• Journal of Environmental Impact Assessment
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• v.32 no.6
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• pp.533-544
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• 2023

The Ministry of Agriculture, Food and Rural Affairs has been promoting policies to strengthen the functions of rural centers (culture, welfare, economy, education, etc.) and to ensure that services from the centers are delivered to and connected to hinterland villages. For this policy purpose, the rural center revitalization project and the basic living base creation project within the rural development projects are being promoted. However, in the process of carrying out the actual project, as the focus is on strengthening the functions of rural centers, service delivery and connection with hinterland villages are not being actively promoted. therefore, in this study, we analyze the projects previously carried out in Jeoksang-myeon, Muju-gun and the regional status, analyze the reasons why hinterland village services were not connected and activated, and propose a direction for the second phase of the basic living base creation project to be carried out in the future. As a result of analyzing the reasons for the failure of hinterland village services to be activated, problems such as disadvantages in accessing services due to dispersed residence in rural areas and limitations in topographical structure, and the lack of a service delivery system to develop demand in hinterland areas were found to be problems. Improvement measures were derived as follows. First, it is a stepping stone construction plan proposed to overcome topographical limitations. Establish a stepping base that will function as a service intermediate terminal to ensure efficient service delivery. Second, for a rational decision-making structure, we proposed a plan for deploying communication channels that could closely collect local opinions by operating various small-scale communities along with the efficient composition of a resident committee that includes residents of the central and hinterland villages and various classes. Third, it is a virtuous cycle of local manpower training plans that train local residents into professional instructors. We aim to complete a sustainable, resident-led service supply system by nurturing the most important service deliverers, that is, activists, in service delivery.

• Journal of Internet Computing and Services
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• v.20 no.4
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• pp.103-111
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• 2019

Due tothe popularity of personal web-casting 'Food Web Casting' program, the present study aims to examine its effects on real life. The study conducted a survey with Korean college students. Results from a survey of 256 participants showed that first, the most salient reason for watching 'Food Web Casting' was gratification for killing time and gratifications for food entertainment, information, vicarious, and para social interaction are followed. Second, vicarious gratification, killing time gratification, and vicarious gourmandism gratification had a positive effect on Food Wed Casting programs viewing time, while it is not found for effects of gratifications for information and pro-social interaction. Third, it is found that Food Wed Casting programs viewing had effects on viewing happiness and negative perception of fat people. However, it did not have an effect on frequency of food delivery service. Based on these findings,implication, limitations, and topics for future research are discussed.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.318-327
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• 2002

The purposes of this study were to: a) examine charateristics of foodservice manaegment practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of welfare institutions for the homeless in Korea. A total of 27 sites was analyzed by questionnaire survey. Satatistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 69% of total sites were males and 31% were female recipients. Average 60% of recipients were from 30 to 50 years old. Major diseases of recipients were high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,943 won and average food cost percentage was 29%. Average number of meals per day was about 600 meals. Mostl sites had one dietitian and 48.1% of sites had one cook as a full-time employee. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients' survey systems for evaluating meal satisfaction. Dietitians at sites had problems on lack of cooking professionals and low meal cost budget for providing higher quality of foods to cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.

• The Korean Journal of Food & Health Convergence
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• v.7 no.6
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• pp.9-16
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• 2021

There are two forms of medicine that have existed over time and are important in the delivery of expert health care. The forms of medicine are traditional and modern medicine. This study was aimed at assessing the awareness and perspective on the use and integration of traditional and modern medicine in a rural area of Sokoto State, Nigeria. Two hundred and seventy-one (271) respondents were recruited and a self-administered questionnaire on the awareness and perspective on use and integration of traditional and modern medicine was used to assess the participant's view. Among the participants, 200(73.8%) were females. The mean±SD age of respondents was 30.55±9.73 years. 80.8% of the respondents were aware of traditional medicine while 100% were aware of modern medicine. All respondents prefer modern medicine but about 28.8% support integration of both healthcare services. The results were considered significant when p-value was less than 0.005. There is a statistically significant relationship between the integration of traditional and modern forms of medicine and age, gender, religion, education, ethnicity and occupation but not for marital status. Though all the respondents preferred modern medicine to traditional medicine, some people still feel it will be good to combine both for a better healthcare system.

• 한국노년학
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• v.40 no.4
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• pp.617-638
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• 2020

It is important to maintain a healthy dietary habit to enjoy better health and quality of life in later life. However, taking care of one's dietary lifestyle at an older age may be a challenge. Especially, community dwelling low-income older adults are one of the most vulnerable population in regards to holding a well balanced healthy diet. The purpose of this research is to identify the current status of food delivery services for low-income older adults and explore related issues. In order to achieve the aim, this study conduced two sets of focus group interviews with 8 nutritionists and 7 social workers in Seoul. According to the research results, there are issues related to meals on wheels such as vague eligibility, poor operation conditions, work overload, and difficulty in realizing customized meal delivery. Food security for low-income older adults is a prerequisite for aging in place. It is necessary to discuss the ways to create favorable operating conditions to deliver customized meals and manage nutrition and hygiene from the perspective of social work.

