• Nutrition Research and Practice
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• v.15 no.sup1
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• pp.110-121
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• 2021

BACKGROUND/OBJECTIVES: Coronavirus disease 2019 (COVID-19) cases were first reported in December 2019, in China, and an increasing number of cases have since been detected all over the world. The purpose of this study was to collect significant news media reports on food services during the COVID-19 crisis and identify public communication and significant concerns regarding COVID-19 for suggesting future directions for the food industry and services. SUBJECTS/METHODS: News articles pertaining to food services were extracted from the home pages of major news media websites such as BBC, CNN, and Fox News between March 2020 and February 2021. The retrieved data was sorted and analyzed using Python software. RESULTS: The results of text analytics were presented in the format of the topic label and category for individual topics. The food and health category presented the effects of the COVID-19 pandemic on food and health, such as an increase in delivery services. The policy category was indicative of a change in government policy. The lifestyle change category addressed topics such as an increase in social media usage. CONCLUSIONS: This study is the first to analyze major news media (i.e., BBC, CNN, and Fox News) data related to food services in the context of the COVID-19 pandemic. Text analytics research on the food services domain revealed different categories such as food and health, policy, and lifestyle change. Therefore, this study contributes to the body of knowledge on food services research, through the use of text analytics to elicit findings from media sources.

• Food Science and Preservation
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• v.16 no.2
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• pp.276-285
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• 2009

This study evaluated the microbiological quality and safety of food items(seafood, meat, eggs, and frozen food) supplied to elementary school food services, during delivery, and analyzed the distribution/delivery system. To this end, 10 food items supplied by 13 factories in Daegu and Gyeongbuk were chosen for study. Beef and pork were delivered directly to schools in freezer vans. Seafood, chicken, and frozen food were delivered to schools by refrigerated vans(${\leq}10^{\circ}C$) that made other delivery stops before arriving at schools. After food was delivered to schools, total bacterial counts and coliforms(respectively) were as follows: mackerel($2.0{\times}10^2-3.2{\times}10^5$, $<5-4.0{\times}10^3CFU/g$), common squid($2.5{\times}10^4-6.6{\times}10^5$, $1.6{\times}10^2-6.0{\times}10^3CFU/g$), shellfish($3.2{\times}10^5-1.7{\times}10^3$, $4.0{\times}10^3-3.0{\times}10\;CFU/g$), boiled fish paste($1.9{\times}10^4$, <5 CFU/g), beef($9.2{\times}10^2-6.4{\times}10^4$, $<5-2.0{\times}10\;CFU/g$), pork($2.6{\times}10^3-1.3{\times}10^6$, $<5-2.7{\times}10^2CFU/g$), chicken($1.0{\times}10^4$, $2.4{\times}10^2CFU/g$), egg($<5-2.3{\times}10^2$, <5 CFU/g), frozen mandu($3.2{\times}10^3-9.5{\times}10^4$, <5 CFU/g), and frozen noodles($<5-9.0{\times}10$, <5 CFU/g). Bacillus cereus($2.0{\times}10\;CFU/g$) and E. coli($1.0{\times}10\;CFU/g$) were detected on shellfish, and Staphylococcus aureuswas detected on pork($3.1{\times}10\;CFU/g$) and chicken($7.8{\times}10\;CFU/g$). Most food items were double-wrapped in vinyl and placed in corrugated cardboard boxes prior to delivery, and the boxes weremixed with other food items when they were put in the vans. There was no cross-contamination during distribution. However, total shellfish bacterial counts increased slightly. These results indicate that foods need to be completely pasteurized during processing. Frozen food items should not be mixed and should be delivered by freezer vans(${\leq}4^{\circ}C$). The number of stops made during distribution/delivery should be reduced.

• Korean Journal of Social Welfare
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• v.47
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• pp.310-333
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• 2001

The purposes of this research were 1) to investigate the characteristics of the meal service participants; 2) to evaluate the food service utilization of the elderly; 3) to identify major factors that affect food service satisfaction of the participants in Chungchongbuk-Do. For doing this, 309 subjects were selected and the survey research method was adopted. The characteristics of the meal service participants were similar to the characteristics of general elderly population in Korea. The public assistant recipients were under representative in this sample, that is, most of elderly people who participated in meal service consisted of non public assistant recipients. It meant that meal service was not provided to low-income elderly people. The health status of the elderly people was stable to be able to attend to the meal service organizations. The most important reason to use a meal service was to see their friends. It showed that meal services played an important role to provide support systems to the elderly people in community. Thus, meal services should be provided to the elderly people with social services. In order to analyze the factors influencing food service satisfaction, multiple regression analysis was employed. The results showed that physical activity, contact with friends who met in meal service program, and the number of social services were the important variables to predict meal service satisfaction in this study. These findings contributed to a better understanding of developing a meal service planning. Several improvement strategies were recommended to provide effective meal services. First, socio-economical characteristics of the elderly should be considered to provide appropriate services. Second, meal services should be provided to the elderly people with social services. Third, home delivery meal services should be available to the home-bound elderly.

