• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.303-310
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• 2006

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

• Journal of Environmental Health Sciences
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• v.43 no.4
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• pp.298-306
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• 2017

Objectives: Since 1998, the Korea National Health and Nutrition Examination Survey (KNHANES) has been conducted in order to investigate the health and nutritional status of Koreans. The food intake data of individuals in the KNHANES has also been utilized as source dataset for risk assessment of chemicals via food. To improve the reliability of intake estimation and prevent missing data for less-responded foods, the structure of integrated long-standing datasets is significant. However, it is difficult to merge multi-year survey datasets due to ineffective cleaning processes for handling extensive numbers of codes for each food item along with changes in dietary habits over time. Therefore, this study aims at 1) cleaning the process of abnormal data 2) generation of integrated long-standing raw data, and 3) contributing to the production of consistent dietary exposure factors. Methods: Codebooks, the guideline book, and raw intake data from KNHANES V and VI were used for analysis. The violation of the primary key constraint and the $1^{st}-3rd$ normal form in relational database theory were tested for the codebook and the structure of the raw data, respectively. Afterwards, the cleaning process was executed for the raw data by using these integrated codes. Results: Duplication of key records and abnormality in table structures were observed. However, after adjusting according to the suggested method above, the codes were corrected and integrated codes were newly created. Finally, we were able to clean the raw data provided by respondents to the KNHANES survey. Conclusion: The results of this study will contribute to the integration of the multi-year datasets and help improve the data production system by clarifying, testing, and verifying the primary key, integrity of the code, and primitive data structure according to the database normalization theory in the national health data.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.302-313
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• 2007

The purpose of this study was to investigate the gap in perceived importance-performance between dietitians and parents regarding school foodservice sanitation practices, to establish a plan for improving the school foodservice monitoring that is conducted by parents. A survey was given using questionnaires and was distributed to 31 school foodservice dietitians and to parents who attended sanitation education in October 2006. All statistical analyses were conducted using the SAS package program(version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis(IPA). The results of the IPA showed the following areas as improvement priorities: (1) contracting with a reliable suppliers, (2) securing proper refrigerator and freezer capacity and checking temperatures, (3) adequate design and construction of foodservice facilities and equipment, and (4) ensuring trays and utensils are clean, dry, and stored in a way that prevents contamination. The results of the IPA illustrated that school foodservice dietitians performed well in 8 out of the 21 sanitation management items. The perceived importance by parents was higher than by dietitians for accurate record keeping and documentation of HACCP worksheets(p<0.01), appropriate cleaning plans and practices(p<0.05), garbage management of inner kitchens (p<0.05), and garbage management of external kitchens(p<0.05). On the other hands, the perceived importance by dietitians was higher than that of parents for contracting with a reliable suppliers(p<0.05) and adequate design and construction of foodservice facilities and equipment(p<0.01). According to the performance analysis there were significant differences between dietitians and parents in six out of the twenty-one items. For these six items, the evaluated degree of performance by parents was higher than that of dietitians. In conclusion, proper education programs should be planned and regularly performed for the student's patents who take part in school foodservice monitoring in order to improve on their monitoring.

• The Korean Journal of Franchise Management
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• v.11 no.1
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• pp.7-17
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• 2020

Purpose - As the competition in the foodservice franchise industry and the market becomes fierce and the entry barrier is lowered, the foodservice franchisor and franchisees strive to increase their competitive advantage in the market. Therefore, the franchisor and franchisees use experience management strategies to enhance the positive experiences of customers visiting the stores. In this regard, this study examines the effects of customer-oriented activities (physical-, social-, health-, and service-oriented activities) on utilitarian and hedonic values, and loyalty using stimulus-organism-response (S-O-R) model and value-expectancy theory. Research design, data, methodology - The data were collected from panels of online survey company, who visited a foodservice franchisee within last month. The survey was conducted for about 15 days from March 7, 2019 to March 21, 2019, and about 3,500 e-mails and messages were distributed to ask for the survey. A total 412 responded and completed the questionnaires. Of the 412 completed questionaires, 12 were discarded due to missing and misinformation data and 400 were retained for further data analysis. Results --The results showed that social oriented activities, health oriented activities, and service oriented activities had positive effects on hedonic value, while physical oriented activities did not have a significant effect on hedonic value. Health oriented activities and service oriented activities had positive effects on utilitarian value, while physical oriented activities and social oriented activities had no significant effects on utilitarian value. Hedonic and utilitarian values also have a positive effect on loyalty. Conclusions - First, food service franchises should provide services and menus in consideration of the health of customers. When a customer visits the store, franchisee should provide more health-oriented food or materials and clean and comfortable conditions so as not to threaten the health of the customer. Second, the food service franchise must build a service-oriented system. Foodservice franchisor need to provide continuous service training not only to the franchisees, but also to the employees of the franchisees. Third, franchise should design a store where customers can form social exchanges through providing various information exchange to customers and making the store as a local community center.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.319-323
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• 2008

