• 동아시아식생활학회지
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• 제24권5호
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• pp.544-551
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• 2014

This study investigated customer perception of nutrition labeling at fast-food restaurants in Korea. Five hundred and fourteen customers with previous experience at fast-food restaurants were surveyed in July 2012 in Korea. A total of 502 completed questionnaires were analyzed (98.0%). The questionnaires asked about the general characteristics of the subjects, their perceptions and opinions of nutrition labeling at fast-food restaurants, any nutrients they would like to see included in nutrition labels, and their preferred nutrition labeling methods at fast-food restaurants. Of the respondents, 59.4% were male and 40.6% were female; 42.4% indicated that they eat at fast-food restaurants two to three times a month. Half of respondents (54.2%) knew of nutrition labeling of fast-food restaurants, with females being more aware than males. Males trusted nutrition labeling at fast-food restaurants more than females did, and more males than females responded that nutrition labeling helps when selecting healthy menu items. As for satisfaction with nutrition labeling at fast-food restaurants, males were more satisfied than females, and customers between 30 and 39 years old showed the highest rates of satisfaction. Calories was the criterion that most respondents (66.3%) wished to pre-displayed, followed by sodium and trans fat levels. Respondents mostly preferred nutrition labels at fast-food restaurants to be in the form of symbolic icons (36.5%). The results of this study can help shape the application of nutrition labeling at fast-food restaurants and can be used to help establish guidelines for nutritional education for customers in Korea.

• 한국식생활문화학회지
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• 제7권2호
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• pp.91-96
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• 1992

Eight hundred college students in Seoul area were surveyed for consumer behaviors and opinions about fast food restaurants at library, student center and class room from August 26 to 30, 1991. The result of this study showed that 70% of college students preferred to eat hamberger or chicken and 49% of them visited to fast food restaurants 1-3 times per month. The reasons given by students for patronizing fast food restaurants were the following, from most to least frequence: 'convenient', 'pleasant atmosphere', 'nice place to stay with friends', 'taste of food', 'speed of service', 'to be able to stay as long as I want', 'hygiene', 'variety of food price', 'nutritious food'. Majority of college students(71%) selected their food by preference, but 22% of them done by price. They were least satisfied with price and quantity of fast food. Therefore, it is important to develop domestic brand fast food restaurants to lower the price of fast food.

• 동아시아식생활학회지
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• 제4권2호
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• pp.27-37
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• 1994

A survey was conducted to investigate consciousness of middle and high school students unsing fast food restaurants in Kwang-ju, from July 20 to August 20 in 1993. The results are follows; 1. There are many motives which drive students into fast food restaurants. Among those are its convenience as a place of meeting friends, pleasant and clean environment for eating, no time limit of staying there, hygiene of dining equipment and table ware. 2.The majority of the students used the fast food restaurants between 12:00 and 14:00 pm. It shows that time does not influence much on using there, because they answered in high percent that they use at any time. 3. Student usually pay individually and in some cases their friends or parents pay the bill. 4. Major factor in fast food selection was their tastes, nexts, were proper price, nutrition, and so on, They prefer their home food to restaurants fast foods. 5. The most of students have positive response to make traditional Korean foods into fast foods. The students, in particular, emphasized for the development of traditional Korean foods ; Sikhae and Sujonggwa(beverage), Docbokki, Japchae, kinds of rice cake and Jun. 6. Students suggested to be better fast food service, such as lowering the price, increasing the portion size and developing fast foods from the traditional Korean foods.

• 한국조리학회지
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• 제10권4호
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• pp.31-49
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• 2004

Nowadays, a knowledge management becomes more important as it recognizes and utilizes a industrial knowledge as a significant sources for the improvement of enterprise competitiveness. Moreover, a industrial value tends to be evaluated by a knowledge value. In this study, influencing factors (processes, compensation system, leadership and information technology) on the knowledge sharing for strategies in foodservice Enterprise were investigated. For processes, it was important that the sharing and collecting factors for restaurants in hotel, the knowledge sharing and collecting for family-restaurants, the knowledge utilization and collecting for fast-food restaurants and the knowledge utilization and sharing for special restaurants. In compensation system, both mental and physical compensation were not related with the knowledge sharing in hotel-restaurants. On the other hands, the knowledge sharing in family-restaurants, fast-food restaurants and special restaurants was highly affected by the mental compensation, which indicated that food-service. Enterprise should lay emphasis on mental compensation than physical compensation. In industrial cultures, the influencing factors on the knowledge sharing were rational culture and progressive culture for restaurants in hotel and fast-food restaurants, and for special restaurants and family- restaurants, respectively. The ordering leadership was important factor for restaurants in hotel, fast-food restaurants and family-restaurants, while the knowledge sharing in special restaurants was more influenced by the supporting leadership. For information technology, it was important that the information utilization for restaurants in hotel, special restaurants and fast-food restaurants, and both information utilization and ability for family-restaurants.

