• 디지털산업정보학회논문지
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• 제19권3호
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• pp.193-211
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• 2023

This study explores consumer perceptions of the Metaverse, a new concept emerging post-pandemic. It applies the Technology Acceptance Model and Theory of Reasoned Action to examine how perceived usefulness, ease of use, attitudes, subjective norms, and intentions to adopt new technology are connected. The study analyzes samples obtained from a self-administered online survey, assessing experienced and inexperienced individuals to compare their perceptions toward Metaverse in the food service industry. The data is processed with SPSS and AMOS, utilizing factor analysis and structural equation modeling. Results show perceived usefulness and ease of use influencing attitudes, which, along with subjective norms, impact behavioral intentions, supporting hypotheses. As online experiences grow, Metaverse marketing could affect dining behaviors and purchases. The study offers insights for food service companies to enhance behavioral intentions, contributing to Metaverse advancement.

• The Journal of Asian Finance, Economics and Business
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• 제9권5호
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• pp.487-496
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• 2022

This study attempts to discover a differentiated service strategy for the hotpot restaurant industry from the perspective of Chinese Generation Z customers, as well as to further explore the inner needs of Chinese Generation Z to make practical implications for discovering the method of gaining their satisfaction and loyalty. This paper employs questionnaires to collect analytical data and through a case study to produce company strategies. Smith's Marketing Ethics Sequential System Model (SMESSM) is introduced in this paper for the decision of whether the case study company Haidilao Hot Pot should make a new strategy on service based on Generation Z's consuming behavior. The findings of this study demonstrate that hotpot restaurant must differentiate their services for Generation Z from older generation customers to gain a sustainable development of the hotpot business. Proper differentiated service will not only improve Generation Z's dining experience but also reduce costs. This paper is the first to discuss differentiated service strategy in the hotpot restaurant business from the perspective of Generation Z customers. And a Chinese experience of SMESSM for practical use is introduced in this paper, which enriches the relevant implications for future research on business strategy.

• 한국환경보건학회지
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• 제41권6호
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• pp.397-404
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• 2015

Objectives: The aim of this study is to investigate microbial contamination in the school food service environment for the assessment of microbial food safety. Methods: We collected both swab samples from tables and desks and airborne bacterial samples from an elementary school (School A) and a high school (School B). Heterotrophic plate count, total coliform, Staphylococcus aureus, and Bacillus cereus were measured with selective media to quantify microbial concentration. PCR assay targeting 16S rRNA genes was performed to identify the strains of S. aureus and B. cereus isolated. In addition, we made a food service checklist for the locations to evaluate the food service environment. A Wilcoxon test was employed to examine the differences in microbial concentration between before lunchtime and afterwards. Results: Heterotrophic plate counts showed higher levels after-lunch compared to before-lunch at School B. However, levels of S. aureus were higher in the after-lunch period (p<0.05) in both classrooms and in the cafeteria in School A. B. cereus was only sparsely detected in School B. Several samples from food dining carts were found to be contaminated with bacteria, and facilities associated with food delivery were found to be vulnerable to bacterial contamination. Although microbial concentrations in the air showed little difference between before- and after-lunchtime in the cafeteria in School A, those in classrooms were greater after-lunchtime at both schools. Conclusion: Our results suggested that the microbial safety in schools after lunchtime of concern. Necessary preventive measures such as hygiene education for students and food handlers should be required to minimize microbial contamination during food service processes in schools.

• 노동경제논집
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• 제36권1호
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• pp.93-129
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• 2013

본 논문은 기혼여성의 취업으로 인해 발생된 소비패턴의 변화와 그로 인해 야기되는 산업별 산출액의 변화 및 노동수요 파생효과를 추정하였다. 분석 결과, 맞벌이가구 증가에 따라 교통비와 교육비, 외식비, 가사서비스 등의 소비가 증가하였다. 이러한 소비패턴 변화로 인해 교육 및 보건업, 음식 숙박업 등 시장서비스업의 노동수요 증가가 야기되었다. 특히 고학력 및 중산층 이상의 기혼여성의 취업 시 취업유발효과가 높았으며, 그로 인해 저숙련 업종의 노동수요를 파생시킬 것으로 추정된다.