• Journal of Information Technology Services
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• v.21 no.2
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• pp.1-26
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• 2022

This study classified five types of online food subscription economy: replenishment, curation, surprise, membership, and visitation. An online survey was conducted with 314 customers who experienced 5 types of online subscription economy. This study selected the characteristics of the food subscription economy as convenience, perceived personalization, economic utility, and timeliness through previous studies. The effect of the four characteristics on perceived value (utilitarian and emotional) and the relationship between customer engagement and perceived value, which are dependent variables that have never been used in the food subscription economy, were verified through the S-O-R model. In this relationship, we demonstrated how consumers' personal tendencies, such as need for cognitive closure and self-efficacy, mediate between timeliness and perceived value related to online food delivery. The study results are as follows. Perceived personalization, convenience, and timeliness had a positive effect on the utilitarian value in the order. It also had a positive effect on emotional values in the order of perceived personalization and timeliness. On the other hand, economic utility had no significant effect on practical branches. Customer engagement had a positive effect in the order of emotional value and utilitarian value. The lower the need for cognitive closure the more positive the utilitarian value. The lower the self-efficacy, the more positive the emotional value was perceived. Through the above study, companies that want to operate or start an online food subscription economy need a strategic approach rather than unreasonable price discounts in pricing policy. In addition, it is necessary to focus on marketing activities that provide emotional value by focusing on perceived personalization, which is the satisfaction factor of online food subscription.

• Journal of the Korean Home Economics Association
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• v.31 no.3
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• pp.1-13
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• 1993

This study examined the expenditure on time-saving services and related variables. The time-saving services are food away from home, delivery food, dry cleaning, clothing care, helper and total service. The specific objectives of this study were: (1) to investigate the differences in the expenditure on time saving services according to social economic and demographic variables. (2) to investigate the differences in the expenditure on time-saving services according to role-overload, home goal orientation and work goal orientation. (3) to investigate the independent influence of variables related to the expenditure on time-saving services. For this objectives survey was conducted using interview. The data used in this study included 160 women living in Seoul from employed professional housewives, employed non-professional housewives and non-employed housewives. Statistical analyses were conducted using frequencies, percentiles, mean, oneway ANOVA, DUNCAN-test and multiple regression. The major findings were: (1) Wife's education, wife's age, income, tenure, level of living and employment status were significantly related to the expenditure on time-saving services by using the one-way ANOVA. (2) Income, education, level of living, number of children, and employment status explained the variance of the expenditures on time-saving services about 20%-39% by using a multiple regression method.

• Journal of Distribution Science
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• v.20 no.10
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• pp.67-77
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• 2022

Purpose: This study aims to determine the online shop service performance of fresh food products distribution, consumer motivation, and their relationship during the COVID-19 pandemic. Research design, data, and methodology: A survey was conducted online using Google Forms on 100 consumers of TaniHub application users. Data in the form of scale were analyzed descriptively to explain the service performance and consumer motivation. The service performance consists of technical services and marketing services. Technical service indicators consist of payment, delivery, and products. Meanwhile, the marketing service indicator consists of promotions and prices. The consumer motivation is characterized by reference, actualization, and lifestyle. The relationship between the two was analyzed using Spearman's rank correlation. Results: The most consumers are millennial generation who were active in social media. They are employees with Bachelor's and Master's qualifications and included in the middle economic groups. TaniHub online shop had good technical and fair marketing performance. The motivation of online shop consumers of fresh food products through the TaniHub application was high. Conclusions: The findings discovered a significant relationship between online shop service performance and consumer motivation. It indicates the need for improvement in marketing services, especially promotions, to improve the performance of this e-agribusiness company.

• The Journal of the Korea Contents Association
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• v.21 no.2
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• pp.35-48
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• 2021

With the advent of the Fourth Industrial Revolution, startups are leading the proliferation of logistics in life services in countries across the world. Logistics in life startups aim to differentiate themselves for traditional logistics companies by offering customized services that penetrate niche logistics market and enhance customer convenience and satisfaction. Through the development of mobile applications(apps) and platform a variety of life-enhancing services are becoming increasingly available to customers, such as on-demand, online-to-offline, convenience, reverse logistics, as well as last-mile delivery. In particular, logistics in life services are expanding into areas that include food delivery, home moving, cargo transport, laundry delivery, car washing, and car repair. In order for the logistics in life startups to succeed, they needs to offer highly usable apps to increase customer satisfaction and loyalty. Due to the nature of mobile phones, different evaluation criteria than those for websits should be used to determine the usability of apps. The purpose of this study is to evaluate the usability of representative Korean logistics in life apps through usability testing, discuss implications and offer improvement recommendations. Finally, the best Korean logistics app is compared with a top ranked app on Google Play for benchmarking purposes.