Analytical method for determination of florfenicol was developed for estimate veterinary drug residue of unestablished MRLs in meat. The method was validated in correspondence with the CODEX guideline for florfenicol residue in meat. The samples mixed with sodium sulfate were extracted with ethyl acetate. After clean-up, the residue was dissolved in mobile phase and analyzed using high-performance liquid chromatography with fluorescence detector. The calibration curve showed good linearity($r^2=0.9997$) within the concentration range of $0.05{\sim}1.0\;mg/kg$. The limit of detection(LOD) and limit of quantification(LOQ) were validated at 0.012 and 0.039 mg/kg, respectively. The recoveries in fortified meat ranged from 85.6 to 95.6%($1.1{\sim}5.3%$ RSD) at the 0.05 to 0.4 spiking levels. We monitored 150 samples of meats that were purchased in Korea(Seoul, Busan, Daegu, Daejeon and Gwangju). Among tested samples, florfenicol was detected in 1 of pig at the level of 0.040 mg/kg, and below LOQ in 1 of cattle, 2 of pig and 2 of chicken. The residues of florfenicol in the tested samples were within the MRLs.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.887-899
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• 2008

Recently the Ministry of Health and Welfare, Republic of Korea, announced the “Dietary Guidelines for Korean Adults (DGKA)”, which includes ten Dietary Goals, six Dietary Guidelines, and twenty-three Action Guidelines. DGKA are developed as the revision of the 2003 Dietary Guidelines for Koreans, targeting adult population. Dietary Guidelines are developed for general purpose as well as for different age groups. They are revised periodically to accommodate changes in diet and health problems of the population. The process of developing new DGKA can be summarized as 1) selection of focus areas, 2) analysis and review of available data for each area selected, and 3) derivation of guidelines based on the analyzed data, and 4) finalizing the guidelines after open discussions among the experts and general public. Five focus areas were selected by examining the Nutrition Goals of the Health Plan 2010 of Korea, soliciting proposals from the experts in the related fields, and reviewing existing and international guidelines. Five areas selected were 1) adequate intake of nutrients and foods, 2) balance of energy intake and physical activities, 3) alcohol intake, 4) food security and nutrition service, and 5) food safety. Adequacy of nutrient and food intakes of the Korean adult population was assessed using 2005 Korea National Health and Nutrition Examination Survey (KNHANES) data. Newly developed Dietary Reference Intakes for Koreans were used as reference values to assess the prevalence of inadequacies and excesses in nutrient intakes. Energy balance was examined with energy intake of 2005 KNHANES survey and results of physical activity questionnaire in the survey. Alcohol intake was also examined using 2005 KNHANES results of dietary intakes as well as the results of questionnaire survey on alcohol intakes. Food security, nutrition services, and food safety were analyzed using various government data and published results on the issues. Ten Dietary Goals and six Dietary Guidelines were developed after data analysis and were subjected to reviews of experts and general public. The final DGKA are: 1) Eat a variety of foods from each food group, 2) Increase physical activity and maintain healthy weight, 3) Eat proper amount of clean foods, 4) Avoid salty foods and try to eat foods with bland taste, 5) Avoid foods with high fat contents and deep-fried foods, and 6) When you drink alcohol, limit the amount. Twenty-three action guidelines are developed in order to achieve these guidelines in actual diet and life among the population. The government is disseminating the guidelines with “337” slogan and emblem. “337” indicates everyone should practice “3” guidelines of promoting good eating practice, “3” guidelines to limit or decrease in your diet, and you should practice them for “7” days a week. The guidelines will be useful in promoting healthy food habits and good nutritional status which will result in decrease nutrition related health problems in Korea.

