• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.187-192
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• 2006

This study is to investigate the recognition and preference of tofu food among general consumers and housewives in order to develope new tofu menu. The questionnaires are consisted of general questions, style of dining out, frequency of dining, health status, preference of tofu, reason for prefer tofu. A total of 262 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SAS program (Version 8.2) for descriptive analysis and ${\chi}^2\;-test$. Main results of this study were as follows: Most of the respondents prefer Korean food, 70% of the respondents are general consumers while 73.5% of the respondents are housewives. The frequency of dining out was 1-2 times per week. The two groups bought pre-cooked food one to two times per week. Fourity seven percent of the general consumers and 50% of housewives did not like the taste of tofu due to plain flavor. The respondents overall preferred many different ways to prepare tofu dishes. The results also indicated that tofu dishes are used as side-dishes. Thirty three percent of house wives had tofu with miso soup and pan-fried tofu, while 29.6% of the general consumers had soft tofu stew. 34% of the general consumers preferred stuffed tofu with shrimp, while 35.5% of the housewives liked it. 17% of the general consumers liked grilled tofu with crab meat sauce while only 14.5% of the housewives preferred the menu. Tofu teriyaki was preferred among 8.2% of the general consumers while 13.2% of the housewives liked tofu teriyaki.

• The Journal of the Korea Contents Association
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• v.9 no.7
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• pp.352-360
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• 2009

This study is to find out influences of self-leadership on team-work, job satisfaction and organizational commitment. To research and analyze, from October 1st to 25th in 2008, the questionary distributed 420 working employees in wine & dining five star hotel in Seoul, then used for data analysis 356. The results come up with; First, behavior-focused strategies and natural reward strategies positively had significant team-work, and also team-work highly had significant job satisfaction and organizational commitment. Second, there was not showed up any significant relationship between constructive thought pattern strategies and team-work. The implication of this study is that if hotels provided self-leadership training programs to employees working at wine & dining, those would have increase self-leadership, positively effect employee satisfaction and organizational commitment. Ultimately it will bring positive effect customer satisfaction as well.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.293-307
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• 2007

This article was to provide information enabling us to respond effectively to the well being market which has great potential of growth by studying well-being consumption behaviour according to the lifestyles of dining-out customers and to find out how their lifestyles have influence on well-being by investigating their patterns according to demographical characteristics of dining-out customers who play key role in consumption and will have great purchasing power in food service industry. First, factor analysis of variation of lifestyle, 6 factors are named conscious style, realistic style, self-regard style, health-focusing style, changeable style, and fashion-sensitive style. Second, factor analysis of well-being consumption behaviour, 5 factors over eigen 1 are selected and used in a research and they are named healthful food principle, physical health principle, mental health principle, confidence principle, and old-age planning principle. Analysis result reveals that there exists significant relationship between lifestyle and well-being consumption behaviour.

• Journal of the Korean housing association
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• v.16 no.2
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• pp.91-98
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• 2005

The purpose of this study was to explore behaviors of spatial usages such as patterns of spatial usages, perception on residential spaces, and furniture arrangement. A questionnaire survey and interview were adopted in this study, and 146 residents living in apartment with 3 bedrooms, stairway access, and 3-bay style in the City of Gwangju. The major findings of this study were that 1) dining-kitchen (DK) was conceived and used as a space not only for dining but also family gathering and guest reception. Dining table without refrigerator was frequently found in furniture arrangement of DK, and refrigerator has been relocated in utility room facing DK. The results imply the need for social interaction that has been growing. Anbang (master bedroom) has been perceived and used as couples' private area, aside from the traditional function of family interaction. A coordination of both bed and wardrobe out of different furniture arrangements was popular in anbang. Living room was used as a multi-purpose room carrying out various activities such as family gathering, guest reception, and housekeeping. Sofa and cabinet were the most common furniture arrangement in living room. The research results are a basis for development residential open housing system.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2004.05a
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• pp.49-55
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• 2004

The purpose of this study was to explore typical behaviors of spatial usages such as patterns of spatial usages, perception on residential spaces, and furniture arrangement. A questionnaire survey and interview were adopted in this study, and 146 residents living in apartment with 3 bedrooms, stairway access, and 3-bay style in the City of Gwangju. The major findings of this study were that 1) dining-kitchen (DK) was conceived and used as a space not only for dining but also family gathering and guest reception. Dining table without refrigerator was frequently found in furniture arrangement of DK, and refrigerator has been relocated in utility room facing DK. The results imply the need for social interaction that has been growing. Anbang (master bedroom) has been perceived and used as couples' private area, aside from the traditional function of family interaction. A coordination of both bed and wardrobe out of different furniture arrangements was popular in anbang. Living room was used as a multi-purpose room carrying out various activities such as family gathering, guest reception, and housekeeping. Sofa and cabinet were the most common furniture arrangement in living room. The research results are a basis for residential open housing system.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.721-729
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• 2012

