• Culinary science and hospitality research
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• v.10 no.4
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• pp.118-132
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• 2004

This study was carried out to investigate the preference and awareness of bakery menu addition in military foodservice. The results were as follow: 35.2% of the respondents replied that they ate baking menu 4 times a week before the Army enterence. Bakery consmued most frequently were franchise bakery and following by in-store bakery. Instead of the Army's square meal, bakery menu was supplied 2 times a week. 91% of respondent answered 'Like' for baking product. 94% of respondents prefered the square meal to the square meal plus bakery menu. Above respondents would like to have bakery menu 4 times a week, for having a breakfast, between meals or late-night meals. The favorite bakery menu was cakes in the military foodservice. As a result of awareness about bakery menu, Bageteu's awareness was the highest. Finally, this study showed that addition of bakery menu in military foodservice as well as other foodservice were needed.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.313-324
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• 2016

The purpose of this study was to investigate in the Age-Specific Choice Attributes of Bakery Product Purchasers on Gyeongbuk. The results were as follows : The findings of survey showed that in general characteristics of respondents, the number of males was 194(33.4%) and females 387(66.6%), so the number of females was slightly higher than that of males. On the matter of bakery purchase attributes, in the case of food life by ages, the 20s belonged to more 'taste-interest type'(44.7%) and the 30s~50s were more 'health-interest type'(p<0.001). When purchasing bakery products, consumers had different importance factors such as taste 61.8%, nutrition 17.6%, price 9.1%. In terms of taste, by ages the 20s were 73.9%, the 30s 65.8%, the 40s 55.8% and the 50s 46.0%(p<0.001). In bakery-using type, franchise bakery was 70.4%, window bakery 16.0%, in the case of franchise bakery by ages, the 20s were 70.2%, the 30s 78.1%, the 40s 72.1% and the 50s 56.0%(p<0.001). In their preference of bakery products, various kinds of sandwich the 20s liked by 37.3%, the 50s by 12.0%(p<0.001). Natural fermented bread accounted for 14.9% in the 20s and 37.0% in the 50s(p<0.001).

• Culinary science and hospitality research
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• v.10 no.3
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• pp.18-31
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• 2004

Korean food industry has been developed while it receives footlights as the most encouraging industry and composing one axis of food industry under various marketing activities and severe competitions. The purpose of this study was to understand customer's reason to use bakery, extract important factor, systematically analyze and suggest the direction of bakery industry through study on the character of bakery-user. The researcher Modified the Questionnaire developed by Yoon, YH(2000) & Kim, SE(2002). The major findings obtained from this study were as follows. First, on factors of confidence and propriety, price and communication with consumers, product and service, and service response, there was a high difference between male and female. Second, on factors of accessibility & product and service, there was a high difference among disparity of age. Third, on item of confidence and propriety, there was a high difference among customers' residing styles. Fourth, in relation to income level, there was statistically no difference.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.14-31
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• 2010

Lifestyle has the largest influence on purchasing intention. Currently, consumers have to be adjusted to dynamic environmental change, therefore they are demanding more and more on bakery items and functional food products. It is important to understand the trend of customers' eating habits and the effect of this trend on purchasing intention as well as the development of special characteristics in purchase, viewpoints, and behaviors. Based on this fact, this study was conducted to classify the types of lifestyle according to the consumer's behavior and to examine how the variety and quality of bakery products affect consumer's purchasing pattern. The subjects of this survey were housewives in thirties and forties at the national capital region. AIO(activities, interests, opinions) analysis was used to classify lifestyle and to investigate the effect or relationship between lifestyle, variety and quality of bakery products. Lifestyle was classified into the pursuit of rationality, the pursuit of utility and the pursuit of convenience. The information was the most concerning area in the pursuit of rationality, the taste in the pursuit of utility, and convenience in the pursuit of convenience. The purchasing intention was not affected by the quality of the bakery product itself but by the satisfaction with the service of the bakery.

• The Korean Journal of Franchise Management
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• v.11 no.3
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• pp.7-18
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• 2020

Purpose: Recently, information on 'Delicious Restaurants (Mat-zip)' and 'Famous Bakeries' can be obtained through various media such as TV, Internet search, and SNS, and the culture of finding and sharing them has become a trend. Since PZB's SERVQUAL, there have been many studies measuring service quality, leading to hotels, restaurants and coffee shops. These studies of service quality include product quality in the service quality dimension. Hotels, restaurants, and coffee shops are provided with intangible services while customers visit and stay, but 'Delicious Restaurants (Mat-zip)' and 'Famous Bakeries' often stop by to buy products and return home. Therefore, the study on the effect of quality on customer behavior on 'Delicious Restaurants (Mat-zip)' should consider product quality separately. In this study, we want to study how each quality element affects the perceived value and response of customers by separating product quality and service quality. Research design, data, and methodology: This study tested the structural model of how the quality of products and services of famous bakeries affect customers' perceived value and response. As the quality factors, products, tangible services, and employee services were adopted, and perceived values adopted utilitarian and hedonic values, and customer responses adopted customer satisfaction and behavior intention. For this study, 203 survey data with experience using famous bakeries were analyzed using SPSS 22.0 and AMOS 22.0. Result: The research results are as follows. First, product quality positively influenced utilitarian value, hedonic value, and customer satisfaction, tangible service quality positively influenced utilitarian value, and employee service quality positively influenced hedonic value. Second, utilitarian value had a positive effect on behavioral intention, and hedonic value had a positive effect on customer satisfaction. Conclusions: In a famous bakery, it is basic that product quality should be given priority, and for customer satisfaction, employee service quality is half as important. In addition, for Behavior Intension (revisit by the customer), in addition to product quality, the quality of tangible services and employee services should be maintained at a quarter level.

