• Journal of the Korean Dietetic Association
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• v.14 no.1
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• pp.77-86
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• 2008

In Korea, delivery of preterm has increased gradually, preterm delivery rate was 6.4% in 1995 and 9.8% in 2002. The purpose of this study is to provide guidelines for preventing preterm delivery in aspect of health factors and food habits. The health factors and dietary habits were compared between preterm delivery group and full-term delivery group on to recognize risk factor of delivering premature. The results obtained are summarized as follows. The full-term delivery group showed a high rate of professionals and the preterm delivery group showed a high rate of the service industry, showing differences in kinds of occupation(p<0.05). Heights were higher in full-term delivery group(p<0.05). Among the nutrition supplements, iron supplement consumption was the most, period of the intake of iron was significantly longer for the full-term delivery group than for the preterm delivery group(p<0.05). Also, prevalence of coffee was higher in preterm delivery group(p<0.001). The activity level was higher in full-term delivery group(p<0.005).

• Journal of Nutrition and Health
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• v.47 no.5
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• pp.374-384
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• 2014

Purpose: Health professionals and policy makers confront the failure of provider-administered, conventional behavioral interventions in the fight against obesity epidemic. The aim of this study was to develop a tailored, cost-effective delivery system for a child obesity prevention and management program through technology convergence using Web-enabled smart cellular phones. Methods: Assessment of service needs and development of a delivery system for the program were based on a comprehensive literature review and expert reviews, and results from in-depth interviews and a need-assessment survey. Results: The user- and site-centered service delivery system using Web-enabled cellular telephones as the hardware platform for obesity prevention and management has been developed. A tailored informational service and intervention will be provided interactively between stakeholders through the platform. The potential legal issues associated with the service design have also been considered. Conclusion: The user-centered convergence design and platform based on principles of Transtheoretical Model and Stages of Change using the Health Promoting School framework could enable effective intervention and promote acceptance in the long-run.

• Journal of the Ergonomics Society of Korea
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• v.36 no.2
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• pp.157-168
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• 2017

Objective: This study aims to understand the motorcycle accident characteristics of food delivery workers and to present basic guidelines on accident prevention through accident. Background: It is known that food delivery workers have a high ratio of self-employed and youth workers, and occupations with frequent disasters. Therefore the occupation is known to really be in need of accident prevention policy. Method: This study analyzed the data of motorcycle crashes of 1,310 food delivery workers that have been approved as on-duty industrial crashes since 2015. The accident characteristics were examined by dividing them into driver related factors and accident related factors. Results: Among the motorcycle crashes of food delivery workers, 99.2% of the victims were males, 82.6% had less than six months of work experience. 76.2% of the victims were employed by the companies with less than five workers. In addition, there was a difference in accident characteristics according to age, type of cuisine, accident time of the day, injured organs and injured body part. Conclusion: The results of this study can be used as baseline data to devise systematic measures to prevent motorcycle crashes of food delivery workers. Application: Preventative measures for novice young part time workers including safety education/training need to be established.

• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.182-194
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• 2022

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

• Agribusiness and Information Management
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• v.7 no.2
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• pp.19-26
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• 2015

Recently, food delivery apps are seeing rapid growth into a market worth 1 trillion won under a simple but unique business model of connecting nearby restaurants with consumers via smartphone. Though basic similarities with social commerce exists in aspects such as mail-order sales intermediaries, startups, types of services and market competition structure, food delivery apps resemble social commerce in many ways in that they use excessive marketing to secure market dominance, causing a spike in consumer complaints. If the excessive marketing and increase in customer complaints are not rectified, the food delivery app could also see rapid decline as it gradually grows distant from consumers, just like social commerce. Accordingly, this study will identify the factors consumers recognize as important for continuous use vis-a-vis social commerce and food delivery apps to perform an empirical analysis on what areas need improvement. After deriving the four upper factors of product, information system and service along with eight sub-factors by referring to existing literature, the areas with opportunity for improvement were derived through satisfaction level and relative importance evaluation. The results of this study present a strategic direction for maintaining customers of social commerce and food delivery apps.

• Journal of the Korea Safety Management & Science
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• v.11 no.2
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• pp.179-185
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• 2009

This paper reviewed the relationship between boundary spanning behaviors and service quality, and the moderating effect of gender. Based on the responses from 204 employees in outdoor-food franchising system, hierarchical regression analysis showed that service delivery has positive relationships with all service quality factors, and external representation and internal influence have partly positive relationship with them. Gender appeared to have partly moderating effect on the relationship between only internal influence and service quality.

