• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.507-515
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• 2006

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000${\sim}$10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

• Human Ecology Research
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• v.62 no.1
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• pp.33-45
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• 2024

This study aimed to identify the need for dietary management due to weight changes among middle-aged women in the Gwangju area during the COVID-19 pandemic. To achieve this, a survey was conducted of their eating habits, dietary and lifestyle habits, alterations in food intake, and changes in menopausal symptoms. Overall, significant differences were found between dietary and lifestyle habits (p<.01) depending on the frequency of eating out. Specifically, those who eating out two to three times a week exhibited a significant increase in negative habits such as ordering delivery food and consuming instant meals. In terms of food consumption changes, those who eating out two or three times a week displayed a relatively higher increase in the consumption of non-recommended food than those who eating out once a week. Regarding changes in menopausal symptoms, individuals who eating out two to three times a week experienced a greater increase in the severity of menopausal symptoms than those who eating out once a week. In terms of dietary and lifestyle habit changes, it was found that the more frequent the exercise, the greater the overall improvement in dietary and lifestyle habits (p<.001). Moreover, women who did not experience weight gain exhibited positive changes in their dietary and lifestyle habits compared with women who experienced weight gain. The results for food consumption changes revealed that the consumption of non-recommended foods was higher in middle-aged women who experienced weight gain, particularly the consumption of meat (p<.001) and noodles (p<.05).

• Journal of The Korean Society of Integrative Medicine
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• v.1 no.4
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• pp.1-8
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• 2013

Purpose : This study was conducted for the purpose of finding out of effects Eating training on patients with swallowing disorder caused by stroke to their swallowing functions. Method : 29 subjects were selected and the divided into two groups. Group 1 is consist of 14 patients under eating training group and Group 2 is consist of 15 patients each group has five times per week. 30 minuted per time covering 12-week period. Selected patients can swallow them selves without aspiration and basically eating trainings involve Thermal Tactile Stimulation(TTS), Shaker exercise, tongue movements, laryngeal mobilization exercise. MASA(The Mann Assessment of Swallowing Ability)and VFSS(Videofluoroscopic Swallowing Study) was carried out to find out effects of training. And We use FDS(Functional Dysphagia Scale) for VFSS to more objective score. Result : Through the results of this study was increase in Eating performance skill actual eating training group than the practiceless group. Therefore, the actual eating training is to improve the swallowing function and It will be useful in clinical intervention for stroke patients. Conclusion : Through the results of this study was increase in Eating performance skill actual eating training group than the practice less group. Therefore, the actual eating training is to improve the swallowing function and It will be useful in clinical intervention for stroke patients.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.11
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• pp.7820-7830
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• 2015

Korean households' demand for food consumed away from home is on the steady increase. The ratio of eating-out expenditure of the household income, however, tends to decrease recently irrespective of income groups. This paper, therefore, aims to analyse the food-away-from-home expenditures of salary and wage earners' households by income decile group. The eating-out expenditure is modelled as a function of household income and then estimated using econometric methods such as regression, rolling regression, impulse response, and variance decomposition of forecast error. The regression results indicate that the higher the income decile group is, the lower the income elasticity of eating-out expenditure is, and the high income groups enjoy seasonal eating-out, the low groups do not. The coefficients of dynamic rolling regression are much smaller than those of static one, meaning that households tend to decrease the eating-out expenditure of their income. The impulse response analysis suggests that the eating-out expenditure increase of higher income groups lasts long relative to that of lower income groups. The variance decomposition, also, shows that household income plays much more important role in determining eating-out expenditure at the higher income groups than at the lower income groups.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.475-482
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.291-306
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• 2014

The purpose of this study was to examine the use of social commerce restaurant products by college students according to demographic characteristics and eating out behavior. The questionnaire for the survey was distributed to 450 college students, who have experiences of purchasing a restaurant product on social commerce, with 286 responses used for analysis. From the result, college students frequently use smart phones and SNS for making such purchases. While the awareness of social commerce was high, they sometimes visited the websites and purchased products. The awareness and purchase experience of Coupang and Ticket Monster turned out to be the highest. The most frequently purchased product was restaurant discount coupons, followed by fashion/accessories, movie or concert tickets, food products, and beauty shop discount coupons. The discount rate was mostly 30 to 40% on average. The most significantly considered matter in purchasing products and services was product quality, followed by discount rate and consumer review. The respondents ate out at least 3 to 5 times a week, spent $100,000{\leq}200,000$ won, and were generally satisfied with the restaurant products from social commerce sites. The main satisfaction reason was price, whereas the dissatisfaction reason was false and puffy advertising. Service quality improvement and variety of category were the most necessary factors for improvement. Among the demographic characteristics, there was a difference in purchase expenditure of social commerce restaurant products, as well as purpose, companion, time used and word-of-mouth experience according to gender. According to grade, there was a difference in purchase expenditure, companion, area of use and impulsive purchase. Among the eating out behavior, there was a difference in purpose, companion and word-of-mouth experience according to the eating out frequency. Meanwhile, there was a difference in purchase expenditure, companion, time used, word-of-mouth experience and tool according to the eating out cost.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.175-197
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• 2000

