• Nutrition Research and Practice
• /
• v.7 no.1
• /
• pp.66-71
• /
• 2013

This study analyzes important factors of foodservice in school through comparison of students' satisfaction of using foodservice in Korea and US in order to meet students' expectations. The survey was composed of 4 categories including menu, service, hygiene, and facility and it was carried out in both countries to evaluate satisfaction. First, comparison of satisfaction between two countries was made using t-test. Secondly, multiple regression was performed to identify factors affecting satisfaction. As a result Korean students were more satisfied than American students in all aspects. However, regardless of nationality, the top three factors affecting the students' satisfaction were the same. The predictors were food taste (Korean 0.375 and American 0.350), menu variety (Korean 0.305 and American 0.278), and service line (Korean 0.226 and American 0.192). Despite the similarity of the predicators, it can be concluded that the difference in satisfaction level between the two nationscan be explained by the approaches to create comfortable and acceptable changes in schools' foodservice. Korea has been increasing the foodservice quality based on their objectives to provide students comfortable and positive environment when eating nutritious meals. However, US have made their main objectives on making changes to decrease youth obesity. Foodservice improvements according to continuous evaluations and surveys are necessary in order to increase students' satisfaction.

• Journal of the Korea Society of Computer and Information
• /
• v.27 no.3
• /
• pp.157-164
• /
• 2022

This study was to analyze consumer confidence, satisfaction and repurchase intention after categorizing food-related lifestyle among 488 consumers who had experience purchasing convenience store lunch boxes. The data were analyzed with PASW 18.0 using frequency analysis, k-means cluster analysis, crosstabs analysis and one-way ANOVA. According to findings, first of all, types of food-related lifestyle are divided into 4 groups: a type of eating out(11.7%), a type of convenience seeking(18.3%), a type of food indifference(15%), a type of dietary interest(55%). Secondly, the types of food-related lifestyle showed statistically significant difference gender, age, marital status, education, monthly average household income, monthly average allowance, job, monthly average number of lunch box buying, lunch box purchase time zone and average one cost of lunch box buying of socio-economic variables. Thirdly, convenience seeking and dietary interest type showed the highest in consumer confidence and dietary interest type showed the highest level of satisfaction and repurchase intention.

• Korean Journal of Community Nutrition
• /
• v.16 no.4
• /
• pp.497-510
• /
• 2011

We tried to find out parents' satisfaction and needs for foodservice quality of the childcare centers with an intention of improving it. Self-completed questionnaires were randomly collected from the parents of children in 174 childcare centers around Asan and were analyzed. Most of respondents were mothers who were housewives with college degrees (69%) in their 30's (80%). They thought nutrition (50%) and food hygiene (43%) were the most important factors for decision. Eighty percent of parents recognized the strong relationship between foodservice quality and childrens' mental and physical development. Most centers (94%) were delivering menu notices home, so parents well recognized the center's foodservice situation and problems of their kids' eating habits. The parents' satisfaction scores were 3.26 out of 5-point scale. The biggest dissatisfaction was from no variation in menu, but remarkable appreciation was from the effect of foodservice on the correction for kids' unbalanced diet habit. They had demands for improvement of nutritious menu and professional nutrition teacher in charge of foodservice and nutrition education for children and also for parents.

• Korean Journal of Community Nutrition
• /
• v.12 no.1
• /
• pp.3-12
• /
• 2007

This study was performed to investigate the body image perception by BMI and the dietary behaviors in 803 college students(408 males and 395 females). The degree of obesity was divided into an underweight group with BMI less than $18.5kg/m^2$, a normal group with BMI of $18.5{\sim}22.9kg/m^2$, an overweight group with BMI of $23{\sim}24.9kg/m^2$ and an obese group with BMI over $25.0kg/m^2$. The average ages of subjects were 22.9 years in males and 20.2 years in females. The average weight and height of male subjects were 175.3 cm and 69.6 kg, respectively and those of female subjects were 162.5 cm and 52.0 kg, respectively. The average BMIs of male and female subjects were $22.6kg/m^2$ and $19.7kg/m^2$, respectively. The distribution of subjects who perceived their current body image as ideal body image was 25.7% in males and 10.9% in females, showing that the body image satisfaction of male subjects was 1.5 times higher than that of female subjects. Body image perception for their own bodies was mostly shown as the average or standard shape both in males and females with 64.2% and 54.2%, respectively, but males showed a higher perception rate than females and 31.1% of females and 19.5% of males perceived their bodies as lean shape(p<0.01). The body image satisfaction was 4.20 in males and 3.70 in females, showing more satisfaction in the male subjects(p<0.001). The correlation between body image and physical variables in male subjects indicated that CBI and IBI showed statistically significant correlation and also BMI showed statistically significant correlation with IBI(p<0.001) and CBI(p<0.001). The frequency of eating out increased as the frequency of skipping meals increased(p<0.001) and the frequency of having snacks increased as the frequency of eating out increased(p<0.01). The correlation between body image and physical variables in female subjects showed that CBI and IBI(p<0.001) had statistically significant correlation. Body weight showed statistically significant correlation with CBI(p<0.001), BMI(p<0.001) and height(p<0.001). The frequency of eating out increased as height(p<0.01) and the frequency of skipping meals(p<0.001) increased. When both male and female subjects wanted leaner body shapes, they preferred much leaner shapes despite their current body images belonging in the normal range. Additionally subjects preferred the body image in the normal range in cases when their current body images were lean. In particular, more female subjects had strong desires to become leaner in their body images than male subjects, which could be analyzed as a risk factor for physical him. From the above results, it is considered that both male and female subjects need to establish proper recognition and dietary behaviors for their body images and also need nutritional education and counseling for desirable weight control methods.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.3
• /
• pp.250-260
• /
• 2018

