• Journal of Digital Convergence
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• v.17 no.3
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• pp.379-387
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• 2019

This study analyzed what the Servicescape factor of the student cafeteria in university is, whether food quality and price fairness show any mediating effect in relation between Servicescape factor and user satisfaction. First, analysis shows that Servicescape factors of cafeteria for university students are 'extensity', 'cleanness', 'aesthetic' and 'agreeableness'. Second, 'cleanness and 'aesthetic' factors are found to have positive(+) influences on user satisfaction. Third, 'cleanness', 'aesthetic' factors are found to have positive(+) influences on food quality. Fourth, 'cleanness' factors of food quality shows complete mediating effect in the influential relation between Servicescape factor and user satisfaction and 'aesthetic' factors shows partial mediating effect. Fifth, significant influence was not seen in all factors of price fairness by Servicescape factors of student cafeteria in university. Sixth, price fairness was found to play no mediating role in the influential relation between Servicescape factor and user satisfaction. This study will help understand the mediating effect of food quality and price fairness in the relation between the Servicescape of student cafeteria in university and user satisfaction.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.621-632
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• 2007

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $1501{\sim}2000won$, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, $6{\sim}7$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.488-502
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• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.544-557
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• 2010

This study was performed with Korean adults to investigate Makgeolli drinking behavior, preference, and perception about Makgeolli and health, as well as Makgeolli complaints and prices. A survey questionnaire was formulated to obtain information on demographic variables, drinking habits, and perceptions about Makgeolli's function, price, and complaints. The questionnaire was distributed to 468 adults living in the capital area. The results are as follows. Makgeolli (16.1%) was third preferred, following Soju (45.1%) and beer (30.7%), and no significant differences were observed by gender and income, but the preference for Makgeolli increased with increasing age (p<0.001). According to the survey, the largest reason both genders drank Makgeolli was that it tastes good. Men preferred Makgeolli for its health effects and cheap price, while women preferred it for the atmosphere while drinking it. Also, older people and those with higher incomes preferred drinking Makgeolli for its health effect rather than its good taste (p<0.001 for each). No significant difference was observed by gender for the question "Do you think that Makgeolli has a health-promoting effect?" Overall, 51% of the subjects gave positive answers and only 5.9% gave negative answers. Significantly, older people and those with a higher income had a higher rate of answering positively to this question. Belching (45.1%) and headache (29.9%) were the most common symptoms among the side effects of drinking Makgeolli. No significant difference was observed by gender or income, but older people had a higher rate of belching and fewer headaches than younger people (p<0.001). Women had a significantly higher rate of perceiving that Makgeolli was cheap than men. Age and income differences did not influence price perception. To the question "What is the ideal price for high quality Makgeolli", 32.1% answered that the present rate (1,000 won) was ideal, and 59.4% answered that a price between 1,000 and 2,000 won was ideal. These results indicate that the high preference for Makgeolli is due to its good taste and health effects. However, belching and headache caused by drinking Makgeolli were the most common complaints and, thus, must be solved. Some opinions indicated that Makgeolli must eliminate its low-quality image, but, according to this survey, most subjects answered that the ideal price of higher-quality Makgeolli should be increased slightly, which would cause price resistance.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.352-359
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• 2015

The purpose of this study was to analyze the motives for food choice using a Food Choice Questionnaire (FCQ). A FCQ, an instrument that measures the reported importance of nine factors underlying food choice, was administered to a representative sample of 157 adult respondents from 21 to 27 October 2013. Statistical analyses such as Descriptive statistics, Factor analysis, Reliability analysis, Pearson correlation, independent samples t-test, and analysis of variance (ANOVA) were performed on the data using the SPSS PASW Statistics 18.0 for Windows. According to the results, five food choice motivation factors were discerned: health, sensory and mood, convenience, price, and familiarity. The most important factors reported were price, sensory and mood, convenience, health and familiarity. We found that food choice motivation is distinguished by age, frequency of eating out, and consumption of HMR. Females in this study gave higher importance scores to health, sensory and mood, and familiarity. There were higher correlations between 'health' and 'sensory appeal and mood'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1766-1773
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• 2014

