• 한국조리학회지
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• 제10권3호
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• pp.83-96
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• 2004

According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent's individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent's business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company's business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.

• 대한지역사회영양학회지
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• 제4권4호
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• pp.568-574
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• 1999

This paper was carried out to investigate the change of food consumption behavior of 733 undergraduate students due to the Korean Economic Crisis in 1997. After the economic crisis, undergraduate students in Ulsan statistically and significantly reduced the intake frequency of almost all foods except rice, kimchi, the Korean tea and the frequency of fast food restaurants used compared with before the economic crisis. The results show that the Korean economic crisis significantly effected the food consumption and restaurant use behavior of the undergraduates in Ulsan.

• 한국융합학회논문지
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• 제10권11호
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• pp.253-262
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• 2019

본 논문에서는 패스트푸드점 DID에 나타난 GUI 디자인을 알아보기 위하여 사용자를 대상으로 실태조사를 실시하였다. 이를 바탕으로 2017년 햄버거 업계 매출이 높은 롯데리아, 맥도날드, 버거킹, 맘스터치 네 곳을 선정하고, DID에 나타난 GUI 시각적 구성요소인 레이아웃, 문자, 색채, 그래픽, 동영상 등을 살펴보고 분석하였다. 그 결과 효율적인 GUI 디자인을 위해 패스트푸드점의 환경적 요인을 분석하여 복잡한 접근보다는 구분이 명확하고 정돈된 레이아웃, 주목성과 가독성이 높은 문자, 시인성이 높은 색채, 흥미를 유도하는 그래픽, 다양한 콘텐츠의 동영상을 사용자에 제공하는 디자인 방안을 제안할 수 있었다.

• 대한영양사협회학술지
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• 제25권3호
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• pp.165-177
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• 2019

This study examined the perception and behavior of fast food restaurant customers toward ordering kiosk nutrition information. Specifically, the influence of nutrition information transparency and information quality on behavioral intention and revisit intention were identified. In addition, the difference in the nutrition information transparency and information quality was analyzed according to the health consciousness of the customers. The study employed a self-administered survey that was distributed both online and offline from November 8~22, 2018. The sample of the study was customers who had experienced ordering from the kiosk in a fast food restaurant in the six months prior to taking the survey. A total of 250 (98.0%) respondents completed the survey, which was used for data analysis. As a result, there was a significant relation between transparency and nutrition information quality (P<0.001). The higher the visibility and inferability of the nutrition information, the better the nutrition information quality. Nutrition information quality has a significant impact on the levels of customer satisfaction and revisit intention (P<0.001). For the differences in the transparency and nutrition information quality by health consciousness of customers, the results indicated that groups with high health consciousness (3.74 or higher) perceived a higher transparency and nutritional information quality than those with a lower health consciousness. These findings can form the basis of a strategy in developing nutrition information of ordering kiosks in restaurants. In addition, it can be applied to academia and industry.

• 한국식생활문화학회지
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• 제16권2호
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• pp.147-157
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• 2001

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

• 한국식품조리과학회지
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• 제12권1호
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• pp.13-19
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• 1996

This study was to investigate dining behaviours of 420 businessmen living in urban regions (Taegu, Gumi, Young-Chon and Chang-Won) in Kyungbuk and Kyungnam. This survey was carried out by questionnaires. The results were summarized as follows; Among all respondents, dining out once a day was most frequent. Education (p<.05), age (p<.001) and marital status (p<.001) were significant. Socialization was the most frequent reason for dining out. In the choice of food, Korean food was the most frequent (68.1%). Taste (41.4%) was the most frequently cited reason for food selection followed by variety of food (18.8%) and price (8.8%). The respondents favorite foods were: Korean food; Doen Jug Soup (31.9%); Western food; Pork Cutlet (47.6%); Chinese food; Gan Ja Jang (31.2%); Flour-bared food; Kal Gook Su (55.4%), and Fast food; Ramen (26.4%). The most frequent choices of where to eat were the company cafeteria for lunch and Korean restaurant for dinner (p<.001). Responses to inquires concerning sanitation, facilities and service were mostly "normal". They wanted lower price (30.5%), a more variable menu (24.8%), and more vegetables and fruits (18.1%) in restaurant and cafeteria food. Age (p<.05) and marital status (p＜.001) were statistically significant.

• 한국식생활문화학회지
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• 제21권4호
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• pp.375-380
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• 2006

The purpose of this study was to research eating-out information search methods according to college student's lifestyle and their influences on overall satisfaction at fast-food restaurants in eastern province of Kangwondo. Lifestyle was divided into 7 factors and 6 clusters. According to the results, information search methods through Newspaper, magazine and word of mouth were used the most preferably by Cluster 3, 'Brand preference intention'. And TV advertising was used the most preferably by Cluster 4, 'Convenience intention', and the advertisement through internet was used the most preferably by Cluster 5, 'Health ${\cdot}$ effort intention'. However, Information searches through TV advertising and word of mouth had negative influence on the overall satisfaction. But method through internet had positive influences on the overall satisfaction. Eventually, it's proved that information search methods had significant differences according to student's lifestyle. And some information search methods influenced their overall satisfaction. Therefore, food-sonics corporations need to try reducing negative images of various advertisements and activating positive aspects of specialized promotion instruments.