• The Journal of Industrial Distribution & Business
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• v.12 no.2
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• pp.19-27
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• 2021

Purpose: This study investigated the impact of key factors such as service quality, perceived benefit and brand familiarity on a consumer's intention to order online food delivery (OFD). In addition, mediating effect of electronic word of mouth (e-WOM) between relationships among selected key variables and OFD purchase intention is also assessed. Research design, data and methodology: This explanatory, quantitative study employed convenience sampling and collected data through online structured questionnaire from 304 respondents who are users of OFD apps based in greater Klang valley region of Malaysia. The data was then subjected to normality and reliability assessment followed by confirmatory factor analysis, validity assessment and structural equation modelling using IBM SPSS AMOS 24.0. Results: Findings revealed that service quality, perceived benefits and brand familiarity affects purchase intention positively and significantly. Perceived benefits demonstrated highest impact on purchase intention followed by brand familiarity and service quality. Findings also suggest that e-WOM fully mediates relationship between brand familiarity and purchase intention, however, the same was not observed for remaining two variables. Conclusions: The study has enriched OFD literature by investigating impact of selected key factors on purchase intention in the context of OFD. Implications, limitations and future research avenues are then discussed.

• Journal of Information Technology Applications and Management
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• v.28 no.2
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• pp.35-41
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• 2021

This study sought to find importance factors for the quality of Mongolian consumers' evaluation for fresh food through online purchase. To compare the priorities of factors determining the choice of service quality of online purchase for fresh food, this study used a decision model using the appropriate Analytic Hierarchy Process (AHP). Through a prior study, the main factors of quality were classified as delivery quality, product quality, marketing, and system quality, respectively According to the results of AHP the quality of deliver information and deliver duration time under delivery quality are the main factor, followed by hygiene and freshness of product quality were the next highest. When consumers purchase fresh food through an online market. they considered deliver information, delivery duration time, hygiene, freshness, and deliver cost as important factors.

• Journal of Arbitration Studies
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• v.31 no.1
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• pp.173-194
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• 2021

This study was conducted to investigate the effect of the factors of delivery app service failure on consumption well conflict emotion and complaining behavior targeting consumers with experience using delivery apps, and the results of the study are summarized as follows. First, when looking at the demographic analysis, the proportion of men was 58.1% and women were 41.9%, and the age group was the highest with 91.9% in their 20s. Second, as a result of testing hypothesis 1 that the factor of delivery app service failure will have a significant influence on consumer conflict emotions, failure to provide app information and failure to deliver/food service showed a significant positive (+) relationship. Third, as a result of the verification of Hypothesis 2, that consumer conflict emotions will have a significant effect on the consumer's continued use intention, it was found to be insignificant and rejected. Lastly, hypothesis 3 that consumer conflict emotions will have a significant effect on consumer complaints behavior is that negative word of mouth behavior, complaint behavior from service providers, and complaint behavior from service managers were adopted, but the complaint behavior was rejected by third parties.

• Journal of Information Technology Services
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• v.20 no.5
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• pp.89-104
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• 2021

Food delivery service combined with IT technology and HMR (Home Meal Replacement) are rapidly growing due to the COVID-19. Recently, the demand for salads along with HMR has increased among office workers in their 20s and 30s who are interested in health and beauty. Freshcode is a food startup with 6 years of experience that started selling salad products through O2O service. Freshcode applied for a patent for a service that collects orders from nearby areas and delivers them on the same day to a designated delivery address 'FCOSPOT' to save shipping costs. In March 2021, in recognition of the growth potential of the regular delivery service, Freshcode received an investment of 6 billion won in Series A. This study may have practical implications to early-stage startups and scale-up stage startups through a longitudinal case study on the growth of a single company. As for the research method, the lean startup methodology and lean canvas were used in the early stage of startup. In particular, the process of the build-measure and learn feedback-loop, which is the core of lean startup methodology, was applied to each major decision-making step. In the scale-up stage after 5 years, the business model canvas was used to schematize the growth as a food online O2O platform to verify continuous innovation. This case study has three main findings. First, the idea of 'FCOSPOT' was successfully implemented through the Lean Startup methodology. Second, Freshcode demonstrated the scalability of the differentiated business model of shared base delivery O2O. Third, a key factor of success was the digital integrated communication operation strategy that maximizes the experience for the created customers.