• 산업경영시스템학회지
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• 제28권4호
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• pp.7-13
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• 2005

Many domestic studies related to service quality are performed but the study on computing Service Quality Score is not yet activated. Because Service quality measurement plays an important role in assessing service performance and diagnosing service problems, it is very important that service quality is measured exactly. Therefore this study offered realistic approach method for computing Service Quality Score by using T.L. Saaty's Analytic Hierarchy Process technique. That is, Service Quality Score of this study is computed by using customer's priority(weights) for five dimensions(Tangible, Reliability, Assurance, Responsiveness, Empathy). This method is more realistic than the existing method computed by an arithmetical average of dimension's variables.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.41-59
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• 1997

After the industrial revolution, we have changed whole life-styles. This trend has brought a change in our eating style. Nowadays, the great number of people go out to eat-even three meals a day. As a result, the growth rate of food service industry increases day by day. Some restaurants are managed by the large scale company and others by the small scale ownership. Though developed countries are in the maturity step of the product life cycle in this field, we are in the growth step. We will hold the in 2002. A lot of tourists and the press will rush to Korea. They must have their meals at the restuarant. Therefore, we need more practice to satisfy them and to lead to successful management in this field. Also, we need an evaluation to qualify each business so that our food service industry does not decline compared to other country's. This study is trying to find how to evaluate and qualify each business in the various areas: service, the quality of food, the mood of the restaurant and so on. In addition, it includes the restaurant rating form.

• 한국조리학회지
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• 제10권3호
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• pp.18-31
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• 2004

Korean food industry has been developed while it receives footlights as the most encouraging industry and composing one axis of food industry under various marketing activities and severe competitions. The purpose of this study was to understand customer's reason to use bakery, extract important factor, systematically analyze and suggest the direction of bakery industry through study on the character of bakery-user. The researcher Modified the Questionnaire developed by Yoon, YH(2000) & Kim, SE(2002). The major findings obtained from this study were as follows. First, on factors of confidence and propriety, price and communication with consumers, product and service, and service response, there was a high difference between male and female. Second, on factors of accessibility & product and service, there was a high difference among disparity of age. Third, on item of confidence and propriety, there was a high difference among customers' residing styles. Fourth, in relation to income level, there was statistically no difference.

• 동아시아식생활학회지
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• 제15권2호
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• pp.207-212
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• 2005

To determine changes of chlorophyll and potato glycoalkaloid(PGA) contents in potato tubers after lightening, Dejima potatoes cultivated in Korea were used and PGA was analyzed by HPLC. Potatoes were stored under fluorescent and UV light exposure or darkness for 7 days at $5^{\circ}C$. The contents of chlorophyll and glycoalkaloid in the peel of potatoes exposed to fluorescent light were increased to $84\%,\;69.5\%$ respectively compared to potatoes stored without lightening. While a marked effect of lightening on the peel of potatoes exposed to fluorescent light, UV light lead to no change of chlorophyll and less increase in glycoalkaloid than fluorescent did. The increase of chlorophyll was provoked by only fluorescent light. Cortex part did not accumulate any chlorophyll or glycoalkaloid.

• 한국식품과학회지
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• 제39권6호
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• pp.608-613
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• 2007

본 연구는 발효쌀겨의 급여(10-20%)가 돈육의 품질에 미치는 영향을 알아보고자 실시되었다. 일반성분평가결과, 발효쌀겨 20% 급여구의 돈육이 급여하지 않은 대조구 돈육에 비하여 수분함량이 높고, 지방함량이 낮은 경향이었으나 유의적 차이는 없었다. 이화학적 특성결과, 가열감량은 처리구가 대조구에 비하여 유의적으로 낮았다(p<0.01). 육질평가에서 가장 중요한 항목인 보수력은 처리구가 대조구에 비하여 높게 나타났다(p<0.01). 돈육의 연도를 측정하는 전단력(shear force)은 대조구와 처리구 사이에서는 유의적인 차이가 없는 것으로 나타났으나, 지방함량이 적고 보수력이 높은 발효쌀겨 20% 급여구에서 높은 특성을 나타내었다. 총 유리아미노산은 발효쌀겨의 첨가수준이 높을수록 그 양이 증가하였다. 육의 추출물에서 맛과 풍미에 중요한 역할을 하는 아미노산인 glutamic acid, glycine, alanine(16) 등의 함량이 발효쌀겨를 급여한 돈육에서 증가하는 경향을 나타내었다. 지방산 조성은 처리구와 대조구간 유의적인 차이가 없었으나(p>0.05) stearic acid(C18:0)에서 발효쌀겨의 급여수준에 따라 그 조성이 증가하는 경향을 보였다. 관능평가 검사 결과, 육색, 냄새, 다즙성, 맛, 전체적 기호도에서 처리구가 다소 높은 점수를 얻었으나, 모든 관능검사항목에서 처리구와 대조구 간 유의적인 차이는 없었다(p>0.05). 이상의 결과를 종합하면, 발효쌀겨급여는 돈육의 육질 개선에 효과가 있는 것으로 판단된다.

• 한국조리학회지
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• 제5권2호
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• pp.327-350
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• 1999

Under the present situation of severe competition in the food industry, food industry should put much emphasis on maintaing repeating guests as well as attracting new guests. Food industry should gain competition superiority with relationship marketing which consists of the interaction between the role of guests as participants and the guests-oriented service of employees, and marketing activities building up, maintaining, and enforcing the relationship with the guests. However, food industry in Korea have not had much interests in the relationship marketing Which can maintain repeating guests, and they have not carried out relationship marketing activities. This study attempted to establish the relationship marketing strategy of the food industry for the maintenance of friendly relationship with its guests. After reviewing the precedent theory of relationship marketing, the study tried to find out the important factors to affect the relationship marketing of food industry.

• 디지털산업정보학회논문지
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• 제19권3호
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• pp.193-211
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• 2023

This study explores consumer perceptions of the Metaverse, a new concept emerging post-pandemic. It applies the Technology Acceptance Model and Theory of Reasoned Action to examine how perceived usefulness, ease of use, attitudes, subjective norms, and intentions to adopt new technology are connected. The study analyzes samples obtained from a self-administered online survey, assessing experienced and inexperienced individuals to compare their perceptions toward Metaverse in the food service industry. The data is processed with SPSS and AMOS, utilizing factor analysis and structural equation modeling. Results show perceived usefulness and ease of use influencing attitudes, which, along with subjective norms, impact behavioral intentions, supporting hypotheses. As online experiences grow, Metaverse marketing could affect dining behaviors and purchases. The study offers insights for food service companies to enhance behavioral intentions, contributing to Metaverse advancement.

• 식품산업과 영양
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• 제4권1호
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• pp.50-58
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• 1999

• 식품산업과 영양
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• 제11권3호
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• pp.1-2
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• 2006

• 식품저장과 가공산업
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• 제13권1호
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• pp.17-25
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• 2014