• 품질경영학회지
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• 제52권1호
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• pp.23-42
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• 2024

Purpose: This study aims to investigate the impact of two types of information quality, which are platform-oriented information quality and customer-oriented information quality, on customers' decision-making processes in the Online to offline (O2O) platform environment. Grounded in the product brokering efficiency model, which encompasses screening cost, evaluation cost, and decision quality, a model framework was developed. Furthermore, this study explores how these decision-making processes affect customer loyalty. Methods: Given that food delivery apps are the most widely used O2O service in Korea, this study targeted users of these apps for data analysis. We conducted hypothesis testing through a purposive sampling methodology focusing on food delivery app users. A Partial Least Squares Structural Equation Modeling analysis was conducted to analyze the data. The data collection occurred via an online survey from October to December 2021, with a total of 212 respondents participating. Results: The results of this study revealed the significant role of information quality in helping customers' decision processes while using food delivery apps. Specifically, it was found that platform-oriented information positively influences decision quality, while customer-oriented information significantly affects both the reduction of evaluation cost and the enhancement of decision quality. Additionally, the study indicated that lower evaluation costs and higher decision quality lead to increased platform loyalty. However, a reduction in screening cost did not have a significant impact on platform loyalty. Conclusion: While previous studies have overlooked the existence of two sides, service provider and user, in a platform, this research holds significance in its analysis of how information quality impacts loyalty by utilizing the two kinds of information quality. Practitioners can enhance customer loyalty to the platform by enriching customer-oriented information, thereby reducing customers' evaluation costs and encouraging more loyal usage of the platform.

• 한국식품조리과학회지
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• 제33권2호
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• 한국의료질향상학회지
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• 제7권2호
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• pp.244-261
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• 2000

Background : In order to cope with changes in the management environment at hospitals, increased interests are drawn in patient foodservice system on Continuous Quality Improvement Activity as the method of approaching a quality food service and effective management. Thus, as a part of this activity, this study was conducted to evaluate job flow improvement that was already performed and the results of that process at the dietetic department of a university hospital, focusing on improving management. Method : On February 15 of 1998. the dietetic department formed a job flow-improvement to decide on the priority of job flow improvement, and prepared specific action strategies and schedule of the priority: after a 5 month process period, job improvement achieved on June 15. 1998. Also, economic achievement of the task was evaluated through labor productivity analysis and cost-benefit analysis. Results : The patient food service system which was managed decentralized at the present hospital was centralized, some steps of the food service process were integrated, and quality of patient food was improved. Also, as a solution of the problems expected when conducting job flow improvement was made on food service equipments and utensils. The result of evaluating the job flow improvement that labor productivity improved by 18.2% compared to before the improvement and the result of the analysis of cost-benefit showed that Benefit-Cost (B/C) ratio was 2.22. showing financial merit on the investment. Conclusions : Continuous Quality Improvement Activity needs to be initiated and conducted in the future in various areas of hospital foodservice system in order to actively adopt to ever changing hospital management environment. In order to achieve this goal, many researches and more efforts need to be put in by people in charge of hospital food service management, and interests and support are needed from hospital policy makers.

• 한국식품조리과학회지
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• 제32권6호
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• 한국식품조리과학회지
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• 제20권6호
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• pp.581-588
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• 2004

The purpose of this study was to test the moderating effect of value on relationship between foodservice quality and satisfaction in family restaurant. Accordingly, this study surveyed by questionnaire concerning 18 items of foodservice quality, 1 item of overall satisfaction, 1 item of value as well as respondents' characteristics. The result of this study were as follows. KMO and Bartlett's test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 4 factors were supported, and cronbach's alpha showed that the internal consistency of 4 factors was supported. It was found that satisfaction was influenced by the interaction between 4 factors of service quality and value rather than by either service quality or value directly. Finally, The results indicated that high level of service quality might not lead customer satisfaction because of moderating effect of value.

• 디지털융복합연구
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• 제20권5호
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• pp.77-84
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• 2022

코로나19 발생으로 건강한 삶에 대한 소비자들의 생활패턴이 향상되면서 유통과정에서 신선식품의 품질관리에 대한 요구가 갈수록 높아지고 있다. 따라서 분 연구의 목적은 신선식품의 E-서비스품질이 고객만족과 재구매의도에 미치는 영향을 검증하여 E-서비스제공하는 기업에게 경영전략 의사결정에 연구자료를 제시한다. 연구방법은 E-서비스로 신선식품을 구매한 경험이 있는 소비자를 대상으로 설문조사하는 방법을 사용하였고, 실증분석을 위한 통계처리 방법은 소프트웨어 SPSS 23.0을 활용하였다. 연구 결과는 E-서비스 품질이 좋을수록 고객만족에 정(+)의 영향을 미치는것을 보이고 있고, E-서비스 품질과 재구매의도의 영향 관계에서 고객만족도는 매개 효과가 있는 것으로 나타났다. 신선식품에 대한 E-서비스가 제공 하는 고객 만족도와 재구매의도를 높이기 위해서는 신선식품의 신선도에 중점을 두고 안정한 물류서비스를 제공하며 간편하고 편리한 사이트를 이용할 수 있는 전반적인 시스템을 구축해야한다는 시사점을 제시한다.