• 한국식품조리과학회지
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• 제19권3호
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• pp.363-373
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• 2003

The purpose of this study was to identify university students' attitude to the foodservice attributes in their contribution to the selection or a fast food restaurant. Among 300 subjects, 214 were used in the analysis. The frequencies, Descriptives, ANOVA and t-test were used for the statistical analyses in this study. The findings from this study were as follows: firstly, there were no significant differences in the importance (or salience) of the foodservice attributes between the three different types of fast food restaurant. Secondly, there were no significant differences in the foodservice attributes between the means of the importance and salience for each of the selected fast food restaurants. Thirdly, there were no significant differences in the foodservice attributes in determining between the three types of fast food restaurant. Fourthly, there were no significant differences for the foodservice attributes between the mean importance (or salience) and universal mean for each of the selected fast food restaurants. Finally, the results of this study could provide some insight into the type of marketing strategies that may be successfully used by marketers who manage fast food restaurants.

• 유통과학연구
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• 제11권2호
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• pp.35-44
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• 2013

Purpose - Until recently, studies on customer values for restaurants recognized two path structures; the SERVQUAL model, that is, service quality? perceived value? customer satisfaction? behavioral intention, and the customer value? customer satisfaction? behavioral intention path that categorizes customer values into functional value and hedonic value. This study, instead, classifies the consumption values of fast-food restaurants based on the consumption value system provided by Sheth, Newman and Gross (1991) and illustrates the new path structure, consumption value? customer satisfaction? behavioral intention, targeting college students for a generalization of the consumption value system of fast-food restaurants. Research design, data, and methodology - This study establishes five hypotheses based on the relationship between each type of consumption value (functional, emotional, social, and epistemic) and customer satisfaction, and the relationship between customer satisfaction and behavioral intention. For this analysis, data was collected by conducting a pre-test and administering a survey to 213 college students who are regular customers at fast-food restaurants in Seoul, Korea. The data collected was then analyzed using SPSS 15.0 and AMOS 6.0 statistical packages. Results - The study showed that: First, the consumption values of fast-food restaurants are classified into the following four categories: functional value, emotional value, social value, and epistemic value while consumption value can be applied to customer value of fast-food restaurants. Second, the functional and epistemic values had a positive impact on customer satisfaction. The resulting satisfaction is attributed to the intrinsic characteristics of fast-food restaurants like the consistent quality of food, reasonable prices, fast service, and unique or new experiences on every visit. On the other hand, emotional and social values did not affect customer satisfaction. The results on emotional value differed from the general studies on restaurants while the results obtained for social value were not consistent with the studies on high-end restaurants. Third, customer satisfaction had a positive impact on behavioral intention. The survey showed that college students reflected behavioral intention - repurchase intention and word-of-mouth - if they were satisfied with the food quality and employee services provided. Simultaneously, it was seen that the impact of functional value on customer satisfaction of fast food restaurant goers was more than that of epistemic value. Conclusions - The consumption values of fast-food restaurant users could be classified into four categories, functional, emotional, social and epistemic values, based on the consumption value system provided by Sheth, Newman and Gross (1991). It proved that the customer values of restaurant goers can be extended to the path structure of consumption value? customer satisfaction? behavioral intention to confirm its generalization. The study also showed that marketing managers need to focus more on the factors that influence functional value as the fast-food restaurant users consider timely services with the consistent quality of food at a reasonable price and at a convenient place more important than the new experiences or uniqueness.

• 대한지역사회영양학회지
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• 제26권3호
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• pp.177-187
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• 2021

Objectives: This study investigated the different perceptions of customers toward traditional and non-traditional fast-food restaurants regarding restaurant healthfulness, corporate reputation, and the impact of corporate reputation on loyalty intentions through corporate social responsibility (CSR) motive. Methods: An online survey was conducted on U.S. residents who were aware of fast food restaurants' CSR activities. Participants selected one fast food restaurant participating in CSR activities, coded as either traditional (n = 117) or non-traditional (n = 48), and answered questions about the selected restaurant's healthfulness, reputation, CSR motives, and loyalty intentions. The participants' perceptions of healthfulness and corporate reputation of the two types of fast-food restaurants were compared. A mediation path of corporate reputation - CSR motive - loyalty intention was analyzed. Results: Non-traditional fast-food restaurants (5.02 ± 1.26) were perceived to be more healthful than traditional ones (3.93 ± 1.72). The participants perceived that compared to traditional fast-food restaurants, non-traditional ones had a better overall corporate reputation (P = 0.037), were more concerned about their customers (P = 0.029), better workplaces (P = 0.007), more environmentally and socially responsible (P < 0.001), and offered higher quality products and services (P = 0.042). Significant positive correlations were shown between restaurant healthfulness and corporate reputation (P < 0.001 for all reputation items). The suggested mediation path was supported with 95% CIs excluding zero, implying that when fast-food restaurants had a better reputation overall, were customer oriented, good employers, strong companies with a good product and service quality, social and environmental responsibility, the participants were more likely to perceive their CSR activities to be sincere and were hence loyal to that restaurant. Conclusions: Overall, participants were more favorable towards non-traditional fast-food restaurants which had a healthier image and better reputation than traditional ones. Therefore, fast food restaurants need to consider offering healthy food and enhance their image, which would maximize the return on their investment in CSR.

