• Korean journal of food and cookery science
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• v.32 no.1
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• pp.96-106
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• 2016

The purpose of this study was to evaluate the service quality attributes of Korean restaurants by North American and Chinese residents in Korea based on the Kano model. This survey was performed from September to December 2010. The subjects consisted of 135 North Americans and 165 Chinese in Seoul. The service quality attributes of Korean restaurants were composed of twenty three items in the categories of 'food quality', 'employee's service quality', 'sanitation quality', 'facility quality', and 'convenience quality'. For North Americans, there were five 'attractive quality' items, eleven 'one-dimensional quality' items and six 'indifferent quality' items, and one item had the same frequency on both 'attractive quality' and 'one-dimensional quality'. For the Chinese, there were twelve 'attractive quality' items, and ten 'one-dimensional quality' items, and one item had the same frequency on 'attractive quality' and 'one-dimensional quality'. According to the customer satisfaction coefficient developed by Timko, 'taste of the 'food (0.80)' for North Americans and 'freshness of the ingredients (0.94)' for Chinese were highest scores in the 'Better coefficient'. On the other hand, within the 'Worse coefficient', 'sanitation of the food' had the lowest score for both North Americans (-0.89) and Chinese (-0.90).

• Journal of Distribution Science
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• v.7 no.1
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• pp.71-90
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• 2009

Recently, highway service becomes a very important service in highways. Highway service is considered as a positive interaction method between highway service companies and customers. From this perspective, this study was to investigate the relationships between influencing factors of highway service and user satisfaction. And, this research was to examine the differences between importance and performance of highway service factors using IPA (Importance-Performance Analysis). The result of this study has categorised the 22 highway service attributes into seven highway service selection factors: food, culture, kindness and health, products, large space, employee and Phone, facility. Using IPA, this study has compared the importance and performance of highway service selection factors, as perceived highway service customers. The empirical findings suggest that strategic framework using IPA gives guidelines that improve effectiveness of highway service.

• Journal of Korea Society of Industrial Information Systems
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• v.11 no.1
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• pp.49-57
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• 2006

In order to strengthen the competitiveness of port against calling for the huge vessel and reducing the shipping service time, the productivity of container terminal must be improved. This productivity variously results according to the kinds of productivity evaluation model, input elements like yard, equipment, employee, facility, etc,. But, it is discussed that the productivity is measured by partial productivity evaluation model or general input elements. Therefore, we measured for the productivity of the container terminal using the Developed the data Envelopment Analysis (DEA), which is developed in order to evaluate the relative efficiency of decision making units - it's difficult to clear cause and effect between input and output. We measured the whole productivity of container terminal in Busan according to decision of the correct input elements. And we investigated the change of the productivity measurement result according to input elements, presents more accurate productivity evaluation model in container terminal.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.277-294
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• 2016

This study was to empirically determine the relationship between hotel food & beverage service quality, and customer satisfaction and brand loyalty. A total of 260 survey responses were collected from food & beverage' customers of seven five star hotels in Seoul. The results of hypothesis testing can be summarized as follows. The results showed that facility and reliability factors, and employee service and excellence factors had significant effects on customer satisfaction, and then reliability factors and excellence factor had significant effects on brand loyalty. Customer satisfaction also had a significant effect on brand loyalty. It can be concluded that the service quality components of hotel food & beverages are perceived responsiveness, service capabilities, food and beverages products, and physical environments. A strategy should be developed to create internal communication programs based on the empirical analysis results of this study.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.2
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• pp.1-26
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• 2006

The life of modern society is going to be more scientific and rationalized. According to these trends, our dietary life was also dramatically changed. Family restaurants grew up by 30% every year was became the place of meeting and relaxation from the place of selling and eating. These demands request to improve an atmosphere, a facility and a service in family restaurants. The objective of the present study is to investigate the effect of the gap of service in family restaurant on customer loyalty based on Oliver's gap theory. These results could be contributed to make the strategy of marketing in family restaurants. The purpose of this study in detail is as below. First, it is determined the difference of its expectation and its outcome regarding on the family restaurant service. Second, it is investigated the relationship of the gap of family restaurant with customer satisfaction. The suggestions of the present study are as below. First, it is necessary to get a novel CI strategy to clean the environment of restaurant and to induce the customer desires for young females as a dominant customers. Second, it is need to improve the interior of restaurant and to develop foods for optimal dietary environments. Third, based on the customer loyalty of the present study, customer satisfaction belongs to optimal dietary environment and utilization, whereas the negative gap of service is commercial dietary goods and employee's service. Therefore, the continuous loyalty along with personal satisfaction intends to improve the maximized atmosphere and utilization on use. The main strategy of marketing could be focused on the improvement of commercial dietary goods and utilization for the satisfaction and demands of customers.