• Journal of Nutrition and Health
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• 제39권2호
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• pp.201-211
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• 2006

The purpose of this study was to analyze the determinants affecting the consumer-brand relationship quality (CBRQ) in the fast food restaurant. The questionnaires were distributed to 250 students in the K University located in Masan, who were sampled by convenience-sampling method from December, 6 to 14, 2004. The 246 questionnaires were responded, and 12 unusable questionnaires were excluded, then 234 were used for the final analysis (response rate: 93.7%). SPSS (12.0) was used for the statistical analysis. The result of this study showed that the CBRQ of low monthly income group was significantly lower than that of high monthly income group (p < .05), and the CBRQ of more frequent visiting group was significantly higher than that of less frequent visiting group (p < .001). The CBRQ of group who spend less than 30 minutes on their visiting the fast food restaurant was lower than that of group who spend more than 30 minutes (p < .01). As a conclusion, the operators in the fast food restaurant should focus on the concentrated marketing strategy for the frequent-visiting customers who had a strong quality of consumer-brand relationship in order to increase sales volume, and at the same time they should try to make marketing strategy to induce the less frequent-visiting customers who had less strong consumer-brand relationship quality to their restaurants in order to strengthen quality of consumer-brand relationship, which would be resulted to lead them to their restaurant more frequently.

• Journal of Nutrition and Health
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• 제53권6호
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• pp.688-701
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• 2020

배달음식 주문 경험이 있는 20-50대의 성인남녀를 대상으로 배달음식 제품과 서비스의 품질개선방안 마련을 위한 기초자료를 제공하기 위해 설문조사를 실시한 결과는 다음과 같다. 월1회 이상 배달음식을 주문한 총 574명의 설문을 통계분석했을 때, 배달음식 선택속성에 대한 중요도 평가점수는 '위생상태' (4.72점), '음식의 맛' (4.64점), '배달의 정확성' (4.40점) 순으로 높았고, 만족도 평가점수는 '음식의 맛' (4.32점), '배달의 정확성' (4.26점), '배달 어플의 이용 편리성' (4.21점) 순으로 높았다. 또한, IPA 결과 우선적으로 개선이 필요하다고 평가된 항목은 '배달비', '할인 혜택 제공', '충분한 메뉴 설명', '불만의 신속처리' 였다. 배달음식에 대한 전체적인 만족도 (5점 척도)는 평균 4.01점이었다. 배달음식 만족도 요인에 대한 요인 분석 결과 '배달 플랫폼의 품질', '배달서비스의 품질', '편의성과 다양성', '배달음식의 품질', '건강과 안전'의 5개 요인이 추출되었고, 배달음식에 대한 전체적인 만족도와 배달음식 만족도 요인, 연령, 배달음식 이용 빈도, 1인 1회 평균 구매 가격 간의 상관관계 분석 결과 전체적인 만족도와 배달음식 이용 빈도, 배달음식 만족도 요인 간에 유의적인 정 (+)의 상관관계를 나타냈다(p < 0.01). 배달음식 이용 고객의 전체적인 만족도에 미치는 영향 요인을 살펴보고자 다중회귀분석을 실시한 결과 배달음식 만족도 요인 5개 모두 전체적인 만족도에 유의적인 영향을 주는 것으로 분석되었다 (p < 0.001). 따라서 배달음식 이용 고객의 만족도 향상을 위해서는 배달 플랫폼의 품질뿐만 아니라 배달음식의 품질, 배달서비스의 품질, 편의성과 다양성, 건강과 안전 요인에 대해서 지속적인 개선이 필요하다고 판단된다.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2008년도 제49회 학술심포지움 및 국제학술대회
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• pp.20-20
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• 2008

• Journal of Microbiology and Biotechnology
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• 제30권1호
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• pp.44-53
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• 2020

Calcium is an element that performs many important functions in the human body. A study was conducted on the use of a pulsed electric field (PEF) to enrich cells of Lactobacillus rhamnosus B 442 in calcium ions. The highest concentration of calcium ions in bacterial cells (7.30 mg/g d.m.) was obtained at ion concentration of 200 ㎍/ml of medium and with the use of the following PEF parameters: field strength 3.0 kV/cm, exposure time 10 min, pulse width 75 ms and 20 h of culturing after which bacteria were treated with the field. Cell biomass varied in the range from 0.09 g/g d.m. to 0.252 g/g d.m., and the total number of bacteria ranged from 10¹⁰ CFU/ml to 10¹² CFU/ml. Microscope photographs prove that calcium ions were situated within the cells of the bacteria, and electroporation contributed to an increase in the effectiveness of the ion bioaccumulation process. Samples containing calcium and subjected to electroporation displayed intensive fluorescence. The significance of this research was the possibility of using probiotic bacteria enriched with calcium ions for the production of functional food in subsequent studies.