The purpose of this research was to scrutinize dieticians' perspective of seafood ingredients prices in school food-service. Suppliers' contract status, seafood ingredient usage and satisfaction, expectations regarding prices of seafood ingredients, and willingness to pay when HACCP is taken into account were studied. Through random sampling, the survey was conducted on 231 dieticians in 11 different educational districts and 12 elementary, six middle, and three high schools. Ultimately, 142 survey responses were taken into account. Data analysis was performed using SPSS v15.0 by descriptive analysis, ${\chi}^2$-test, and t-test. For contracts regarding seafood ingredients, competitive contracts composed 79.7%. Exactly 42.1% responded that contracts were breached, and 60.1% testified that product returns were due to excessive glazing of ingredients. The satisfaction rate of 'hygiene & sanitation of product' was the highest, whereas 'price of product' was the lowest. For 'recontracting intention', 'informal purchasing' showed higher rates compared to 'competitive bidding'. Reflecting upon the six main price factors, 'designation and maintenance of HACCP', 'price of raw seafood ingredients', 'processing costs', 'margin', 'logistic costs', and 'cost of standardizing seafood ingredients', dieticians' perceived 'impact on the anticipated price' on total cost was lower than present counterparts. This implicates that 'impact on the present price' of the six price factors is too excessive, suggesting that many dieticians are unsatisfied with the current prices of seafood ingredients. Furthermore, 52.8% of dieticians stated that the maximum additional payment of HACCP seafood ingredients should be less than 5%. Consequently, this research serves as basic information for reasonable pricing of seafood ingredients and contributes to increased seafood usage by school food-services.

• Food Science and Industry
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• v.44 no.3
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• pp.2-10
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• 2011

• Journal of KIISE
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• v.44 no.12
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• pp.1258-1268
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• 2017

Capturing real-time daily information on food prices is invaluable to help policymakers and development organizations address food security problems and improve public welfare. This study analyses the possible use of large-scale online data, available due to growing Internet connectivity in developing countries, to provide updates on food security landscape. We conduct a case study of Indonesia to develop a time-series prediction model that nowcasts daily food prices for four types of food commodities that are essential in the region: beef, chicken, onion and chilli. By using Twitter price quotes, we demonstrate the capability of social data to function as an affordable and efficient proxy for traditional offline price statistics.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.254-268
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• 2010

The purpose of this study is to determine the relative importance of restaurant attributes, preference in choosing a restaurant and to find out differences between segments. The web survey was conducted among 400 customers(aged from 20~39 years old) who lived in Seoul and Kyunggi, Incheon Province, from the period of August 23 to September 4, 2009. The statistical data analyses were performed using SPSS/WIN 12.0 for the conjoint analysis. The main results of this study were as follows : according to the analysis on the attributes and the levels of restaurants, the relative importance of restaurant attributes was assessed in taste (43.46%), price(27.62%), restaurant type(18.49%) and atmosphere(10.44%). Differences were found among three segments by the cluster analysis. Relative importance of restaurant attributes was assessed in price (45.96%), restaurant type(40.00%), taste(11.93%) and atmosphere(2.11%) in segment 1, taste(50.93%), price (33.37%), restaurant type(10.75%) and atmosphere(4.95%) in segment 2 and taste(56.24%), restaurant type (22.60%), price(14.06%) and atmosphere(7.10%) in segment 3. The results of the conjoint analysis indicated that customers preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'. The customers in segment 1 preferred a restaurant with 'not tasty food & simple menu', 'food priced more than 20,000 won', 'calm atmosphere' and 'the type of fine-dining restaurant'. The customers in segments 2 preferred a restaurant with 'tasty food & various menu items', 'food priced less than 10,000 won', 'exciting atmosphere' and 'the type of fine-dining restaurant' and the customers in segments 3 preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.671-680
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• 2013

This study was conducted to examine the consumption realities of processed food and the perception of food labeling with targets of university students attending schools in Daegu and Gyeongbuk areas. The reason for buying processed food was because it is easy to cook. As for the number of using processed food, it was answered that everyday dairy products, noodles, breads and snacks for 3~4 times a month, and meat processed foods, canned foods, sauces and frozen foods for 2~3 times a month. With regard to selecting processed products, both male and female students answered with taste and price first, barely considering the safety and nutritional elements. It turned out that they check the price, expiration date and country of origin in order upon buying processed foods. Most of them recognized food labeling, but answered that they checked it sometimes in order to check the 'expiration date' and the 'calories'. They were aware of the food nutritional contents indication. It was turned out that male students check it for nutrients and female students for weight control. The effect of the processed food indication was that it is easy to choose the necessary foods for health and as well as for comparing the food with other products. The satisfaction of the food labeling system was mediocre. The results indicated that the food indication system needs to be educated or promoted.