• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.407-415
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• 2001

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were $28{\sim}29$ years of age and 31.0% were below 27years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33('important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.288-296
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• 2003

The purposes of this study were to assess the school foodservice purchasing practices and to explore the ways to improve the school foodservice purchasing management. The purchasing questionnaire was composed of three parts, the part one consisted of questions on characteristics of dietitians and school foodservice operations, and the others consisted of questions concerning purchasing practices and importance & performance of food suppliers. 286 dietitians of elementary school foodservice operations in Seoul were participated with the survey. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. The school foodservice operations which employed a chef were 50.3%. Only one third of the dietitians(34.1%) reported having been involved in the selection of food suppliers. In dietitians' demographic data, 36.6% were over 30 years old, 32.4% were 28-29 years of age and 31.0% were below 27 years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The food suppliers' attributes with high scores of mean importance were food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean scores for importance and performance were 4.33('important') and 3.50('so-so') out of 5. In the comparison of importance attributes, produce suppliers had a significant higher score on suppliers(P<0.05) than processing food suppliers. Processing food suppliers received significant higher performance scores on product(P<0.05) and service(P<0.05) compared to produce suppliers.

• Journal of Arbitration Studies
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• v.31 no.1
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• pp.173-194
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• 2021

This study was conducted to investigate the effect of the factors of delivery app service failure on consumption well conflict emotion and complaining behavior targeting consumers with experience using delivery apps, and the results of the study are summarized as follows. First, when looking at the demographic analysis, the proportion of men was 58.1% and women were 41.9%, and the age group was the highest with 91.9% in their 20s. Second, as a result of testing hypothesis 1 that the factor of delivery app service failure will have a significant influence on consumer conflict emotions, failure to provide app information and failure to deliver/food service showed a significant positive (+) relationship. Third, as a result of the verification of Hypothesis 2, that consumer conflict emotions will have a significant effect on the consumer's continued use intention, it was found to be insignificant and rejected. Lastly, hypothesis 3 that consumer conflict emotions will have a significant effect on consumer complaints behavior is that negative word of mouth behavior, complaint behavior from service providers, and complaint behavior from service managers were adopted, but the complaint behavior was rejected by third parties.

• Korean Journal of Occupational Health Nursing
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• v.28 no.3
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• pp.156-165
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• 2019

Purpose: The purpose of this study was to compare working condition and health status between parcel delivery workers (PDW) and food delivery workers (FDW) and to examine the factors influencing their health status. Methods: This was a secondary analysis of data collected from the fifth Korean Working Conditions Survey (KWCS). Based on existing literature, a set of variables was chosen from the KWCS. Results: The proportion of PDW who carryied/moved heavy loads and experienced high job stress and lack of rest time was significantly higher than that of FDW. However, more FDW than their counterparts worked atypical hours. The differences in fatigue and well-being between PDW and FDW were not statistically significant. The multiple logistic regression analysis revealed low temperature, tobacco smoke, standing for long periods, and job stress were significant predictors of fatigue or well-being of FDW. Among PDW, noise, tobacco smoke, sitting for long periods, quantitative demands, hiding emotions, support from colleagues, job stress, no recovery period, and night work were significant predictors of fatigue or well-being. Conclusion: The findings of this study may be useful in developing nursing interventions for disease protection health promotion of delivery workers.

• Journal of Information Technology Services
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• v.21 no.2
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• pp.1-26
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• 2022

This study classified five types of online food subscription economy: replenishment, curation, surprise, membership, and visitation. An online survey was conducted with 314 customers who experienced 5 types of online subscription economy. This study selected the characteristics of the food subscription economy as convenience, perceived personalization, economic utility, and timeliness through previous studies. The effect of the four characteristics on perceived value (utilitarian and emotional) and the relationship between customer engagement and perceived value, which are dependent variables that have never been used in the food subscription economy, were verified through the S-O-R model. In this relationship, we demonstrated how consumers' personal tendencies, such as need for cognitive closure and self-efficacy, mediate between timeliness and perceived value related to online food delivery. The study results are as follows. Perceived personalization, convenience, and timeliness had a positive effect on the utilitarian value in the order. It also had a positive effect on emotional values in the order of perceived personalization and timeliness. On the other hand, economic utility had no significant effect on practical branches. Customer engagement had a positive effect in the order of emotional value and utilitarian value. The lower the need for cognitive closure the more positive the utilitarian value. The lower the self-efficacy, the more positive the emotional value was perceived. Through the above study, companies that want to operate or start an online food subscription economy need a strategic approach rather than unreasonable price discounts in pricing policy. In addition, it is necessary to focus on marketing activities that provide emotional value by focusing on perceived personalization, which is the satisfaction factor of online food subscription.