• Journal of Nutrition and Health
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• v.57 no.3
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• pp.336-348
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• 2024

Purpose: The use of food delivery services is increasing continuously in Korea, which may lead to nutritional problems and obesity. Despite this, the research on the association between delivered food consumption and obesity has been insufficient. This study examined the relationship between delivered food consumption and dietary behaviors and obesity among young adults in Jeju. Methods: An online survey was conducted from March 15 to April 5, 2023; 312 participants aged 19-39 years were included in the final analysis. The frequency, types, and time of delivered food consumption were measured using a questionnaire. The dietary behaviors included the following: eating out, breakfast consumption, recognition of nutrition labels, and eating salty foods, vegetables, and fruit. Obesity was defined using the body mass index based on self-reported body weight and height. Results: Approximately 59.3% of the participants ordered delivery foods more than one time/week. The frequency of delivered food consumption was higher in people who consumed breakfast < 5 times/week than those who consumed ≥ 5 times/week (p = 0.0088). People who usually eat salty foods tended to consume delivered food more frequently than those who did not (p = 0.0377). On the other hand, people who consumed fruits ≥ 1 time/day had a higher frequency of delivered food consumption than those who consumed fruits < 1 time/day (p = 0.0110). After adjusting for the confounding variables, the group who consumed delivered foods more than three times/week had an increased odds ratio (OR) of obesity compared to those who consumed less one time/week (OR, 2.38; 95% confidence intervals, 1.12-5.06). Conclusion: Young adults in Jeju who frequently consume delivered foods tended to have poor dietary habits including skipping breakfast and eating salty, and they had an increased odds of obesity. The overall dietary patterns can be improved by providing nutrition education and developing policies to promote or support healthy food choices when ordering delivered foods or eating out.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.447-467
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• 1999

Most published work on product quality focuses on manufactured goods. The subject of service quality has received less attention. This distinction is important because some of the quality-improving strategies avaliable to manufacturers may be inappropriate for service firms. Services are performances, not objects. They are often produced in the presence of the customer, as in the cause of hotel restaurant services, quality occurs during service delivery, usually in an interaction between the customer and contact personnel of service firm. for this reason, service quality is highly dependent on the performance of employees, an organizational resource that cannot be controlled to the degree that components of tangible goods can be engineered. The study has begun as a basic study for customer satisfaction-oriented management in understanding the service quality of food & beverage products and through a systematic analysis of it. The major purpose of the study was to examine the relationship of the customer satisfaction and service quality in consideration of reliability, empathy, responsiveness, tangibility and assurance. An empirical research was conducted based on the previous theoretical studies. 286 customer at first class hotels in Seoul were selected as samples of this study. The time period of research was from February through March 1999, and answers were processed by SAS to yield frequency analysis, multivariate statistical analysis and regression analysis. The finding of the statistical treatment are frequencies, factor analysis, multiple regression analysis, path analysis. SERVQUAL method was used the service quality evaluation methods. After factor analysis, it was resulted to 3 factors. those were factor 1(assurance.empathy.responsiveness), factor 2(reliability), factor 3(tangibility). The findings of the statistical treatment are as follows. First, the attribute measurement of performance service quality was affected by customer satisfaction. Second, the attribute measurement of performance service qualify was affected by repurchase intention. Third, The attribute measurement of performance customer satisfaction was affected by repurchase intention. The result of study model was followed, service quality was affected repurchase intention than customer satisfaction. indirected effect through, service duality and customer satisfaction was affected repurchase intention.

• Journal of the Economic Geographical Society of Korea
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• v.25 no.4
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• pp.641-656
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• 2022

This article investigates how Baedal Minjok(BaeMin) has grown to be a dominant mobility platform operator in food delivery sector in South Korea and what roles its brand and branding have played in the process, drawing on the idea of origination. For the purpose, BaeMin is considered as a typical platformized mobility service provider and origination is framed to be an appropriate analytical lens for the business sector. For the origination conception, unlike mainstream neoclassical theory and concepts, is able to deal fairly well with the issues of imperfect competition, imperfect information, and monopolistic brand rent, which are apparent in today's platformized mobility services. Drawing evidence from textual data, empirical analysis pays particular attention to discursive and symbolic dimensions of BaeMin's socio-spatial biography. It is found that national origination underpinning ethnicity comprises an important pillar of BaeMin's brand and branding. Another form of place-based origination is also observed to matter, especially in the varied relation between the mobility service brand's owner and consumers. However, this configuration of BaeMin's brand origination has yet to be fully stabilized, as it has faced with serious challenges including brand vandalism and anti-brand movement especially since its merger to German food delivery platform giant Delivery Hero in 2020. This origination crisis moment appears to be associated with a series of contractions intrinsic to so-called 'platform capitalism'.

• The Journal of the Convergence on Culture Technology
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• v.6 no.3
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• pp.267-273
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• 2020

Beacon is a wireless communication device that can automatically recognize the smart device in the short distance and transmit the necessary data, Beacon is a representative Internet of Things (IoT) facility in the era of the 4th Industrial Revolution, which is utilized in various fields such as short-distance information delivery, mobile location service, shopping, and marketing, and is constantly evolving. In this paper, it is based on tourist site-based recommendation information service. A system is proposed that recommends customized information according to the user's interest, preference, etc. by incorporating beacon technology. In other words, it acts as an information agent that informs tourists of desired information. In order to meet the needs of tourists, it is necessary to build an intelligent tourism recommendation system. The personalized Korean food and tourism recommendation management system using the beacon technology proposed in this paper is expected to provide high-quality services not only to foreigners visiting Korea but also to Korean tourists.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.194-204
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• 2012

The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.