면에서의 효율성을 획득할 수 있을 것이다.