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.467-475
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• 2004

The purposes of this exploratory study were to a) verify the first image remember percentage about foodservice and the desire to eat, b) identify detail attributes on the 'food taste' and 'menu variety', the most important problem of the foodservice, c) decide the ranking for improvement of the identified detail attributes, and d) applicate from customer feedback to foodservice operation in the B&I(business & industry) foodservice. For the more reliable result, customer opinion was collected by qualitative research methodology, such as open-ended questionnaire and in-depth interview. The result was followed as : the firstly, the operation circumstance was total 6,700 meal number a day through in-depth interview and 3 types of meal was served. The secondly, the average usage a week was the 7.4 times(B foodservice(B1F)) and the 1.8 times(A foodservice(3F)), respectively. Using reasons of foodservice were 'broad extent', 'menu type', 'shifting convenience' and etc on B foodservice(B1F) and 'menu type', 'clean space' and etc on A foodservice(3F), but the disadvantages of both foodservice were 'complication on peak time', 'the decline of food taste', and 'the absence of menu variety'. 'The decline of food taste' and 'the absence of menu variety' were pointed out the problem asked immediate improvement. The thirdly, it was examined that the first remember about foodservice were 'menu type' and 'foodservice environment' on A foodservice(3F) and 'foodservice environment(atmosphere)' on B foodservice(B1F). The last result, the detail attributes about food taste were ranked respectively 'a salt taste', 'balance of 5 taste at a meal', 'taste of food characteristic' and the unsatisfaction attributes about menu variety were ranked respectively 'serving frequently a same menu', 'the absence of various taste', 'using frequently a same cooking preparation'.

• Journal of East-West Nursing Research
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• v.2 no.1
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• pp.83-95
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• 1997

Cooking food is very important in Chinese medicine when we regard the food to be the principal origin of the nutrition of human body and the condition required to maitain the activities of the life of human body. Chinese medicine has accumulated the diverse and rich experience of cooking food through long clinical experience as well as made an important contribution to the healthy and long life through the unique theory of cooking food. Chineses medicine has deep view on the relations between food cooking and healthy and long life as well as presented the principle of cooking food created unique ways of food cooking such as food treatment. As the above, from the ancient times, Chinese medicine established Chinese medical science of nutrition under the consciousness of the theory that food and medicine have the same origin and practiced the methods of promoting the health through rightly selecting the foods. Therefore it has been thought that human beings can enjoy healthy life by rich supply of the nutrition. Comfortable ways of sleeping requie the emotion and peace with temperation in pleasure and anger, and also we should be temporate in eating, acting, sleeping posture and be flee from the wind, and we should not put on a quilt when sleep, and we should sleep alone and be careful about sexual life. The concrete measures for sexual intercourse are that: 1) we should marry at the right age not to be married at early age. 2) we should obey nature and not live unmarried life. 3) we should be temperate in having sexual intercoure and in excessive sexual desire. Regarding the residence and clothes: the residence environment should be calm and beautiful and the room for the residence should be well designed to be clean and sanitary and we should wear suitable clothes. All living creatures are living according to the rhythm of the living body and the change of the great nature. The Reason why the living things show the periodical rhythm is not that it is the truth of the great nature, but that the living life itself shall be ceased to be existed in case of running counter to such rhythm. There are 2 specially important things: one is about food in biological view and the other is the residence in social side. By starting from the theory that food and medicine have the same origin and root, we should rightly select the foods to promote the health at the maximum, and it is very important for human to be well obeying the environment and temperate in the life of residence and mind (Choi, Sam Byun, Shon, Sook Young, 1997). As the above, the cook in Chinese medicine suggests us the suitable ways of achieving the goal of nursing. Therefore the continuous study of this field is necessary based on this my study though it is unsatisfactory at this time but it would be the basic materals in establishing the nursing science of Chinese medicine.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.339-344
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• 2009

Concentrations of polycyclic aromatic hydrocarbon (PAH) in processed chestnut products were determined by HPLC/FLD. The methodology involved procedures of sonication with water, extraction with hexane, and clean-up on a Sep-pak florisil cartridge. The PAH limits of detection (LOD) and limits of quantitation (LOQ) ranged from 0.012 to 0.382 ${mu}g/kg$ and from 0.042 to 1.273 ${mu}g/kg$, respectively. The coefficients of variation for intra- and inter-day assays were 0.02-4.48% and 0.37-9.83%, respectively, and the accuracies were 81.95-125.44% and 79.89-116.53%, respectively. The overall recoveries for eight PAHs spiked into the processed chestnut products ranged from 87.83 to 100.56%. As a result, PAH contents were not detected in the processed chestnut products.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.33-40
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• 2015

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.