• 한국식품영양학회지
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• 제9권3호
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• pp.281-288
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• 1996

The purpose of this study was to develop the curriculum for the Department of Food Service Business in Junior College. The purpose of the curriculum development is to train professionals combined theory and practice for medium or small restaurant managers. We have developed a model curriculum, which was based on Job analyses for related business, analyses of the curricula of departments related with food service, and survey on the questionnaire. The subjects of the model curriculum are as follows. 1) Subjects related with Food and Food Sanitation, 2) Subjects related nth Cuisine, 3) Subjects related with Restaurant Management and Service, 4) Subjects related nth training In practical business, and 5) Subjects related with a foreign language. The effects on opening the Department of Food Service are as follows. 1) To train professionals (or food service business, 2) Activation of the study on Food Service Industry, 3) Establishment of the traditional food culture, 4) Activation of the Tourist Industry, and 5) To improve the Quality of restaurant employees.

• International Journal of Advanced Culture Technology
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• 제9권4호
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• pp.18-28
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• 2021

This study surveyed how retirees' evaluation of starting food service business affects the effectiveness their new business and quality of life, based on personal factors such as entrepreneurship and business-starting capability and environmental factors by using questionnaires. Bootstrapping was carried out in order to find out factors affecting rapidly changing new business environments and retirees' initial intent to start a business so as to verify basic hypothesis about relation between retirees' evaluation of starting food service business (social, economic, and psychological effects) and the effectiveness of their new business and quality of life and confirm whether the effectiveness of the new business acts as a medium between the evaluation of starting food service business and quality of life. In addition, PLS-MGA was performed in order to verify whether the correlations among test factors can be varied according to the kind of job the target retirees had. Having examined the basic thesis, it was found that social and economic factors had significant positive effect on the effectiveness of the new business, and social and psychological factors had significant positive effect on the quality of life. Having analyzed whether the effectiveness of new business acted as a media between evaluation of starting food service business and quality of life, there was no significant effect as a medium. Having studied whether the kind of job of the retirees controlled or affected the relations among evaluation of starting food service business, effectiveness of new business and quality of life, the results were as follows: in the office job retiree group, the greater economic factor led to increase of effectiveness of new business, while social and psychological factors influenced the quality of life; In the physical labor group, the higher social factor resulted in higher effectiveness of new business, which showed significant positive effect on the quality of life. Having researched about which element is considered to be most important in starting food service business, the most important element was found to be dish/menu, followed by staff management, accounting management, business management, and service education. Having analyzed relation between accomplishment and important consideration for starting food service business, "managers with entrepreneurship," "appropriate distribution of time to prepare for starting business," and "operation of practical field education programs" showed higher importance compared to the degree of satisfaction, so it is needed to more concentrate on the above matters. This study intends to raise retirees' awareness of starting business and help them live better life based on the analysis results, and further suggest detailed mechanism and specific operations of factors affecting retirees' decision making on starting business, such that they can use the information as basic materials to make better choices that can lead to successful business.

• 유통과학연구
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• 제10권11호
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• pp.11-20
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• 2012

Purpose - This study attempts to measure the management performance of a food manufacturer using the BSC as one of the main business management techniques used to achieve the vision of a corporation. Research design, data, methodology - The measurement of business performance of a Japanese food manufacturer was conducted from four perspectives of BSC. Matsui (2005) developed the 'Cross-analysis chart'. Results - First, there were many cases where a minor wastage of raw materials was related to increasing costs. Second, the food manufacturer should try to recover the investment cost through significantly increasing the rate of the facility's operations. Third, reducing personnel expenses could be an important issue in labor-intensive manufacturing. Fourth, customer management was very important in the food manufacturing business. Finally, the food manufacturer should actively consider proposals influencing the food culture to secure high profits in the future. Conclusions - There were many limitations in applying these results to Korean food manufacturers, as this study applied to and analyzed the results in the context of the Japanese food manufacturer.