• 한국식생활문화학회지
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• 제16권2호
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• pp.81-88
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• 2001

부산지역 대학생 340명을 대상으로 전통음식의 패스트푸드화에 관한 견해를 조사한 결과는 다음과 같다. 1. 조사 대상자는 남학생이 56.2%, 여학생이 43.8%, 20-24세가 66.8%를 차지하였고, 자기집에 거주하는 학생이 73.6%이었으며, 평균용돈은 16-20만원이 31.8%로 가장 많은 비율 차지하였다. 2. 패스트푸드가 식습관에 미치는 영향은 '입맛이 서구화 되었다', '지방의 과잉섭취가 되었다', '외식을 더 좋아하게 되었다', '비만가능성이 커졌다' 의 순으로 나타났으며, 성별(p<0.01)로 유의적이 차이를 보여 남학생은 입맛의 서구화, 여학생은 지방의 과잉섭취의 비율이 높게 나타났다. 3. 외국브랜드 패스트푸드점의 이용에 대한 견해는 '생각해보지 많았다' (32.9%), '이용을 자제해야 한다' (23.1%)로 나타났으며 전통음식 패스트푸드점의 이용에 대해서는 '가끔 이용할 것이다' (56.5%). '많이 이용할 것이다' (19.8%)로 나타나 빠른 시일내에 한국형 전통음식 패스트푸드업체의 개발이 필요한 것으로 보인다. 4. 국내브랜드 패스트푸드점에 대한 견해로는 '모르겠다' (32.1%), '맛이 떨어진다' (20.8%), '어쩐지 외국 브랜드보다 못하다' (13.3%)의 순이었고, 성별(p<0.01)로 유의적인 차이를 보여 맛의 차이는 여학생이, 가격의 차이는 남학생이 높은 비율로 꼽았다. 5. 전통음식의 패스트푸드점에 대한 견해로는 '전망이 있다'가 62.2%, '신속히 이루어져야 한다'가 15.5%로 나타났으며, 전통음식 중 패스트푸드화 할 수 있는 음식으로는 떡, 한과류(27%), 불고기, 음료, 빈대떡, 잡채, 갈비찜, 구절판의 순이었다. 6. 전통음식을 패스트푸드화 하는데 있어서의 문제점으로는 사람들의 인식(29.7%), 음식의 기계화와 자동화(26.2%), 정성부족으로 인한 맛의 감소(21.6%) 순으로 나타났고, 성별(p<0.01), 연령별(p<0.05)로 유의적 인 차이를 보였다. 7. 전통음식 패스트푸드점이 생기면 이용도에 관한 견해는 '가끔 이용할 것이다'가 56.5%, '많이 이용할 것이다'가 19.8%로 나타났고, 연령별(p<0.05), 주거상태별(p<0.05)로 유의적인 차이를 보였는데 연령이 많을수록 '이용치 않겠다'는 비율이 높았고, 특히 주거상태별로는 '전혀 이용치 않을 것이다'의 비율이 하숙생이 높게 나타났다. 본 연구는 유행에 민감하고 문화의 변화를 주도하며 패스트푸드를 가장 많이 이용하는 세대인 대학생들을 대상으로 우리의 전통음식을 패스트푸드화 하였을 때의 견해를 알아보고 그 전망을 살피기 위한 연구였다. 연구결과에서 나타난 바와 같이 유행의 첨단을 달리는 신세대라 하더라도 많은 비율의 대학생들이 전통음식의 패스트푸드화에 전망을 밝게 보고 있었으며 이를 위해서는 많은 문제점도 지적하였다. 이에 전통음식의 패스트푸드화와 상품화에 대한 인식이 고무적인 방향으로 변화하고 있어 앞으로 계속 그 추이를 연구할 가치가 있다고 사료된다.

• 한국식품영양학회지
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• 제27권1호
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• pp.120-127
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• 2014

The purpose of this study was to analyze the effects of celebrity endorsers used in fast food industry among highschool and undergraduate students. By taking the sample's age and income into consideration, the advertisement examples of fast food industries were chosen for this study. Data was collected by questionnaires from 400 students. For statistical analysis, the SPSS V19.0 was used for reliability and factor analysis, chi-square test and regression analysis. The results are as follows: First, there was a significant difference (p<0.01) in advertising effects according to gender and education level. Out of the consumers who were exposed to celebrity endorsers, the highschool students and women showed higher advertising effects. Second, the advertising attitude was positively related to brand images (F: 479.680, p<0.01) and buying intentions (F: 1101.427, p<0.01) as well as brand images on purchase intentions (F: 492.175, p<0.01). In conclusion, the consumers with positive attitudes towards advertisements will also evaluate brand images positively and be more likely to purchase the products.

• 한국조리학회지
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• 제18권3호
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• pp.121-136
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• 2012

본 연구는 외식서비스품질과 고객가치, 고객만족, 충성도 사이의 구조적 관계를 살펴보고자 하였다. 또한, 그 구조적 관계에서 고객가치의 매개역할을 살펴보고자 하였다. 본 연구의 목적을 달성하기위해 대구지역의 한식당, 패스트푸드, 피자레스토랑, 패밀리레스토랑을 이용해 본 경험이 있는 20-30대 소비자를 대상으로 할당표본추출을 시도하였다. 조사는 2010년 5월 20일-6월 20일까지 1개월간 진행되었고, 459부가 최종분석에 사용되었으며, IBM SPSS 19.0과 IBM AMOS 19.0을 사용하여 최종분석 하였다. 분석결과 접점서비스와 음식품질과 같은 외식서비스품질 요소가 고객가치, 고객만족에 유의한 영향을 미치는 것으로 나타났고, 고객가치는 고객만족과 충성도에 유의한 영향을 미치는 것으로 나타났으며, 고객만족은 충성도에 유의한 영향을 미치는 것으로 나타났다. 아울러 접점서비스와 음식품질이 고객만족과 충성도에 미치는 영향에 고객가치의 매개역할은 유의한 것으로 나타났다.