• Journal of Service Research and Studies
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• v.13 no.3
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• pp.57-69
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• 2023

Early morning delivery possesses distinct characteristics that differentiate it from standard delivery services. This service typically involves delivering products to customers during the early morning hours, primarily before 7 AM. While online early morning delivery offers various advantages from a customer perspective, it also presents challenges that sellers and online shopping companies need to overcome. The early morning delivery market is experiencing significant growth in the online food retail sector, incorporating both PC-based online shopping and mobile shopping. The objective of this research is to identify the factors influencing customer satisfaction and the intention to reuse in the context of early morning delivery for online shopping. To model the online shopping environment with early morning delivery, independent factors were categorized into three types: System Properties, Product Characteristics, and Delivery Characteristics. This study examined the relationships among these three independent factors, the mediating factor of customer satisfaction, and the dependent variable of the intention to reuse. To conduct this research, empirical validation of the research hypotheses was carried out using the final dataset for analysis. Within this study, the previously explored System Properties, Product Characteristics, and Delivery Characteristics were established. Summarizing the findings of the analysis, it was discovered that System Properties and Product Characteristics played a significant role in determining the quality of early morning delivery services for online shopping. While product diversity and convenience had a positive impact, it is noteworthy that Delivery Characteristics did not influence customer satisfaction. Consequently, it can be concluded that there is no effect on the intention to reuse.

• Food Science and Preservation
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• v.17 no.5
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• pp.586-594
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• 2010

We evaluated changes in the microbiological quality and safety of food items (vegetables, seaweed, and processed food) supplied to elementary school food services to evaluate the distribution/delivery system. Pretreated vegetables, seaweed, and processed food were delivered to schools in refrigerated (${\leq}10^{\circ}C$) vans that made several delivery stops before arriving at the schools. During the distribution stage, total plate and coliforms counts were: bellflower roots $7.6{\times}10^5-6.7{\times}10^6$ and $5.8{\times}10^4-5.2{\times}10^5$ CFU/g; blanched bracken $4.5{\times}10^3-2.1{\times}10^5$, $5.0{\times}10^3-1{\times}10^4$ CFU/g; onion $1.2{\times}10^4-1.4{\times}10^4$, $5.0{\times}10$ CFU/g; soybean sprouts $9.6{\times}10^4-6.3{\times}10^7$ and $1.1{\times}10^3-1.2{\times}10^7$ CFU/g; soybean curd < $10-9.7{\times}10^5$ and < $10-2.3{\times}10^5$ CFU/g; and starch jelly < $10-3.8{\times}10^3$ and <10 CFU/g. Bacillus cereus < $10-4.1{\times}10^2$ CFU/g, Escherichia coli $1.0{\times}10-2.0{\times}10$ CFU/g, and Staphylococcus aureus $1.3{\times}10^2-4.1{\times}10^2$ CFU/g were detected on peeled bellflower, whereas B. cereus < $10-4.1{\times}10^2$ CFU/g, Listeria monocytogenes $1.0{\times}10-4.5{\times}10^2$ CFU/g, and S. aureus $1.8{\times}10^2-4.5{\times}10^2$ CFU/g, were detected on soybean sprouts. Most food items were double-wrapped in vinyl and placed in corrugated cardboard boxes prior to delivery, but the boxes, when placed in vans, were not segregated from other food items being delivered to schools and other destinations.

• Journal of Nutrition and Health
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• v.53 no.5
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• pp.547-561
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• 2020

Purpose: This study was conducted to segment the delivery food market and to develop customized products and services. Methods: This study analyzed 636 responses collected from customers who ordered delivery food. Statistical analyses were conducted using the SPSS program (ver. 25.0) for frequency analysis, χ²-test, one-way analysis of variance, factor analysis, and cluster analysis. Results: Four factors were extracted by exploratory factor analysis (safety-orientation, convenience-orientation, taste-orientation, and economy-orientation) to explain the consumers' food-related lifestyles. The results of cluster analysis indicated that the 'low-interest group', 'convenience and economy-oriented group', and 'gourmet and economy-oriented group' should be regarded as the target segments. Characteristic analysis of each cluster showed that lowinterest group had higher rates of married (67.1%) and living with family (85.4%) than other clusters. The convenience and the economy-oriented group had higher rates of living alone (28.9%) than others. The gourmet and the economy-oriented group had a higher percentage of unmarried (62.0%) than the others. In addition, the average age of convenience and economy-oriented group (32.3 years) and gourmet and economy-oriented group (32.5 years) were significantly lower than the safety seeker (40.0 years) (p < 0.001). Difference analysis of the consumption practice according to the cluster, revealed significant differences in the order frequency (p < 0.001), main day to order (p < 0.05), source of information about delivery food (p < 0.001), order method (p < 0.001), and co-consumer (p < 0.01). In addition, the convenience and the economy-oriented group had significantly higher overall satisfaction than the others (p < 0.001). Conclusion: These findings suggest that customer segmentation based on a food-related lifestyle can be used to build a successful marketing strategy. Therefore, restaurant managers and delivery platform operators should consider developing products and services according to the segmentation to maximize customer satisfaction.