• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.83-93
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• 2004

A total of 321 salaried employees were surveyed by a questionnaire to assess consumers perceptions on factors influencing their food choices when they go to a restaurant. The questionnaire consisted of 5 pages and each page contained a same 26 popular food list from various restaurants in JinJu in a column and 5 attributes (e.g. taste, price, fullness, healthiness) in a row. So the respondents were asked to rate a total 25 attributes on the points which the columns and the rows met, using a 5-point scale. The data were analyzed using the SAS program for factor analysis. Five factors which influence consumer's restaurant choice were emerged. They were named as follow: Factor 1:preference and purpose, Factor 2:taste, Factor 3:snack, Factor 4:convenience, Factor 5:concern about obesity. Most of respondents were satisfied with the taste and the healthiness of foods of restaurants in Jin-Ju. The younger and the female groups had more positive attitudes on eating out andi willing to use it frequently. Fullnes, healthiness, and price were important criteria in choice and preference of a restaurant. However, they didn't much consider the food safety. Taking account of the character of Korean food about fullness, healthiness, and resonable price, consumers might prefer Korean food to fast food or foreign food.

• Korean Journal of Community Nutrition
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• v.24 no.3
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• pp.208-222
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• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.43-51
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• 2006

Producer prices of raw milk include following elements: a basic price, payment according to fat content, payment according to bacteriological quality and somatic cell count. The quality of raw milk has increased since last change of payment system according somatic cell count. But last change of payment system according to fat content is not effective. It is necessary to widen the range of equal price by fat content. Also it is necessary to include payment according to protein content.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.481-489
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• 2012

This study examines the effects of restaurant attributes on customers' perceptions of price and brand reputation. Four restaurant attributes were used to represent restaurant quality. Multiple regression was conducted to measure the relationships between the four restaurant attributes and price and brand reputation. Further, an independent T-test was used to compare differences between perceptions of locals and tourists with regard to restaurant quality under two categories (price and brand reputation) after they selected a restaurant. Results of this study revealed that residency did not have a significant impact on customers' perceptions of price or brand reputation, whereas restaurant attributes did have an impact. Taste was a predictor of perceived price, whereas service and atmosphere were predictors of brand reputation. In addition, comparison of restaurant attributes between locals and tourists showed that sanitation and service were significantly different in accordance with price and atmosphere, whereas taste and service were significantly different in accordance with brand reputation. Locals showed higher means for each restaurant attribute compared to tourists.

• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.280-290
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• 2020

Objectives: This study investigated the menu and nutritional contents of convenience store lunchboxes, and evaluated the nutritional content by meal type, price, and store brand. Methods: In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range. Results: Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand. Conclusions: Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.

• Journal of Korean Society of Rural Planning
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• v.28 no.2
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• pp.41-50
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• 2022

The primary purpose of this study is to identify various factors that affect farmland prices according to changes in the actual transaction price of farmland over the past decade, and to use this to derive policy implications for price stabilization. To this end, the farmland price model are constructed at the parcel level in the case area (Namwon-si, Jinju-si). The analysis method is based on the Hedonic price function, and the OLS and the quantile regression are used for the parcel level model. As a result of estimating the parcel level farmland price model in the case area, the larger the parcel area, the lower the farmland price, and the higher the farmland price outside the agricultural promotion area. It was found that there was a price difference according to the type of special purpose areas, and the location characteristics showed some differences across the cities. The farmland price models presented in this study are suitable for identifying the factors affecting farmland prices, and are expected to be highly utilized in that it is possible to construct flexible variables suitable for regional characteristics.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.131-141
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• 1996

Food consumption patterns are predictors of nutritional status at all age levels and vary among and between different age groups. This study was designed to asses food habits and fast food eating patterns of college students in Ulsan area through questionnaries. Data from 330 useable forms was analyzed for percent differences, frequency of consumption, and statistical significance of differences between male and female students (T-test and chi square methods were utilized). Food habit score of female students was significantly higher than of male students. The reason for using fast food chain was 'convenience' or 'good taste'. The most preferred food by subjects was noodle or dumpling and least preferred food was pizza. In general, they had a higher satisfaction scores in taste and service of fast food and lower scores in amount and price of it. From this results it appears there is a need for developing domestic brand fast food to lower the price of fast food and giving the nutrition education for proper food selections and eating patterns.

• Journal of the Korean Home Economics Association
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• v.44 no.10
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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.

• Korean System Dynamics Review
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• v.10 no.3
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• pp.47-79
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• 2009

The paper examines dynamic relationship among 'Limit to Growth' factors in Korea using causal loop diagram. It also aims to explore policy implications for Korea in overcoming current difficulties and future crisis we may face. For this purpose, five factors -economy, population, resource, environment, food- used in the were adopted as an analytical framework. Findings show that Korea is fragile to external shock such as world economic crisis, food price surge, and resource price -including energy price- hike. High dependency of energy, food and resource on foreign market was found to be a major source of limit to growth in Korea. Furthermore, environmental problems like global warming could be a major external shock that could hit Korea harder than the rest of the world. Policy implications and measures for these problems were discussed too.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.37-56
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• 2001

This study was to examine what factors of Relationship marketing are in Korean, Chinese, Japanese, and American. The seven factors of relationship marketing consist of facilities/atmosphere, convenience, level of factors, customer-contact service, communication service, relevance of price, customer benefits. The empirical results and implications are as follows. First, the facilities/atmosphere, relevance of price in Korean restaurants convenience, level of food in Chinese customer-contact service, level of flood in American restaurants were high. Second, among activities of relationship marketing, facilities/atmosphere, convenience, level of food, relevance of price were significant higher in Korean restaurants than in others, and customer-contact service, communication a7vi7e, customer benefits were significant higher in American restaurants than in others.