• 한국식생활문화학회지
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• 제31권1호
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• pp.73-80
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• 2016

The purpose of this study was to identify the change attributes of food courts inside department stores or shopping centers, which are becoming more sophisticated and gentrified. A survey was conducted regarding customer satisfaction level of food services, which influences customers' revisit behavioral intentions, to provide future development direction. Using an exploratory factor analysis, 55 questions on food and beverage service, atmosphere, comfort, sanitation, and food quality were produced. This study tested how these choice factors affect customers' positive or negative impressions of their dining experiences through multiple regression analysis. Results indicate that 'food service' was the most important factor contributing to customers' positive impressions along with higher revisit behavioral intentions. On the contrary, respondents who received poor 'food service' had higher negative impressions with low revisit intentions. The results and findings of this study will positively influence marketing and customer relationship management and thus help design of successful strategies for food court development.

• 대한지역사회영양학회지
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• 제2권4호
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• pp.616-623
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• 1997

This study was conducted to investigate and to improve the actual condition of food service for patients in hospitals. For this purpose, questionnaires were distributed to 283 patients admitted to a university hospital and three general hospitals between January 27 and February 15, 1997. The department participated in the study included internal medicine, surgery, obstetrics, orthopedics and so forth. For meal time, 61.1$\%$ of patients wanted to eat breakfast at 8 am, 55.8$\%$ lunch at noon, and 73.5$\%$ dinner at 6 pm. The patients complained about unsatisfactory hospital food itself by 37.8$\%$, about insufficient food amount by 19.6$\%$, about menu with no choice by 41.2$\%$ and about low variety of the meals by 32.7$\%$. Sixty two point nine percent of the subjects enjoyed snacks between meals because of poor appetite at meal time(46.1$\%$), delayed food service(39.9$\%$) and others(11.2$\%$). The types of diet were mainly regular ones(58.6$\%$) with some high protein(12.4%) and diabetic sensitive ones(7.1$\%$). As eating place, the patient's prefered bed(51.9$\%$), room-table(27.2$\%$) and dining room(17.7$\%$). Fifty-five percent of them also wanted hospital foods available to their caring relatives. (Korean J Community Nutrition 2(4) : 616-623, 1997)

• 대한영양사협회학술지
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• 제13권1호
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• pp.15-29
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• 2007

This study was designed to : (a) investigate the present situations of a college union foodservice and suggest authority on establishing new college foodservice, (b) estimate the service quality attributes as perceived by students, (c) identify the effecting factor to customer satisfaction, and (d) formulate the plans and marketing strategies for the increasing usage rate of the foodservice in the future. The questionnaire that developed by interviewing student were conducted with 305 male and female students, who were registered for daytime classes. A total of 284 were usable and data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis, factor analysis, reliability test, multiple regression analysis, t-test, and $x^2$. The decrease in the usage rate of college foodservice by the respondents were influenced most by the 'taste of meal' and next by the 'distance'. The service quality attributes of foodservice currently under operation were evaluated above the average only for the 'price' while evaluated generally to be in the lower level of the average or under for others. As the overall level of satisfaction with the college union foodservice, most of the respondents showed the 36% for the ‘dissatisfaction’ and dissatisfied at 54.4%. Two service quality dimensions,"food . sanitation . service" and "price and comfortable environment" were derived from factor analysis and the reasons for decreasing usage rate of the college foodservice both the nearly located group from college union foodservice(NG) and the far away located group from college union foodservie(FG) indicated the ‘poor taste’ and the 'far distance', and the 'evaluation of students' dining room showed a low rating for the factor of "food . sanitation . service". "food . sanitation . service" was analyzed to have more influence to the overall customer satisfaction.