Eating out industry is typical human service industry to depend on human resources largely. Nevertheless, management of human resources in eating out industry is beneath notice. Degree of satisfaction at a duty of an employee must be grasped to offer good service to a customer. Human service of an employee is structural element of eating out industry and a direct instrument to make a profit Therefore, an offer of good service depends on a mental attitude of an employee though satisfaction at a duty. Therefore, this study investigates elements affecting satisfaction at a duty of an employee and presents actual remedies to a chive purposes of study with importance. To accomplish this duties, this study does theoretical studies on satisfaction at a duty and literature studies on general features of eating out industry. And, on the basis of it, this study does actual studies on satisfaction at a duty of an employee in small-scale eating out industry Therefore, to disperse burdensome amount of business due to human structure that do not differentiate between operation and cooking to operate organization that employee works by turns and rest, and to use well trained part-time worker will contribute to reduction of labor cost and promotion of morale of current employee.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.07a
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• pp.73-90
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• 2005

Korean adults have dietary habits of eating full three meals a day: breakfast, lunch and dinner evenly. The latest survey showed that people who have dinner most was 61.8%, and who have lunch most was 30.8% and then breakfast most was 7.4%. The Korean Nutrition Association suggests that daily required amount of salt intake is 3,450 mg (8.7 g). But the daily amount of salt intake of Korean people is 15 ${\sim} 20 g which surpasses the required amount. needed with 15 ~20g a day, which is usually formed before the age 6 as a dietary habit. When Koreans eat out, they choose Korean food(80.5%), Chinese food(7.0%), Western food(4.5%), fast food(4.8%), etc.(3.1%). The monthly frequency of the urban adults' eating out indicated 32.6% 'seldom', 41.1% 'less than 5 times monthly', 15.6% '5-10 times', 10.8% 'more than 10 times'. Most of them responded less than 5 times a month for eating out. If we look into dietary habits of the urban adults, the monthly eating out frequency of the respondents, was 73.6% of eating out by less than 5 times a month and was 74.9% of the respondents dine regularly.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.07a
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• pp.55-71
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• 2005

Korean adults have dietary habits of eating full three meals a day: breakfast, lunch and dinner evenly. The latest survey showed that people who have dinner most was 61.8%, and who have lunch most was 30.8% and then breakfast most was 7.4%. The Korean Nutrition Association suggests that daily required amount of salt intake is 3,450 mg (8.7 g). But the daily amount of salt intake of Korean people is 15 ~ 20 g which surpasses the required amount. needed with 15 ~20g a day, which is usually formed before the age 6 as a dietary habit. When Koreans eat out, they choose Korean food(80.5%), Chinese food(7.0%), Western food(4.5%), fast food(4.8%), etc.(3.1%). The monthly frequency of the urban adults' eating out indicated 32.6% 'seldom', 41.1% 'less than 5 times monthly', 15.6% '5-10 times', 10.8% 'more than 10 times'. Most of them responded less than 5 times a month for eating out. If we look into dietary habits of the urban adults, the monthly eating out frequency of the respondents, was 73.6% of eating out by less than 5 times a month and was 74.9% of the respondents dine regularly.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.171-184
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• 2002

The survey was conducted from Sep. to Oct. 2001 by questionnaires in order to investigate the patterns and preference of eating out of 321 workers men in JinJu. The frequency of eating out was different with the age of subjects and the purpose for which meals were eaten. However the price of a meal was not different with the purpose of eating out except for purchasing foods at lunch or dinner. Even though small group in 30s and 40s over aged, there are some peoples willing to pay for expensive foods for family or friends. So it needs to develop luxury food items which appeal to these target customer groups. Bibimbab(rice with assorted vegetables) and Naengmyun(cold noodle) had higher ranking for a lunch on the 26-list of famous dishes of commercial restaurents in JinJu. Subjects also preferred Hanjungshik(basic type of Korean menu pattern) and Haemultang(sea food casserole) for a dinner. They had preferences Hanjungshik, Sashimi, Beef Bulgogi for business, social, family meetings. They recommended Hanjungshik, Bibimbab, Beef Bulgogi, Jangeogui(grilled eel), Sashimi to foreign tourists for the best JinJu food with pride. Subjects liked Pizza, Hamburger, Soondae(Korean sausage) for a snack in a day and Pizza, Soondae, Yangnyeumtongdak(spicy fried chicken) were preferred for a snack at night.