The Korean buffet restaurant, which was developed by combining the Korean food and a buffet, allows a large menu to be enjoyed at a reasonable price and has become popular with men and women, young and old, and become a new type of eating out. This study examined the effects of the waiting time management and menu quality on the customer satisfaction and re-visit intention in a Korean buffet restaurant to help quality improvement and development of Korean buffet restaurants. The customer satisfaction and re-visit intention only had a significant effect on the staff attitude toward waiting time. Hygiene, sensory factor, and variety of menu quality were significantly related to customer satisfaction and re-visit intention, respectively. In addition, satisfaction with food and service had a significant effect on the re-visit intention and customer satisfaction. Therefore, it is important to establish a virtuous cycle structure that will improve the re-visit intention by satisfying customers through waiting time management and menu quality for the development of Korean buffet restaurants.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.5
• /
• pp.496-505
• /
• 2009

This study was conducted to provide basic data and insight into behaviors that result in increased continuous sales and competitiveness. This was done by examining the effect of personal involvement on customer satisfaction and trust, the effect of customer satisfaction on switching cost and loyalty, the effect of trust on switching cost and loyalty and by analyzing the indirect effect of trust and loyalty to personal involvement on switching cost and loyalty of the patrons of casual dining restaurants. In order to achieve the goals of the study, a hypothesis and structural equation were proposed based on preceding research and the proposed model was analyzed using LISREL 8.30 to prove the hypothesis and better understand the interactions between the cause and effect. The results were as follows: Six proposed hypothesis were chosen and the indirect effect was verified. In other words, customers' personal involvement was shown to have an effect on trust and devotion and satisfaction influenced switching cost and loyalty. Trust had an effect on switching cost and loyalty and by analyzing the indirect effect the customers' personal involvement was shown to affect the switching cost and loyalty through satisfaction and trust. The result of this analysis provides clues to better understand the eating-out behavior of customers and proves that personal involvement, satisfaction, trust, switching cost and loyalty are directly and indirectly related.

• Journal of the Korean Home Economics Association
• /
• v.27 no.3
• /
• pp.103-115
• /
• 1989

This study has been a study on changes seen in rural kitchens and factors affecting the modernization of agrarian kitchen space. The major findings were as follows: 1) The physical changes in kitchen design were carried out rapidly after 1977. This period coincided directly with the period in which kitchen improvement projects were fostered by the Sae Ma-Eul UNDONG 2) The study showed the macro factors contributing to changes in kitchen space to be government policy and industrialization. The study showed the micro factors influening kitchen space changes to be classified along socio-demographic lines and family lifestyle. 3) The factors affecting the degree of satisfaction with kitchens have been divided into socio-demographic and lifestyle characteristics. The level of education achieved by the husband was the most significant among socio-demographic characteristics. Most important among lifestyle characteristics were the cooking fuel used during the slack farm season, eating habits, heating fuel and eating space respectively. The results of this study have some implications in terms of government housing policy. Policymakers should be aware of suitable kitchen spaces to rural households in order to meet their housing needs and expectations.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.5
• /
• pp.587-595
• /
• 2015

The purpose of this article was to research the difference in additional marketing satisfaction by lifestyle of Korean restaurant customers (focus on foreign students at university in Gangwon province). In this research, factor analysis, cluster analysis, and ANOVA were carried out. Lifestyle was divided into seven factors and six clusters. Additional marketing satisfaction was divided into three factors. Additional marketing satisfaction showed a significant difference by lifestyle of foreign students. First, 'employee' had a highest point at C3 'convenience internet searching pursuit' but lowest point at C4 'brand preference pursuit' (p<0.001). 'Service process' had a highest point at C1 'safety health pursuit' but lowest point at C5 'effort pursuit' (p<0.001). 'Tangible clue' had a highest point at C3 'convenience internet searching pursuit' but lowest point at C5 'effort pursuit' (p<0.001). Additional marketing can reduce customer uncertainty, ambiguities, and wavering about eating at restaurants by intangibility of service. As a result, food-service corporations need to manage additional marketing as well as increase satisfaction and loyalty of customers.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.5
• /
• pp.943-959
• /
• 2017

This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer's age that had an impact on customers' satisfaction, and association with customers' satisfaction, revisit intention and recommendation intention as well.

• Journal of Korea Society of Digital Industry and Information Management
• /
• v.20 no.1
• /
• pp.47-58
• /
• 2024

The serving robot is defined as a robot that carries cooked food to a customer table or collects and carries bowls after eating. This study presented a research model to find out the causal relationship between customer satisfaction and continuous use intention through the three factors of serving robot service quality. In addition, in order to empirically verify the above research model, a survey was conducted on customers using serving robots within the last 5 months. 300 copies were analyzed using SPSS 20 as the final analysis, excluding unfaithful responses. The main findings of this study are as follows. First, serving robot service quality (typical) found to have significant effect on customer satisfaction and continuous use intention. Second, it was found that serving robot service quality (reliability) had a significant effect on customer satisfaction and continuous use intention. Third, it was found that serving robot service quality (ease) did not significantly affect customer satisfaction and continuous use intention.