This paper aimed to investigate the influence of consumer lifestyle on consumer selection of bakery cafe attributes. Data were collected through a self-administered questionnaire by 403 random consumers between the ages 20s and 30s in several bakery cafes in Seoul and Gyonggi area. Different methods of statistical analysis had been used such as frequency analysis, factor analysis, k-means clustering analysis, cross tabulation, one way ANOVA and Duncan's multiple range test with SPSS for Window 13.0 package. First, when analyzing the 16 questions of comsumer lifestyles, four factors were extracted: 'dining out-oriented factor', 'achievement-oriented factor', 'brand-oriented factor', and 'health-oriented factor'. Second, the respondents were divided into three groups by k-means cluster analysis: no interest group, dining-out & value oriented group, and health-brand oriented group. Third, consumer's bakery cafe attributes were categorized into five factors including 'food', 'convenience and image', 'store promotion', 'positive dining experience', and 'menu & merchandises'. Finally when analyzing the differences in the selection of bakery cafe attributes according to consumer's lifestyles, it showed a significant differences.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.705-712
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• 2008

In this study, Jeonju bibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum, and Sangseonjeon were selected as examples of take-out style Korean foods, and sensory evaluations on a 9-point hedonic scale were conducted with dining staff at UCLA. 54.5% of the respondents in this study were male and 62.7% were Hispanic/Latino, with the respondents fairly evenly split across age groups in a range of 25-54 years. In the sensory evaluation, the most acceptable items were judged as follows: Bulgogi (8.1)>Japchae (7.5)>Sangseonjeon (7.4)>Jeonjubibimbap=kimchijeyukbokkeum (7.3)>Whangpomuk (6.9). Among the 6 Korean foods (Jeonjubibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum and Sangseonjeon), Bulgogi, and Saengseonjeon were the most acceptable items for the female and male respondents, respectively. All of the items were popular with the majority of the responding age groups, with the exception of the 18-24-year groups; in particular, Kimchijeyukbokkeum and Bulgogi scored relatively high on acceptability (7.0) for all respondents. Jeonjubibimbap, Japchae, Whangpomuk, and Saengseonjeon were also found to be acceptable to all respondents except for the African American respondents. We suggest that the Korean foods listed above are applicable items for quick service restaurants in the U.S. market.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.05a
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• pp.241-242
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• 2005

Due to the change in modern lifestyle and social pattern, food service industry has steadily grown recently. Especially, in terms of familiarity, chinese restaurant can be most popular type of dining alternative to Korean. The project was aiming to establish a new branch of the existing restaurant which has a main location in Kangnam area and has been famous for it's food quality, kind services and good interior design. This restaurant is located in Seohyoun-Dong, Bundang-Gu, Kyoungki-Do and this area is very crowded by both residential apartments and commercial offices. Considering the complexity in regional characteristics, this restaurant has basically targeted frequent dining-out family groups. In addition, the floor design was flexibly developed to be able to accomodate large office dining customers. The overall design was intended to keep very elegant and simple atmosphere, developed to express eco-friendly image by adopting the 'Water' component in the floor plan.

• KOREAN ASSOCIATION OF OCCUPATIONAL HEALTH NURSES
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• v.11 no.3 s.40
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• pp.16-20
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• 2004

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.295-309
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• 1986

To determine dining out behaviours of fast foods at five different fast food restaurants of Youido apartment compound in Seoul, a survey was conducted of 460 customers ranging in age from 7 to 29 year, from October 1 to 5th, 1986. Findings are summarized follows: The reasons the customers the fast food restaurants by the highest percentage were the following in the order: 'the atmosphere in which fast food is eaten is enjoyable for the companionship', 'convenient to dining', 'the surroundings and dining equipment are pleasant and hygienic', and 'to be able to stay as long as I want'. The majority of the customers visited the fast food restaurants with their friends between 1pm and 5pm. The fast foods purchased by the customers were mostly for snack rather than a full meal. Preference was a major factor in food selection from available meun items. Ice cream, Kentucky fried chicken, rolled rice with laver I rice cake stew, fried Mandoo were ranged high on the list of liked foods, in contrast, lower preference was for noodle soup, small red bean porridge, pinenut porridge, and persimmon punch.