• 대한가정학회지
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• 제44권10호
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• pp.109-120
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• 2006

This study was conducted to provide basic data for desirable food culture by surveying the perception and utilization of Korean traditional food and fast-food from 6th grade elementary school students in the Ansan region. According to the survey, elementary school students have insufficient perception about Korean traditional food but they understand fast-food relatively well. The key factor for their concern in Korean traditional food was the mass media, while the variety of tastes and quickness were key factors of fast-food. Among the respondents, 76.0% chose Korean traditional food as more nutritious than fast-food. From the investigation of their diet situation, daily meals came out as Korean traditional food, while fast-food covered snacks and nighttime meals. Normally, just following their parents' selection was the biggest reason for going to Korean traditional food restaurants. They chose fast-food restaurants because the price is proper and they can use that place for their conversation. Among Korean traditional foods, their favorite was "Gal-bi-zim" (beef ribs stew), and among fast-food, they liked hamburger and pizza. Over 90% of male and female students ate fast-food within 30 minutes, which was less than Korean traditional food. Generally, Korean traditional food was relatively more expensive than fast food. Respondents usually went to Korean traditional food restaurants with their parents and family members, whereas they went to fast food restaurants mostly with their friends. Positive factors of Korean traditional food, in order of satisfaction, were taste, hygiene, price, and quickness, while those of fast-food, in the same order, weretaste, price, quickness, and hygiene.

• 한국식생활문화학회지
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• 제21권5호
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• pp.524-535
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• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

• Journal of Nutrition and Health
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• 제47권3호
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• pp.206-213
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• 2014

본 연구에서는 패스트푸드점 아르바이트생 118명과 패스트푸드점 외의 음식 관련 서비스업에서 일하는 아르바이트생 115명을 대상으로 설문조사를 실시하여 식습관과 패스트푸드에 대한 인식 및 패스트푸드 섭취 빈도 등을 비교하여 두 집단 간에 차이가 있는지를 남녀별로 나누어 파악하고자 하였다. 남자의 경우 패스트푸드점 아르바이트생과 그 외 아르바이트생에 있어서 연령, 신분, 주거형태, 용돈, 음주, 흡연, 일하는 시간 및 시급에는 차이가 없었으며, 음주횟수에 차이가 있었다. 여자의 경우 패스트푸드점 아르바이트생은 그 외 아르바이트생에 비해 20세 이상의 대학생이 더 많았고, 6시간 이상으로 일하는 학생이 많았으며, 시간당 급여가 더 높았다. 여자의 경우 패스트푸드점 아르바이트생이 그 외 아르바이트생에 비해 식사 횟수는 적고, 간식으로는 패스트푸드를 먹는다고 한 사람이 더 많았으며, 남녀 모두 야식을 더 자주 먹는 것으로 나타나 식습관이 더 나쁜 경향이 있었다. 또한 패스트푸드점 아르바이트생은 그 외 아르바이트생에 비해 남자의 경우 과일류의 섭취빈도, 여자의 경우 콩 및 콩제품의 섭취빈도가 유의적으로 낮았다. 또한 패스트푸드점 남자 아르바이트생은 패스트푸드의 장점에 대한 인식 점수가 더 낮았다. 패스트푸드점 아르바이트생은 남자의 경우 햄버거류, 피자류, 탄산음료, 여자의 경우 햄버거류, 감자튀김, 도넛, 탄산음료에서 그 외 아르바이트생보다 유의적으로 섭취빈도가 높았으며, 연령, 신분, 주거형태, 용돈, 음주, 흡연, 일하는 시간, 시급 등으로 보정한 후에는 남녀 모두 햄버거류, 피자류의 섭취빈도가 유의적으로 높았다. 총 섭취빈도도 패스트푸드 아르바이트생의 섭취빈도가 더 높았으며, 연령, 신분 등으로 보정한 후에도 여전히 유의적인 차이를 나타냈다. 이와 같이 패스트푸드점에서 일하는 아르바이트생은 그 외아르바이트생보다 식습관이 더 나쁘고, 패스트푸드를 더 자주 섭취하고 있었다. 따라서 패스트푸드 아르바이트생은 결식하지 않고, 다양한 식품을 충분히 섭취하도록 노력하는 등의 좋은 식습관을 갖도록 더 노력해야 할 것이며 이를 도울 수 있는 영양교육이 요구된다.