• 품질경영학회지
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• 제51권2호
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• pp.263-282
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• 2023

Purpose: This study aimed to examine the impact of FSSC 22000 food safety management system characteristics on the business performance of food-related companies and to verify the mediating effect of organizational capabilities in the relationship between them. Methods: To achieve this, a survey was conducted among employees of food companies in Seoul and the metropolitan area that have implemented the FSSC 22000 food safety management system, and the following main results were derived. Results: First, the FSSC food safety management system factors, such as measurement/analysis and improve- ment, documentation, management responsibility, and service and product realization, were found to have a significant positive (+) impact on organizational capabilities. The relative impact was in the order of measurement/analysis and improvement, documentation, management responsibility, and service and product realization. Second, organizational capabilities were found to have a significant positive (+) impact on business performance. Third, the FSSC food safety management system factors, such as measurement/analysis and improvement, management responsibility, resource management, and documentation, were found to have a significant positive (+) impact on business performance. The relative impact was in the order of measure- ment/analysis and improvement, management responsibility, resource management, and documentation. Fourth, the factors of management responsibility, resource management, measurement/analysis and improvement, and documentation, excluding resource management factors, were found to have a positive impact on business performance through the mediation of organizational capabilities. Conclusion: The results of this study may provide important implications for the implementation and efficient operation and management of the FSSC 22000 food safety management system in enhancing the business performance of food-related companies.

• 한국조리학회지
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• 제20권4호
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• pp.296-309
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• 2014

본 연구는 외식업체의 식자재 관리수행과 구매방식 등이 기업의 경영성과와 성과만족에 미치는 영향관계를 확인하고자 하였다. 연구결과를 도출하기 위해 식자재관리, 구매방법 그리고 경영성과에 관한 이론적 고찰을 시행하였다. 본 연구의 분석결과는 다음과 같다. 첫째, 식자재 유통방식, 식자재 관리는 유통시스템만이 성과만족에 유의한 영향을 미쳤다. 둘째, 식자재 관리수행도 하위요인 중 식자재 유통방식, 식자재 관리는 식자재 관리 만족과 유통시스템 만족은 경영성과에 유의미한 영향을 미쳤다. 셋째, 식자재 공급방식, 식자재 만족, 구매방법 만족도는 식자재와 공급방식의 만족요인이 성과만족에 유의한 영향을 미쳤다. 넷째, 식자재 구매방식 하위요인 중 식자재의 만족은 경영성과향상에도 유의한 영향을 가지고 있는 것으로 나타나, 외식업체의 효율적인 식자재 관리 수행과 유통시스템 만족요인이 경영성과에 유의한 영향을 미치는 것을 알 수 있다.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2000년도 ITC-CSCC -2
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• pp.661-664
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• 2000

A workflow expresses the How of persons and things related to a business. To improve efficiency of a business, it is important to grasp and evaluate the actual situation of the current business. Till now, researches on workflows have been done almost on once business and these results can not be simply applied to food business. Besides, it is also important how to evaluate a food business workflow with a specific standard. In this paper, we propose a modeling method of food business by using hierarchical Petri net. Then we propose a concept, called throughput, as a standard to evaluate the workflows. Finally we show a method how to compute throughput and meanwhile apply a Petri net tool, Design/CPN, to do simulation of computing throughput. Our simulation result shows the modeling method and computation method of throughput are reasonable and useful.

• Journal of Microbiology and Biotechnology
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• 제30권2호
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• pp.187-195
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• 2020

To understand the molecular mechanism involved in the survivability of cold-tolerant lactic acid bacteria was of great significance in food processing, since these bacteria play a key role in a variety of low-temperature fermented foods. In this study, the cold-stress response of probiotic Lactobacillus plantarum K25 isolated from Tibetan kefir grains was analyzed by iTRAQ proteomic method. By comparing differentially expressed (DE) protein profiles of the strain incubated at 10℃ and 37℃, 506 DE proteins were identified. The DE proteins involved in carbohydrate, amino acid and fatty acid biosynthesis and metabolism were significantly down-regulated, leading to a specific energy conservation survival mode. The DE proteins related to DNA repair, transcription and translation were up-regulated, implicating change of gene expression and more protein biosynthesis needed in response to cold stress. In addition, two-component system, quorum sensing and ABC (ATP-binding cassette) transporters also participated in cell cold-adaptation process. These findings provide novel insight into the cold-resistance mechanism in L. plantarum with potential application in low temperature fermented or preserved foods.

