• 한국농촌건축학회논문집
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• 제19권1호
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• pp.43-50
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• 2017

This paper presents improvement of consumer's access and convenience to Farmers Market(Local Food Shop). We analyzed case studies and proposed plans of Local Food Shop and related facilities. The results are described below. Thorough pre-education and public relations with extensive support for agricultural products in the area and external support are necessary. Most importantly, the consuming population was close. These factors were the factors of success. Tourists' visit is effective. Consumer distance should be within 10km. Long distance tourists need a way to attract tourists on weekends. It is an advantage that there are many consumers. And it would be nice to have a market in the vicinity. And it is necessary to develop various activities such as experience activities and programs. Also, a place convenient for cooperation with the government office, public health center, etc. is good. Accessibility is enhanced when ICs of frequent highway and highway are close to cars. As a suggestion of placing a direct sales place, we will set up a place for consumers to collaborate and relax and also consider the convenience of providers. For the convenience of consumers' shopping, including sales outlets, we set up booths for daily necessities and industrial products, and place other agricultural cooperatives (NACF banks), local cafes and farmer restaurants in front. Consider multifunction combined service center for consumers and farmers.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.205-220
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• 2007

This study was conducted to examine the perceptions of residents in the Chungcheong area on the commercialization of traditional Korean foods as convenience foods. Data was gathered using a questionnaire designed to evaluate the concerns, satisfaction, and Knowledge of traditional Korean food as well as the perceptions on commercialization of Korean traditional foods as convenience foods. In order to measure traditional food recognition and interests related to health, a 5-point Likert scale was employed and 374 subjects were surveyed. The results are summarized as follows : Most of the respondents expressed concerns for traditional Korean foods. In the over 50 age group, degree of interest (p<0.01), knowledge (p<0.01), and satisfaction (p<0.01) with regards to traditional foods was higher than in other age groups. The professional group had higher degrees of interest, knowledge, and satisfaction about traditional foods than the general group. Based on monthly income, for respondents earning over 3,010,000 won/month, the knowledge rating for traditional foods was higher than in the under 3,000,000 won/month group. The professional group had a more positive view of the commercialization of traditional food as convenience food than the general group. Respondents deemed quality improvements and an increase in consumption as reasons for the commercialization of traditional foods. Those with a greater recognition of traditional foods also had a higher degree of interest for the foods. Efforts for the commercialization of traditional Korean foods will help with consumer menu choices menu development and systems management of Korean traditional foods.

• 한국식생활문화학회지
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• 제22권3호
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• pp.309-314
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• 2007

The purpose of this study was to measure the effects of attitude toward fish eating, Health involvement and convenience on the relationship between fish consumption and age. A total of 235 questionnaires were completed. Structural equation model was used to measure the causal relationships between constructs. Results of the study demonstrated that the structural equation analysis result for the data also indicated excellent model fit. The effects of age on involvement and convenience were statistically significant. The effects of age on attitude and consumption was not statistically significant. As expected, the involvement had a significant effect on attitude and consumption. The attitude and convenience had a significant effect on consumption. The effect of involvement on convenience was not statistically significant. Moreover, the attitude, involvement and convenience played a mediating role in the relationship between consumption and age. The involvement played a mediating role in the relationship between attitude and age. The involvement played no mediating role in the relationship between convenience and age. The attitude and convenience played no mediating role in the relationship between consumption and involvement.

