• 식품보건융합연구
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• 제9권5호
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• pp.7-11
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• 2023

Purpose: The purpose of this study is to analyze current trends in the Korean ice cream industry and determine how these trends affect the competitiveness of each ice cream company. Method: This study was conducted by reviewing existing related literature and collecting and analyzing data from news articles, corporate reports, and existing researchers' studies related to the ice cream industry. Results: The Korean ice cream industry is growing and developing through the collaboration of fun marketing with taste, quality, and fun elements, and the young MZ generation can be said to be the main customer base. In terms of quality, premium ice cream made with high-quality domestic ingredients has recently been gaining popularity, and ice cream with reduced fat and sugar, such as plant-based substitutes, is also gaining popularity among consumers. Conclusions and Implications: The results of this study highlight the need for continued innovation in the Korean ice cream industry. The industry must also capitalize on the growth of online sales and the global appeal of Korean pop culture. Sustainability efforts, technology adoption, and strategic collaboration are key drivers for future industry success, and social media engagement must be integrated into marketing strategies to increase brand awareness and consumer loyalty.

• 한국식생활문화학회지
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• 제13권1호
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• pp.27-35
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• 1998

Consumption of edible oil at food service institutions in Inchon was surveyed to provide basic data for continuous education of dietitians. Manufacturing industry was the major food service institution(78.8%) in Inchon followed by schools, hospitals and social welfare service centers. Most dietitians were at the age of twenties and college graduates with professional careers of 1-5 years. Oil was purchased on the basis of its quality within 1-3% of total food costs four times a month. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Soybean oil was the most frequently used and commercial frying mix powder and flour and eggs in water were the most common food coating materials. Fish and commercial frozen foods were the most frequently used materials for frying. Fried foods were stored with covers in a basket and consumed within 30 minutes after cooking. Frying oils were used one more time after filtering and color was the index for determination of re-use.

• 디지털산업정보학회논문지
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• 제15권1호
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• pp.157-172
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• 2019

The purpose of this study was to explore the moderating effect of food safety scandals on the relationship between food company's Corporate Social Responsibility(CSR) engagement at different levels and brand image in the Chinese dairy company context. In addition, this study also examined the mediating effect of brand image on CSR engagement and consumer loyalty. The study adopted a $2{\times}2$ between-subjects experimental design using scenarios. Four scenarios provided a mixed combination of yes or no cases for food safety scandal, and high or low cases for a dairy company's CSR engagement. In this study, survey was used to collect data from Chinese consumers. Of these, 377 valid data were collected from a sample of average Chinese consumers over the age of 20, collected through the internet. The results show that CSR engagement at different levels has a significant effect on brand image and food safety scandal has a significant moderating effect on the relationship between the two. This study expanded the previous study on the sensitivity of consumers to CSR activities in eastern China. At the same time, according to the results of the study, different CSR engagement of food enterprises does have a significant impact on brand image and consumer loyalty. In particular, high CSR engagement reduces negative impact on brand image through the moderating effect of food safety scandals. Therefore, for food business managers, actively participate in CSR activities, and actively enhance the engagement has a significant influence on the management of brand image.

• 한국식품조리과학회지
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• 제9권2호
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• pp.109-115
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• 1993

This study was attempted to investigate the current status of industry food service management in Chonbuk province. The survey for the analysis was conducted through the questionaires to dietitian. The following results are to be noted. 1. Only one dietitian was employed regardless of feeding numbers and feeding times, and the average number of cooks comes to 5∼6 persons. Among 51 food service places for the study, 84.3% provided more than two meals a day. Feeding number were 200∼1000 people per one meal (64.7%) and feeding cost amounts to 700∼1000 won per meal per one person. 2. The food preferences and budget were primary considerations in menu planning. The type of menus was a non-selective menu with a seven-day cycle (83.7%). Most of dietitian (94.1%) had control of food purchasing, receiving and checking procedure and prefered placing orders by phone (94.5%) through the purveyors (86.4%). 3. In many food service places (70.5%), the mass food preparation was controlled of cooking method and standardized recipes were not undertaken by management Also, the food quality control such as flavor, texture, appearance and temperature was not fully established in food service system. 4. They used the method of manual dish washing operations (88%) and about 71.4% of them are dependent on boiling method of ultrabiolet light for disinfection of kitchen utensils. 5. The performance rates of dietitian management responsibility showed as nutritional management 100%, working management 72.4%, sanitary management 85.6%, personnel management 64.5% and nutrition education 40.7%, but they did not perform the objective and systematic their own responsibility as specialized dietitian because only few dietitian used basic check list and management tools. In addition, dietitian (21.6%) worked beyond their field. In the result, only 54.9% dietitian have satisfied their own occupation and most of them emphasized on practical working in educational curriculums.

