• Journal of Microbiology and Biotechnology
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• v.29 no.9
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• pp.1470-1477
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• 2019

${\beta}_2$-adrenergic receptor (${\beta}_2-AR$) was expressed efficiently using Bac-to-Bac Baculovirus Expression System in Sf9 cells as a bio-recognition element for multianalyte screening of ${\beta}$-agonist residues in pork. Sf9 cells were selected as the expression system, and codon optimization of wild-type nucleic acid sequence and time-dependent screening of expression conditions were then carried out for enhancing expression level and biological activity. Under optimum conditions of multiplicity of infection (MOI) = 5 and 48 h post transfection, the protein yield was up to 1.23 mg/ml. After purification by chromatographic techniques, the purified recombinant protein was applied to develop a direct competitive enzyme-linked receptor assay (ELRA) and the efficiency and reliability of the assay was determined. The IC50 values of clenbuterol, salbutamol, and ractopamine were 28.36, 50.70, and $59.57{\mu}g/l$, and clenbuterol showed 47.61% and 55.94% cross-reactivities with ractopamine and salbutamol, respectively. The limit of detection (LOD) was $3.2{\mu}g/l$ and the relevant recoveries in pork samples were in the range of 73.0-91.2%, 69.4-84.6%, and 63.7-80.2%, respectively. The results showed that it had better performance compared with other present nonradioactive receptorbased assays, indicating that the genetically modified ${\beta}_2-AR$ would have great application potential in detection of ${\beta}$-agonist residues.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.598-610
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• 2019

The purpose of this study was to investigate the quality characteristics and antioxidant activity by collecting four times on six samples of Jeonbuk regional soybean pastes (Doenjang) traditionally prepared for this study. The water content of samples decreased according to progress of the aging period and the water content of the fourth sample collected was 42.40~59.64% (p<0.05). The salinity of the fourth Doenjang samples was 11.80~18.60%. The amino-type nitrogen content was 122.67~540.33 mg% immediately after the preparation of Doenjang in the Jeonbuk region and the content of the fourth collection samples increased from 251.49 to 982.36 mg% (p<0.05). The isoflavone glycosides decreased but daidzein, genistein and glycitein, which are aglycones, increased during aging periods. The total polyphenol content of the fourth collected samples was 11.99~19.27 mg GAE/g (p<0.05). The DPPH radical scavenging activity, ABTS radical scavenging activity and FARP of the fourth Doenjang samples were 51.88~81.21%, 84.14~90.32%, and 1.08~3.11 mg Trolox/g, respectively. As a result of quality analysis on Doenjang, the superiority of traditional Doenjang has been proven by the increase of amino nitrogen content and antioxidant activity according to the aging period. However, factor analysis on quality differences of regional Doenjang should be conducted to ensure standardization and quality improvement.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.128-137
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• 2008

The importance of brand and brand equity has greatly increased not only in the professional perspectives but also in academic viewpoints. Especially, lots of related studies have been focused on the components of brand equity itself. However, this study concentrates on the relationships of brand equity components for understanding consumers' attitudes toward the brands of the food-service businesses. The basic research model consists of 4 brand equity components: brand awareness, perceived quality, brand image, and brand preference. Research data are gathered through survey questions responded by university students. For statistical analysis, correlation analysis, factor analysis, and covariance structure analysis are carried out. The result of this study are summed up as follows. Among the brand equity components, brand awareness had a great effect on perceived quality(path coefficient; 0.476). Brand image highly influenced brand preference(path coefficient; 0.439).

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.200-215
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• 2006

This study carried out to assess the quality of the information presented on the internet about nutrition specifically in the field of health functional food by monitoring with 10 panels from May, 2004 to October. Four hundred seven relevant websites were initially selected from a process using 5 search engines and the keywords ‘food’ and ‘nutrition’, and 404 sites actually met all inclusion criteria. Most of the sites evaluated 219 (54.20%) were commercial sites and then distributed noncommercial organization site 93 (23.0%), individual site 92(22.8%). Assessment quality indicator was carried out using the 17 necessary requisites, which has been developed to enable users and information providers to judge the quality of food and nutrition information. The mean score for quality grade was 11.07, five site out of a maximum score of 17 and two sites with the lowest total scores for the quality of food and nutrition information. Noncommercial organization site assessed achieved the highest score in accurate and useful informations to the public. Low ranked sites had the most inaccurate or misleading information, emphasizing only the positive aspects of the information, with little or no evidence. Many commercial sites used personal testimony as the most popular ‘proof’ for the effectiveness of product. This was anecdotal rather than scientific evidence based on which the objective validation was difficult to be made. Therefore, it can be challenging for both public and health professionals, to sort out useful information from a plethora of advertisements and promotions on the web sites. Our results suggest that nutrition professionals should talk about useful information of health, food and nutrition with public and help them find the best available information when using the internet.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.199-212
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• 2012

Recently, the government, academia and the food service industry have keen interest in tbe globalization of traditional Korean food. The purpose of this study is to find out the impact of service quality on customer satisfaction and management performance. Korean food restaurants and 188 customers living in Ulsan area were the subjects of empirical analysis. So as to achieve the research purpose, we conducted factor analysis, reliability analysis, multiple regression analysis, correlation analysis and frequency analysis through SPSS 12.0 program. The analysis results are as follows. There are 3 factors in the service quality of a Korean restaurant. Customer satisfaction and management performance are drawn as one factor. The correlation analysis among the service quality factors, customer satisfaction and management performance show that they all have positive (+) correlations. Regarding the service quality of a Korean restaurant, the physical environment has the biggest impact, followed by human service and convenience. Regarding the service quality of a Korean restaurant, human service and the physical environment have a significant impact on management performance. Satisfaction of customers who visited Korean restaurant has a significant impact(p<0.001) on management performance.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.236-242
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• 2000

