• 한국조리학회지
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• 제6권2호
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• pp.31-46
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• 2000

The major matters studied are follows: First, the study review statement of problem. second, the study is a global view of the restaurant management. \circled1 what characteristics did hotel restaurant have\ulcorner \circled2 What is the importance of F&B's sales-part\ulcorner \circled3 How can be operated organization of hotel F & B's management\ulcorner Third, condition of hotel restaurant management in korea explained real-example of deluxe hotel. On the basic of this, the study can look up prospect of hotel restaurant management, Forth, fifth, study suggest on efficient management-method of hotel restaurant. (It was divided in 7) Also, study suggest on achievement for ultimate purpose of hotel restaurant.

• 한국조리학회지
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• 제10권2호
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• pp.16-29
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• 2004

Today, well-being appears as new trend-code all of society. Likewise foodservice industry is influenced by that trend and as a result general menu items tend to change into healthy menu items. Therefore, the purpose of this study is to examine the customers attitude toward healthy menu. One of major research finding is that consumers better interested to healthy menu than past and have potential needs to consume it. So need to extent healthy menu market and develop to consume of healthy menu, should get competitiveness on tastes and price of healthy menu and to segment of healthy menu consumer market.

• 한국식품영양학회지
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• 제27권4호
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• pp.630-640
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• 2014

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.

• 한국조리학회지
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• 제22권6호
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• pp.1-13
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• 2016

Since protecting the environment became a major issue in modern society, an increasing number of individuals have engaged in lifestyles of health and sustainability (LOHAS). The purpose of this study is to investigate the effects of restaurant and LOHAS images on customer satisfaction and loyalty. Particularly, this study analyzes the incremental information content of LOHAS image in the relationship between restaurant image and customer satisfaction/loyalty. A self-administered questionnaire was distributed to customers of casual-dining restaurants in three major cities (i.e., Seoul, Daegu, and Busan) in South Korea. The empirical findings suggest significant incremental information content of LOHAS image beyond general restaurant image in explaining customer satisfaction and loyalty.

• 한국식생활문화학회지
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• 제33권6호
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• pp.543-549
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• 2018

Product replacement (PPL) is used widely in marketing and plays crucial roles but the effects of the PPL attributes on a restaurant brand are not well known. Therefore, this study examined the effects of PPL attributes on brand awareness and brand credibility. In addition, the relationship among brand awareness, brand credibility, and brand loyalty was investigated. The study found that the characteristics of PPL, such as information and entertainment, affected brand awareness. On the other hand, inconvenience did not have any impact on brand awareness. In addition, information, entertainment, and inconvenience affected brand credibility. Furthermore, brand awareness and credibility influenced brand loyalty significantly. These results suggest that PPL can be a very effective way to advertise. Hence, PPL should be done with a sense of information and entertainment than simply with more frequent exposure to consumers, which that might cause inconvenience.

• 한국식생활문화학회지
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• 제34권4호
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• pp.432-439
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• 2019

The purpose of this study is to measure the effect of customers' waiting time on their revisit intention through their emotion. Also this study assessed the effect of restaurant selection attributes on consumers' revisit intention in Korea. This study used experimental scenario questionnaires for collecting data. Frequency analysis, Cronbach's alpha, correlation, t-tests and multiple regression analysis were assessed using SPSS. Customers preferred taste, sanitation and service when selecting a restaurant to dine out. The results of this study found that there were no significant differences between positive and negative emotions due to waiting time. Findings of this study suggested that waiting time, convenience, nutritional value, and emotion influenced consumers' revisit intention. Therefore, reducing waiting time and providing proper service will help consumers have positive emotions to return to dine at a restaurant.

• 한국조리학회지
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• 제11권2호
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• pp.14-31
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• 2005

The findings of the study would be valuable for the basis of marketing strategies to be implemented in the foodservice industry. As a result of the exploratory factor analysis, major consumer dissatisfaction factors identified in this study can be categorized based on the followings: food, service, and facilities. It appears that most preferred medium for unsatisfied consumers to file their employees how to cope with complaints on the Internet. In terms of psychological compensation, it appears that consumers need to be provided with a through explanation in addition to a heartfelt apology against a complaint. On the physical side of compensation solution for everybody. The ideal timing of compensation for complaints can vary but it would be appropriate to leave it up to consumers to choose when they want to be rewarded.

• 한국융합학회논문지
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• 제9권2호
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• pp.191-200
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• 2018

본 연구는 요리전공 고등학생들의 요리전공에 선택적 속성과 사회적으로 성숙함의 영향관계는 통계적으로 유의한 관계를 나타났으며, 요리전공의 선택적 속성은 구성원관계 친화력에 영향을 미치며 요리전공 선택적 요인은 사회적으로 유대감과 자기 능력관리에 영향을 미치는 것으로 나타났으며 요리전공 결정 선택과정은 학교생활의 월등한 적응력에 영향을 미치는 것으로 나타났다. 본 연구는 요리전공 고등학교 학생들의 사회적 성숙과 전공에 대한 만족도의 영향관계는 모델의 가설에 통계적으로 유의한 것으로 나타났으며, 구성원 관계적 친화력과 사회적 친밀감은 개설교과과정 모델참여에 영향을 미치는 것으로 나타났으며, 사회적 성숙도는 사회적 친밀감에 영향을 미치는 것으로 나타났다.

• 한국콘텐츠학회논문지
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• 제19권8호
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• pp.630-640
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• 2019

본 연구는 해외취업 프로그램을 수강한 식음료조리계열 조리전공 졸업생의 주관적 인식유형을 분석하여 해외취업활성화를 위한 보다 나은 교육 환경구성의 기초 자료를 제공하는 것을 목적으로 하고 있다. 또한 학생들의 주관적인 인식에 대한 연구를 위해 Q방법론을 이용하여 분석하였고, 주관적 인식들 사이에서 발견되는 특징의 분석을 통해 총 4가지의 유형을 도출하였다. 제1유형(N=6)은 "국내 취업연계 형(Link to Domestic Employment Type)"으로, 제2유형(N=8)은 "신규 산업체 발굴 필요 형(Finding New Enterprise needed Type)으로, 제3유형(N=3)은 "전공 맞춤 어학 교육 요구 형(Major Customized Language Education Demand Type)", 그리고 제4유형(N=2)은 "전공 분리 교육 요구 형"(Major Divided Education Demand Type)으로 명명하였다. 연구 결과를 통해 해외취업이후 국내취업으로 전환 시 국내 업체와의 연계성 확립과 취업역량관련 추가 교육의 편성이 필요 할 수 있다는 것과, 해외현지의 다양한 취업처 및 직무 개발에 추가적인 노력이 필요 할 수 있음이 발견되었다. 그리고 세부 프로그램의 반 구성에 있어 해외취업국가별의 구분에 추가하여 전공별 구분도 고려되어야 함을 발견하였다.

• 한국식품조리과학회지
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• 제29권5호
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• pp.543-552
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• 2013

This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His, Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.