• The Korean Journal of Franchise Management
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• v.13 no.2
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• pp.33-51
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• 2022

Purpose: The online market is growing the most in history due to the expansion of non-face-to-face commerce. In addition, as consumers' interest in health, food safety, and environment increases, interest in and consumption of eco-friendly agricultural products is also increasing. Therefore, in the case of a specialty store that sells eco-friendly organic agricultural products, a marketing strategy that can increase customer loyalty by reflecting these consumer needs is necessary. In this study, the store attributes of eco-friendly food stores are classified into location, assortment, price, quality, and employee service, and the effect of each store attribute on utilitarian and hedonic value is investigated. Research design, data, and methodology: The subjects of this study were customers who visited an eco-friendly food store. Of the 511 survey responses, 311 were used for statistical verification, excluding 200 who had not visited within the last 3 months. For statistical analysis, Smart PLS 3.0 was used, and after checking the validity and reliability of the items, hypothesis testing was performed. Result: As a result of the study, it was found that assortment, quality, and employee service among store attributes had a positive (+) effect on utilitarian and hedonic value. Second, location had no significant effect on utilitarian and hedonic value. Third, price did not appear to have a positive (+) effect on the utilitarian value, and it was found to have a positive (+) effect on the hedonic value. Fourth, It was investigated whether the presence or absence of delivery service had an effect on store attributes between utilitarian and hedonic value, and it was found that there was a significant effect between employee service and hedonic value. Conclusions: Among eco-friendly food store environment management will be required in order to provide food that meets the tastes and needs of consumers by diversifying the taste, standard, and quality grade of food, and to maintain or improve the quality. In order to unlike other stores, eco-friendly food stores have high price resistance from the point of view of consumers, so it is necessary to diversify promotional media such as YouTube and SNS to raise awareness of eco-friendly organic food.

• Bulletin of Food Technology
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• v.18 no.1
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• pp.91-98
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• 2005

Aims: As a preliminary experiment on new sanitizer delivery tools, the efficacy of aerosolizedsanitizer on foodborne pathogens was investigated in larger model chamber system.Methods: Peroxyacetic acid and hydrogen peroxide were aerosolized in a model system againstartificially inoculated target microorganisms on laboratory media. Cultures of 4 different foodborne pathogens were inoculated and affixed onto 3 different heights (bottom, wall, and ceiling), and 3different orientations (face-down, vertical, and face-down) inside a commercial semi-trailer cabinet(14.6 x 2.6 x 2.8 m). Sanitizer was aerosolized into 2 m droplet size fog and treated for 1 h atambient temperature.Results: Populations of Bacillus cereus, Listeria innocua, Staphylococcus aureus, and Salmonellatyphimurium were reduced by an average of 3.09, 7.69, 6.93 and 8.18 log units per plate, respectively.Interestingly, L. innocua, Staph. aureus, and Salm. typhimurium showed statistically not different (P$\leq$ 0.05) reduction patterns relative to height and orientation that were never expected in a sprayingsystemConclusion and significance: Aerosolized sanitizers diffuse like gaseous sanitizers, so it has greatpotential for use in commercial applications.

• Journal of the Korea Safety Management & Science
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• v.11 no.2
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• pp.179-185
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• 2009

This paper reviewed the relationship between boundary spanning behaviors and service quality, and the moderating effect of gender. Based on the responses from 204 employees in outdoor-food franchising system, hierarchical regression analysis showed that service delivery has positive relationships with all service quality factors, and external representation and internal influence have partly positive relationship with them. Gender appeared to have partly moderating effect on the relationship between only internal influence and service quality.

• Journal of Korea Society of Digital Industry and Information Management
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• v.17 no.4
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• pp.147-159
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• 2021

This study was conducted to analyse the dine out behaviors for single-person households using the Consumer Behavior Survey for Food in 2019. The results showed that the respondents had different dine out behaviors according to their age. 20s~30s and 40s~50s single-person household tend to dine out more frequently than 60s~70s. On the other hand, there was no significant difference in the most important selection criteria when choosing a restaurant (p=0.063), but 39.7% of 20s~30s 43.1% of 40s~50s, and the 38.3% of 60s~70s respondents selected 'the taste of food', and the young people (20s~30s) who chose 'cleanliness of the restaurant' were second with 39 people (15.5%), but in the opinion of 40s~50s and 60s~70s, 'price level' was the second most important selection criteria. Besides, frequency of buying food at home was the influencing factor for 20s~30s' monthly expenditure of dinning out, while frequency of buying food at home, monthly expenditure of buying delivery or take-out food were the factors for 40s~50s. Lastly, gender, occupation as well as monthly expenditure of buying delivery or take-out food were the factors for 60s~70s' monthly expenditure of dinning out. As many studies have shown that the expenditures single-person households play an important role in the restaurant business, the results of this study are necessary for food service industry to generate different business strategy to single-person household by age.

• Journal of Service Research and Studies
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• v.13 no.3
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• pp.57-69
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• 2023

Early morning delivery possesses distinct characteristics that differentiate it from standard delivery services. This service typically involves delivering products to customers during the early morning hours, primarily before 7 AM. While online early morning delivery offers various advantages from a customer perspective, it also presents challenges that sellers and online shopping companies need to overcome. The early morning delivery market is experiencing significant growth in the online food retail sector, incorporating both PC-based online shopping and mobile shopping. The objective of this research is to identify the factors influencing customer satisfaction and the intention to reuse in the context of early morning delivery for online shopping. To model the online shopping environment with early morning delivery, independent factors were categorized into three types: System Properties, Product Characteristics, and Delivery Characteristics. This study examined the relationships among these three independent factors, the mediating factor of customer satisfaction, and the dependent variable of the intention to reuse. To conduct this research, empirical validation of the research hypotheses was carried out using the final dataset for analysis. Within this study, the previously explored System Properties, Product Characteristics, and Delivery Characteristics were established. Summarizing the findings of the analysis, it was discovered that System Properties and Product Characteristics played a significant role in determining the quality of early morning delivery services for online shopping. While product diversity and convenience had a positive impact, it is noteworthy that Delivery Characteristics did not influence customer satisfaction. Consequently, it can be concluded that there is no effect on the intention to reuse.