• 한국조리학회지
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• 제18권3호
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• pp.149-162
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• 2012

본 연구는 부산광역시 음식업 중앙회에서 선정한 모범음식점 중 고급 한정식 레스토랑을 이용한 고객을 대상으로 한정식 레스토랑의 물리적 환경에 의한 고객의 감정반응이 행동의도에 어떤 영향을 미치는지 분석하고자 선행연구를 바탕으로 연구모형을 설계하고 가설을 도출하였다. 자료처리는 SPSS WIN Version 15.0 통계패키지 프로그램을 사용하여 빈도분석, 신뢰도분석, 요인분석, 회귀분석을 통하여 가설을 검증하였다. 연구결과 물리적 환경요인이 감정반응 중 지배에 미치는 영향을 검증한 결과 종업원, 쾌적성 요인은 감정반응 중 지배에 유의한 영향을 미치는 것으로 나타났으며, 편의성과 청결성 요인은 유의하지 않은 것으로 나타났다. 물리적 환경 요인이 감정반응 중 환기에 미치는 영향을 검증한 결과 청결성, 쾌적성 요인은 감정반응 중 환기에 유의한 영향을 미치는 것으로 나타났으며, 편의성과 종업원 요인은 유의하지 않은 것으로 나타났다. 감정반응이 행동의도에 미치는 영향을 검증한 결과 감정반응 중 지배와 환기 요인은 행동의도에 유의한 영향을 미치는 것으로 나타났다. 본 연구결과 최근 외식 고객들은 고급 한정식 레스토랑을 식사와 친목을 위한 장소가 아닌 물리적 환경을 통해 다양한 감정들을 경험할 수 있는 공간으로 인식하고 있다는 것이다. 따라서 호의적인 감정반응을 유도하는 것은 결과적으로 행동의 도와 같은 기업의 실질적인 성과 향상에 도움을 줄 수 있을 것으로 생각된다.

• 한국중재학회지:중재연구
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• 제30권4호
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• pp.121-138
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• 2020

The O2O services in the healthcare sector have only been in full swing for about three years, and unlike existing O2O consumer goods, the scale and scope of the dispute are more complicated due to restrictions on medical treatment. In this study, O2O service platform operators and medical institutions' roles and responsibilities were redefined as a countermeasure for resolving disputes in healthcare O2O services and the laws for changing the transaction environment. A change in institutional mechanisms was proposed. This study looked at the types of consumer disputes related to healthcare O2O services as insufficient information problems, problems in the course of medical service implementation, problems with immunity provisions for platform operators, cancellations, and non-compliance with refunds. All the information generated during transactions in the healthcare sector was extensive in scale and included the most sensitive information among personal information, stressing the importance of ensuring security. The area that started in the O2O range before the medical institution visit also proposed a plan to establish a system for the delivery of proven information as a pre-medical person. The scale and growth will grow faster, given that consumers can experience the information they want anytime, anywhere they want. However, the platform broker's role, a link player, will become more important because consumers who use the service will have their first meeting with non-face-to-face product providers. On the other hand, service providers may have side effects of misleading consumers by providing false information or misleading consumers through exaggerated advertisements. The O2O service market is expected to expand beyond distribution and dining out to the entire industry. However, since it is challenging to check accurate statistics on the detailed market, various disputes and consumer protection measures will be required for each detailed market, and comprehensive leading solutions will be essential in the future.

• 마케팅과학연구
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• 제14권
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• pp.193-212
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• 2004

본 연구는 다양한 리테일 엔터테인먼트 요소에 대한 소비자 반응을 조사하고 이러한 소비자 반응이 소비자 특성에 따라 다른지를 분석함으로써 활용도 높은 엔터테인먼트 요소를 구별하여 소매업체가 표적집단에 적합한 엔터테인먼트 요소를 선정, 활용하는데 필요한 기초자료를 제공하는데 목적이 있다. 리테일 엔터테인먼트 인텍스는 엔터테인먼트시설, 식 음료시설, 쇼핑품목, 생활서비스, 점포환경, 기본마케팅요소 등을 포함하는 49개 문항으로 개발되었다. 각 요소에 대해 소비자가 인식하는 즐거움정도와 이용의도를 분석한 결과, 전반적으로 즐거움인식과 이용의도에서 중요한 요소들은 특정한 엔터테인먼트 시설이나 식 음료시설보다는 기본적인 마케팅과 점포환경인 것을 알 수 있었다. 엔터테인먼트에 대한 반응에서 성별과 연령에 따른 비교적 뚜렷한 차이를 볼 수 있어 표적집단의 특성에 따라 활용할 엔터테인먼트요소가 다를 수 있음을 시사한다. 이러한 연구결과는 리테일 엔터테인먼트가 마케팅 믹스로 통합되어 개념화될 것을 제안한다.