• 한국컴퓨터정보학회논문지
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• 제27권3호
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• pp.157-164
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• 2022

본 연구는 편의점 도시락을 구매한 경험이 있는 소비자 488명을 대상으로 식생활 라이프스타일을 유형화 한 후 소비자신뢰, 만족도 및 재구매 의도를 분석하고자 하였다. 자료를 처리하기 위해 PASW 18.0 통계 프로그램을 이용하여, 빈도분석, k-평균 군집분석, 교차분석 및 일원분산분석을 실시하였다. 연구결과 첫째, 식생활 라이프스타일은 '외식추구형(11.7%)', '편의추구형(18.3%)', '음식무관심형(15%)', '식생활관심형(55%)' 등 4개의 집단으로 유형화되었다. 둘째, 식생활 라이프스타일 유형별 사회경제적 특성에서는 성별, 연령, 결혼여부, 교육수준, 월평균 가계소득, 월평균 용돈, 직업, 월평균 편의점 도시락 구입횟수, 도시락 구입 시간대 및 1회 평균 도시락 구입비용 등의 모든 변수에서 유의미한 차이가 나타났다. 셋째, 소비자신뢰에서는 편의추구형과 식생활관심형이, 만족도와 재구매 의도에서는 식생활관심형이 가장 높게 나타났다.

• 좋은식품
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• 통권48호
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• pp.48-69
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• 1979

• 한국식품조리과학회지
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• 제30권5호
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• pp.631-641
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• 2014

The purpose of this study was to investigate dining-out behavior at ethnic restaurants and its relationship with ethnic restaurant satisfaction based on the food-related lifestyle (FRL) of undergraduate students. A total 306 of questionnaires were analyzed using SPSS ver. 12.0 package. The data were analysed using frequency, chi-square, one-way ANOVA, factor analysis and multiple regression analysis. According to the results of factor analysis, the FRL of undergraduate students categorized into health factor, taste factor, convenience factor and ethnic restaurant satisfaction was influenced by four elements: service & hygiene, food quality & convenience, atmosphere & image and unique culture. In addition, visiting frequency and visiting motivation of all dining-out behaviors at ethnic restaurants were significantly different and the FRL groups had differences in the influence of food quality & convenience, atmosphere & image and unique culture. Futhermore, the health factor of FRL was influenced by all elements of ethnic restaurant satisfaction. The findings indicate that ethnic restaurant owners should provide food with healthy ingredients in addition to unique culture and atmosphere to customers.

• 유통과학연구
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• 제20권9호
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• pp.97-107
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• 2022

Purpose: Online-To-Offline Food Delivery Services (O2O-FDS) is a new element in hotel supply chain that digitalizes traditional food delivery practices using new technologies. Targeting hotel guests, the present research is to explore the role of trust in the relationship between food delivery app on loyalty, price efficiency, and convenience. This new perspective is an essential value addition in the field of hotel marketing in relation to O2O-FDS. Research design, data and methodology: The present research conducted the mediator variable regression analysis as a main statistical methodology to identify the connections between three main constructs using total 244 South Korean participants that were recruited from the professional research company in Korea. Results: The statistical findings based on three steps of mediator regression approach strongly indicate that the trust of food delivery app in the hotel sector plays a moderating role in the relationship between price efficiency and convenience of food delivery app and customer loyalty of food delivery app in the hotel business. Conclusions: This research concludes that hotel practitioners must strive to provide adequate information on food delivery applications in order to increase price efficiency and convenience relative to traditional food and beverage services, influencing consumer trust in food delivery technology.

• 한국식품영양학회지
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• 제25권1호
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• pp.1-8
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• 2012

The purpose of this study was to compare convenience food purchasing behaviors and food habits. The study, which asked surveyed 131 female college students in Daejeon, in 2011, on how they used nutrition labels. The subjects were divided into two groups, in terms of the way they checked examined nutrition labels: a "Check" group(n=62, 47.3%) and a "No check" group(n=69, 52.7%). Reasons given for not reading nutrition labelings were "a habit of buying" for 72.2%, and "too small or rude" for 19.1%. The "Check" group reported higher interest in nutrition(p<0.001) and hygiene(p<0.01) than the "No check" group. Those who used the labels had higher cereal(p<0.01) and vegetable(p<0.01) consumption and a lower intake of fast foods(p<0.05). But however, most of the subjects(65.6%) chose by taste, at the time they purchased the convenience foods. The subjects considered "expiry date"(n=87, 66.4%) to be more important information on food labels than "nutrient composition"(n=11, 8.4%). The number of products whose nutrition labels were checked by over 50% was five out of 12. In conclusion, our study suggests that proper use of nutrition labeling may improve food choices and enable healthy dietary practices. Further efforts are needed to provide the public with nutrition education programs on how to read nutrition labeling. Modifying nutrition labels to make them easier for the public to understand should also be considered.