• Korean Journal of Agricultural Science
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• v.23 no.2
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• pp.272-284
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• 1996

The present study has quantitatively assessed the regional production, income and employment impact resulting from the construction and operation of nuclear power plant (NPP) upon the domestic local areas by applying the regional input-output analysis model to the case of Wolsong unit-l site. The conclusions regarding the most likely regional economic impacts upon the wolsong site are summarized as follows: 1. The income multipliers are calculated to be 1.563 for the construction phase and 1.500 for the operation phase. These values are relatively high compared with those of other conventional facilities. 2. The level of total employee's wage induced employment associated with the construction phase has been estimated to be 37,000 while that with the operational phase in 1990 to be 5,610. 3. With relation to the aspect of resident welfare it is found that the industrial sector associated with electricity, gas and water supply have remarkably improved with the construction of the NPP. 4. The NPP siting has induced substantial changes in interindustry (input-output) structures of the Wolsong unit-l site which is one of the rural areas where all the domestic NPPs are sited. Such changes are attributed to the industrial recomposition of the region. 5. With the application of other regional economic analysis models and the use of more sufficient regional data, other detailed studies on the economic impact analysis of domestic NPP-related facility sitings are suggested to be carried out further since the influence of NPP sitings is significant to the national economic impact as well as the regional economic impact.

• Journal of Industrial Convergence
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• v.20 no.4
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• pp.79-84
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• 2022

This study analyzed the relationship between supervision and job commitment of the elderly leisure welfare center employees and the mediating effect of professionalism perception. The survey was conducted of 267 employees in 15 facilities located in Daejeon and Chungnam. The main methods were confirmatory factor analysis and structural equation modeling analysis using SPSS and AMOS. The analysis results showed that the relationship between supervision and job commitment and the mediating effect of professionalism perception were verified. For activating the supervision, it is necessary to strengthen the educational supervision, systematize the supervision, and strengthen the supervisor education. To raise the professionalism perception, programs such as awards for outstanding manpower, social support, and employee education considering clients are needed. It is expected that studies on various variables for human resource management including job commitment for elderly leisure facility employees will be continued.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.13-27
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• 2015

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were "system/facility/equipment (15 papers)", "hygiene education (12 papers)", "production/delivery company (6 papers)", food materials (4 papers)" and "any combination of the above factors (9 papers)". The major problems are follow. 1) The problems of "system/facility/equipment" were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian's position), poor hygienic classroom in the case of class dining (students'), hard workload/intensity of labor, poor condition of cook's safety (cook's) and lack of parents' monitoring activity (parents'). 2) The problem of "hygiene education' were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook's), lack of personal hygiene education and little effect of education (students'). 3) The problems of "production/delivery company" were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of "food materials" cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.284-292
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• 2016

The purpose of this study was to analyze the personal hygiene status of foodservice employees as well as microbiological counts of their hands according to food safety education. A survey was conducted for employees who worked at five foodservice facilities, and the results of the survey were assessed using the SAS program (ver. 9.3). A total of 20 employees' hands were sampled to analyze aerobic plate counts (APCs), coliforms counts (CCs), and Staphylococcus aureus. The food safety education program was composed of four education sessions, including microbiological evaluation of employees' hands. According to the survey results, all employees wore a sanitary uniform, hair cap, and shoes. However, 96% of employees used the restroom wearing sanitary shoes, whereas just 20% of them washed their hands using the standard method. Additionally, employees washed hands after using the restroom (100%), before using single-use gloves (76%), after eating (76%). The results of the microbiological hazards analysis of foodservice employees' hands showed that the average numbers of APCs and CCs before cooking were 5.53 log CFU/hand and 2.95 log CFU/hand respectively, whereas the average numbers of APCs and CCs while cooking at foodservice facilities were 6.49 log CFU/hand and 3.29 log CFU/hand, respectively. Staphylococcus aureus was detected in 10% of their hands before cooking and 5% of their hands while cooking. The average numbers of APCs and CCs were significantly reduced before cooking as well as while cooking, and Staphylococcus aureus was not detected in any of the samples as the frequency of food safety education increased. In conclusion, this study shows that it is necessary for foodservice employees to regularly participate in food safety education with effective instruments in order to improve their hygiene level.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2004.11a
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• pp.331-336
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• 2004

In order to strengthen the competitiveness of port against calling for the huge vessel and reducing the shipping service time, the productivity of container terminal must be improved. This productivity variously results according to the kinds of productivity evaluation model, input elements like yard, equipment, employee, facility, etc,. But, it is discussed that the productivity is measured by partial productivity evaluation model or general input elements. Therefore, we measured for the productivity of the container terminal using the Developed the data Envelopment Analysis (DEA), which is developed in order to evaluate the relative efficiency of decision making units - it's difficult to clear cause and effect between input and output. We measured the whole productivity of container terminal in Busan according to decision of the correct input elements. And we investigated the change of the productivity measurement result according to input elements, presents more accurate productivity evaluation model in container terminal.