Due to the diversification of the food industry and its heightened competition, the marketing strategy to be required the most would be to improve competitiveness by enhancing customer loyalty as a resulting variable of customer satisfaction. Thus, this study, taking a food service provider as a subject, is to find factors and the scope of the perceived quality ; and to analyze how far the perceived service quality factor as such could explain customer′s overall satisfaction and customer loyalty ; finally to provide basic data for establishing a customer satisfaction marketing strategy as related to customer loyalty. The results of the study are as below. 1) 25 factors of service quality perceived by a food service provider have been categorized into 8 independent dimensions through factor analysis. Each of them are named ′Employee attitude′, ′Cleanliness′, ′Reputation′, ′Reliability′, ′Food′, ′Price′, ′Convenience′, ′Variety′, all of which explain 64.3% of the service again quality perception level. 2) After classifying customers into 3 groups according to two criteria -"will buy the service again" and "will suggest it to others" and making a pair of service providers with each customer, each customer loyalty group compared the service quality perception factor of the food service provider. The result was that the group having both the " will buy the service again" and "will suggest to others" criteria, that is, with higher loyalty, tend to have higher points than other group s in the dimension of ′Employee attitude′ and ′ Cleanliness′(p〈0.05), which means these two dimensions are closely related to customer loyalty. 3) From a regression analysis for the service quality perception level of the food service provider and overall satisfaction, it has been found that : the regression models are different for each group, that ′Employee attitude′ seems to be related more closely to the group with higher loyalty(p〈0.05); that the ′Price′dimension is found to be a meaningful factor to the group categorized not having "will buy the service again" and "will suggest to others" criteria(p〈0.05).

• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.453-463
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• 2017

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.59-78
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• 2001

The domestic food service industry has established its industrial basis since the overseas brands were introduced and international events were held in Korea. It also has showed a prominent growth rate as consumers began to show more interests in leisure and quality of working life(QWL) At this, the employees, constituting Points of contacts with consumers of the food service industry, have emerged as a Primarily critical concern in order for the food service industry, which can affect people in various ways, to adopt our own food culture and develop its business quality. In the food service industry, as a relatively labour-intensive industry, the manpower service is considered very important. Whether the industry succeeds or not depends on the role of employees as the quality of service of employees can decide the quality of the industry itself. In spite of the importance of employees in the food service industry, not many researches have been Performed on the personnel management of the industry, as Koreans traditionally have hold a prejudiced view on the food service industry and it is only a short time since the food business began to be considered as an industry. This thesis aims at research on the factors affecting job satisfaction of the employees by dealing with the importance and characteristics of the role of employees of the food service industry and theoretical background of the job satisfaction. The presumable factors affecting the job satisfaction are divided into several groups ; characteristics of organization, working condition, human relationship, psychological factors, and its reputation in the labour market. Hypotheses and models, where those factors affect the employees, are formed. Statistical methods such as correlation analysis and multiple regression are used in order to verify those hypotheses. Alternatives to improve job satisfaction of employees are suggested based on the analysis. It is expected that there will be more active researches on employees of the food service industry, as this thesis has selected employees of the food service industry as its subjects while subjects of similar researches have been mainly hotel employees so far.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.331-344
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• 2007

This study was performed to improve the hospital food service in quality and customer satisfaction by using 6-sigma strategy which was processed by DMAIC methods. The research procedure was as follows; analyzing the main causes of customer dissatisfaction of food service by using numerical method, and then finding out the standardized problem solving methods, and finally reforming food service process. The effectiveness of 6-sigma activity was measured by ‘food service quality index’, ‘customer satisfaction index’ and ‘total food service satisfaction index’. Food service quality index was calculated by adding grade of soup temperature, food service, delivery time, and setting accuracy. Statistical data analyses were completed by using the Minitab Ver. 14. By performing 6 sigma activity, food service quality index was increased from 67 to 79 points (p<0.05) and customer satisfaction index also rise from 73 to 79points (p<0.05). Satisfaction of meals’ taste, diverse menu, food setting accuracy, remove of food service, overall food service were significantly improved(p<0.05). The results of capability analysis in food service quality index, customer satisfaction index, and total food service satisfaction index were improved 2.11$\sigma$ to 2.49$\sigma$, 1.88$\sigma$ to 2.43$\sigma$, and 2.04$\sigma$ to 2.47$\sigma$ respectively (p<0.05). Therefore this study showed that subjective food service improving process could be measured by objective numerical value which might be used for financial value in hospital management.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.128-136
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• 2017

This study was conducted to identify the relationship among various service quality clues, brand trust, brand distinctiveness and revisit intention focusing on fast-food restaurant consumers. Using online questionnaires tool in South Korea, a total of 450 questionnaires were distributed and 390 participants were used for further statistical analysis through SPSS 21.0 and AMOS 21.0 for Windows. Four service quality factors (menu, interior, exterior, staff) were extracted from twelve questions. According to the result of this study, several service quality factors of fast-food restaurants' have positive effects on brand trust and distinctiveness. Specifically, staff and menu and exterior were significant predictors of brand trust, and staff and menu of fast-food were critical antecedents of brand distinctiveness. In addition, the brand trust has positive influence on brand distinctiveness as well as revisit intention. Although there are many studies which proved the relationships among various selection attributes and other outcome variables such as brand loyalty or image, little research explained the relationships among service quality factors of fast-food restaurants, brand trust, brand distinctiveness, and revisit intention. Therefore, present study will contribute to provide significant results and some practical implications in both the fast-food restaurant industry and academic research.