• 한국식품조리과학회지
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• 제32권6호
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• pp.724-733
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• 2016

Purpose: This study was to evaluate the microbiological quality of salads in lunchbox's based on the holding time and temperature at convenience and franchise stores. Methods: Cabbage salad and crab meat salad were targeted for microbiological quality assessment. They were tested for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus and Enterobacteriaceae and assessment were performed by Korean Food Standards Codex. Results: In cabbage salad at convenience franchise store's at $5^{\circ}C$, the aerobic plate counts did not exceed the Korean Food Standards Codex. For cabbage salad stored at $25^{\circ}C$, the aerobic plate counts was 5.08 log CFU/g we hours after purchase, which exceeded the Korean Food Standards Codex. In case of cabbage salad in franchise store, the E. coli and S. aureus count exceeded Korean Food Standards Codex 3 hours after purchase. Microbiological analysis did not exceed the Korean Food Standards Codex at $5^{\circ}C$ in crab meat salad in convenience store. At $25^{\circ}C$, the aerobic plate count was detected at 4.45 log CFU/g after 32 hours, coliforms, E. coli, and S. aureus did not detect, but Enterobacteriaceae was found to be 2.34 log CFU/g after 9 hours in franchise store's crab salad. Coliforms was detected at 1.18 log CFU/g after 3 hours, and S. aureus was detected at 2.04 log CFU/g after 6 hours at $25^{\circ}C$ in the franchise store. The lunchbox' salad under cold storage ($5^{\circ}C$) generally meet the Korean Food Standards Codex. Conclusion: The results indicate an urgent need to implement proper management guidelines for the production of lunchbox foods to ensure microbiological safety, and to improve the shelf life from production to consumption.

• 한국식품조리과학회지
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• 제26권4호
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• pp.458-468
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• 2010

The purpose of this study was to assess Korean and non-Korean customers' preferences with regards to Korean foods as well as their opinions concerning the commercialization of Korean foods. The subjects consisted of 268 Koreans and 217 non-Koreans in Seoul, Gyeonggi and Daejeon, Korea and in Texas in the United States. The respondents were asked to assess their preferences regarding 22 Korean food items using a 5-point scale (1: strongly dislike - 5: strongly like). Excluding responses with significant missing data, there were 485 usable responses. Data were analyzed using SPSS Windows (ver. 14.0) for descriptive analysis and t-test. Korean customers' perception and preferences regarding Korean foods were significantly higher than those of non-Korean customers (p<0.001). Among the 22 Korean food items, Galbi-gui (4.32) was chosen to be Koreans' favorite menu, whereas Bulgogi (4.25) was most preferred by non-Koreans. Patjuk was the least preferred by Koreans (3.37) and non-Koreans (3.18) alike. Regarding convenience food product equivalents of the 22 Korean foods, Koreans thought Bibimbap to be the bestseller while non-Koreans thought that Bulgogi was the most sold product. Korean and non-Korean mostly wanted to purchase Bibimbap and Bulgogi respectively, if Korean foods are commercialized as a convenience food. Koreans (44.4%) and non-Koreans (66.8%) reported "taste" as the most important factor when choosing a convenience food. Koreans chose "salty taste" (26.9%) and "simple cooking method" (23.1%), whereas non-Koreans chose "nutrition" (23.5%) and "hot taste" (21.2%) as aspects that require improvement in order to commercialize Korean foods.