• Korean Institute of Interior Design Journal
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• v.14 no.6 s.53
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• pp.120-131
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• 2005

Nowadays, food style would be changing as western and much like simple. because there was changing for customer both life style and recognition of what the food is, so that the customer would like to get something that has a high qualified and special. In the society changing continuary, the upgraded speed of atmospher and competition between bakery company is running quickly. in order to follow the customer who are different individually and pursuit lots of kind of things. In fact, it's not only making atmosphere that could give relaxation and rich life but also supporting commodity and many kinds of information to effect the sale's effectiveness, so the various alternative need to be checked out to treat the difference of atmosphere. importance of space composition plan considerating specific character is confirmed each commercial area of alternatives. In this study, we want to provide the most important standard of space composition of several visible or invisible environment factor making an bakery store. commercial rights are defferentiated between center commercial land and dwelling commercial land and we can strengthen the competitveness by bringing inspect, analysis, comparison about product make-up price each commercial land in space organixation of in-store actively in the 21 century's new bakery competition. In the 21st century, we should recognize we are in the new period about these a aggressive goal of maximization of sales and performed space construction through plan specialization to build reasonably and effectively. composition plan for store space as composition rate of product would be basic plan. so when the opening store is decided it need to be basic composition plan space which Is proper to situation of area.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.797-804
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• 2003

This study was conducted to determine the effect of feeding a mixture of broiler litter and bakery by-product on production, economy and meat characteristics of growing ‘Hanwoo’ steers. A control diet (conventional formulated feed and rice straw) and a treatment diet(90% mixture of broiler litter 64% and bakery by-product 36% and 10% rice straw on DM basis) were prepared on an isoenergetic basis and fed to 20 steers for 12 weeks. Palatability of TMR by ‘Hanwoo’ was fair. Compared with feeding a control diet, feeding a treatment diet resulted in increased(P〈0.05) DM intake, similar OM intake, similar daily weight gain(0.75 vs 0.64 kg/d) and feed efficiency of DM(10.1 vs 12.5) and OM(9.0 vs 10.6), considerably(45%) reduced(P〈0.05) feed cost/gain, and similar meat characteristics. These results show that a mixed ration manufactured with broiler litter and bakery by-product may be potentially used for growing ‘Hanwoo’ steers.

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.383-391
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• 2006

The purposes of this study were to examine the impacts of characteristics of bakery cafe customers and service quality on customer perceived value, customer satisfaction, intention to revisit, and intention to recommend, and to provide comprehensive understanding on attitudes and behaviors of bakery cafe customers. The questionnaire was developed through literature review and focus group interviews and was modified after pilot test. The questionnaires for the main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analyses (85.9%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analyses, regression analyses, and correlation analysis. The main results were as follows. There were significant differences of intention to revisit between groups of different gender, age, and personal expenses. The service quality of product dimension affected all tested variables, and the service quality of services and price dimension had effects on customer perceived value and intention to recommend. Customer satisfaction was a unique variable that is affected by service quality of the interior environments dimension. Overall, researchers and managers of bakery cafes should understand customer attitudes and behaviors, and the results of this study would help to establish marketing strategies that meet target customers' needs.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.5
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• pp.686-693
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• 2009

A 21- to 42-day feeding study was conducted in Ross male broilers to evaluate the use of dried bakery product (DBP) and the influence of adding fat at different points in the manufacturing process. Six dietary treatments were formulated using a factorial arrangement (3${\times}$2 design) with three levels of fat in the mixer (high: 4.8%, medium: 3.8% and low: 2.8%) with or without DBP (0 and 7%). Additional fat was sprayed on pellets in a post-pelleting liquid application to bring the fat content to a similar level in all diets. Data on pellet quality (before and after post-pelleting fat addition), broiler performance, nutrient digestibility and organ weights were studied. Pellets made with DBP showed higher hardness values when measured before post-pelleting fat addition (p<0.001), although DBP did not affect final pellet hardness or durability. Higher post-pelleting hardness and durability were shown by diets to which a lower level of fat had been added in the mixer (p<0.001). In general, post-pelleting fat application improved durability (p<0.05). However, broiler performance and ileal digestibility were not affected by any of the factors tested. Dietary treatments had a significant but variable effect on carcass yield (p<0.01), although there were no differences among treatments regarding breast and leg yield, abdominal fat or organ weights. The results indicate that up to 7% DBP could be used in the broiler diet without impairing performance, ileal digestibility or organ weights. The place or point of fat addition in the manufacturing process has a strong influence on pellet quality.

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.236-245
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• 2023

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35℃ for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5℃ satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15℃ showed high variability from 3-39 days. At 25℃, a quality safety limit period of 2-20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 ℃ had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7-13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1-35℃) can be distributed and stored in a temperature range of up to 35℃. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.