• 한국식생활문화학회지
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• 제24권6호
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• pp.721-727
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• 2009

In this study, the current status of the business foodservice industry, evaluation of leftover food and customer satisfaction with foodservice at direct operation and consignment foodservice businesses in Chungbuk were examined. This study has managerial implications in terms of improving the quality and effectiveness of the business operation of the foodservice industry. The sample size of this study included 800 customers who use foodservices provided by 11 selected businesses including 6 direct operation and 5 consignment foodservice businesses. From these 800 customers, a total of 692 were used (direct operation foodservice (n=361) and consignment foodservice (n=331) businesses). The results were as follows; First, as for the main reasons for using the employee restaurants in types of direct operation and consignment foodservice business, 'the close location' had the high percentage. Approximately 41% of respondents were not satisfied with the foodservice in the employee restaurants. Second, leftover food from consignment foodservices was higher than that for direct operation foodservices. Third, there were significant differences in customer satisfaction with five areas of foodservice between the two types of food service businesses: food, sanitation, feeding environment, mealing process and information and service. Customer satisfaction in the direct operation foodservice was higher than that of the consignment foodservice. In terms of the satisfaction level of foodservices, mealing process was the highest, followed by sanitation, food, and information and service in the direct operation and consignment foodservice businesses. Overall, satisfaction with the business foodservice was affected by the customers' satisfaction in five areas of foodservices (e.g., food, sanitation, feeding environment, mealing process, information and service). Especially, 'food' and 'information and service' were important areas for determining overall customer satisfaction with foodservice. In addition, the overall satisfaction was negatively correlated with the quantity of leftover food in the direct operation and consignment foodservice business.

• The Journal of Asian Finance, Economics and Business
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• 제8권5호
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• pp.979-986
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• 2021

Online food delivery and food delivery apps have continued to grow exponentially in Malaysia. Fundamental aspects in entrepreneurship of the food and beverage industry, such as knowledge and attitudes towards online food delivery services being outsourced, have yet to be extensively recognized. The present study intends to explore this area of subject matter within the Malaysian context by using behavioral reasoning theory. The actual interview for this study took place in May 2020, and 14 interviews had been carried out. All interviews were audio-recorded with the consent from the respondents for reference purposes and subsequently transcribed verbatim. The transcripts were then checked against audio records. Content analysis was used to analyze the transcripts by focusing on n frequency counts and coding of themes. A qualitative method has been adopted by employing an interview to elicit the perspectives of entrepreneurs from Sarawak on the determinants and barriers in outsourcing online food delivery services. Results indicate that high potential in revenue, broad exposure to reach customers, convenience, and provision of job opportunities are the four factors that determine to outsource. In contrast, food quality maintenance, trustworthiness, high cost incurred, and consumer technology resistance are four factors that serve as barriers towards outsourcing third-party online delivery.

• The Journal of Asian Finance, Economics and Business
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• 제9권10호
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• pp.73-83
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• 2022

On the underpinning theory of the Resource Based Theory, this research examines the impact of corporate social responsibility and green marketing strategy on business performance with the moderating role balanced scorecard. Corporate social responsibility concentrates on related to government, the environment, customers, and employees. Green marketing strategy concentrates on approaches in terms of green products, green prices, green places, and green promotion. Business performance is measured by groups of indicators financial, and non-financial. The moderating role balanced the scorecard at the financial, customer, process, learning, and growth level. Research results with survey data from 419 managers at different food enterprises in Ho Chi Minh City processed through the structural analysis method, showed that corporate social responsibility has the strongest positive impact on business performance, followed by the green marketing strategy as the second strong positive impact on the business performance and results also showed that the balanced scorecard moderating role increases the level of the strong positive impact of the above relationship. Besides, it also showed the difference in the demographic control variables. Based on the findings, some implications are drawn to help the managers of enterprises improve the moderating role balanced scorecard when implementing corporate social responsibility and green marketing strategies thereby contributing to increasing business performance.