• 한국조리학회지
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• 제3권
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• pp.23-40
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• 1997

This study has been made on the basis of the theoretical model of Beeker's time allocation concerning housewives' advance into society-- a primary cause for enlargint the scope of our food service market and developing the food service industry as a whole. The primary purpose of this study is to clarify the close relationship between housewives' activities in the course of allocating their time and the demand for the food service through Beeker's theory of“Total income and Total price”, analyzing the information obtained through the questionaires sent to the housewives in metropolitan areas. The result of the questionaires shows that the demand of food service is closely related to women's market activities. Yet it has become clear that the demand for food service correlates with housewives' allocation of time in terms of sharing profits. As a result, it is true that the increase in housewives' income per hour has brought about the increase of the term of employment and the decrease in their cooking time, thus greatly increasing the opportunities to dine out. In order words, the increase of housewives' income and the decrease in their cooking time have come to make a great contribution to shortening the time needed to take care of family matters while increasing the demand for eating out, or food service. And it is also clear that the common practice to dine out is derived from the reduction in our domestic duties, indicating the choice of social division of labour, but is needs to be noted that the gradual increase in women's income is sure to have exerted a considerable influence on this practice of eating out.

• 동아시아식생활학회지
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• 제15권6호
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• pp.746-751
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• 2005

The purpose of this study was to evaluate the selective marinates, red win, ginger, ginseng, and green tea, for improving the sensory characteristics of pork hind legs. The marinated samples of pork hind legs were analyzed for their physicochemical propenies and sensory characteristics. Especially, overall acceptabilities of them were compared with bacon the most palatable pork meat to Koreans. After marinating, all the meats except the red wine marinated meat showed pH increase. After cooking, all the marinated meat including red wine marinated meat recorded further pH increase. The water holding capacities(WHC's) of the marinated meats except the ginger one showed a tendency of decrease. however, who's or all the cooked meats were increased greatly. Only the L-value or the green tea marinated meat increased After cooking, the L-values of the red wine and ginseng marinated meats were lower than that of the unheated cooked meat The a-value of the green tea marinated meat recorded the lowest In the hardness and gumminess test all the marinate treatments showed lower values than the control did. the brittleness of all the marinated meats except the ginger one decreased The flavor of the cooked ginger marinated meat was improved to the similar level of bacon. The textures of all the treatments except the green tea marinated meat were improved the overall acceptability of the ginger or ginseng marinated meat improved greatly to $87.6\%$ of bacon$(100\%)$.

• 한국조리학회지
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• 제18권3호
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• pp.239-251
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• 2012

본 연구는 대추의 농축액을 첨가한 데리야끼소스의 이화학적, 관능적 특성에에 대하여 조사하였다. 대추 농축액을 첨가한 데리야끼 소스구의 당도는 대추 농축액 무첨가구보다 높았다. 데리야끼 소스의 대추 농축액 증가에 따라 점도, 명도(L값), 적색도(a값), 황색도(b값)이 높아지는 경향을 나타냈다. 반면, 데리야끼 소스의 대추농축액 첨가량 증가는 pH, 염도, 유리 아미노산의 함량을 감소시키는 경향을 나타내었다. 관능평가에서는 대추 농축액 20% 첨가 데리야끼 소스가 가장 높은 관능선호도를 나타내었다. 저장기간에 따른 데리야끼 소스의 총균수는 대추 농축액 무첨가구, 첨가구 모두 저장기간동안 발견되지 않았다. 이상의 결과로써, 위의 결과를 고려하여 대추 농축액을 첨가한 데리야끼 소스 제조 시 대추 농축액을 20% 첨가하는 것이 적절한 배합비로 사료된다.

• 한국식품영양학회지
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• 제27권5호
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• pp.914-920
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• 2014

This study was conducted on children from 10 community children centers located in northern Seoul. The quality factors of the food services of the community children centers were divided into five factors, including sanitation, food, environment, subsidiary service and staff. Analysis of the differences in the importance of factors and satisfaction with the food service quality indicated satisfaction to be higher than importance for in all the factors except 'environment'. In particular, of the food service qualities, significant differences were found between importance and satisfaction in relation to the attributes of 'food' and 'environment'. As a result of IPA of the food service qualities in community children centers, 'sanitation' was found to be in the maintenance area, 'environment' to be in the area of concentration, and the quality attributes of 'staff' and 'subsidiary service' were found to be in the low priority area. In contrast, the 'food' quality corresponded to the area of oversupply.

• 서비스연구
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• 제12권3호
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• pp.93-114
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• 2022

환대문화에서 비롯한 요식업 부문은 음식 쓰레기를 가장 많이 발생시키는 식품 부문이다. 지속가능한 서비스를 제공하기 위해 외식업계가 음식 낭비에 대한 문제를 이해하고 줄일 필요가 있는데, 이는 대부분 피할 수 있는 일이다. 기존 연구에서 음식물 쓰레기 행동의 동인과 제안된 완화 조치를 조사하였다. 그러나 난제를 해결하기 위해 서비스 디자이너는 혁신적인 솔루션을 고무할 수 있는 실행 가능한 통찰력이 필요하다. 본 연구의 목적은 두 가지이다. 첫 번째 목표는 음식점에서 젊은 소비자들이 음식을 남기는 행동에 영향을 미치는 요인을 파악하는 것이다. 두 번째 목표는 음식물 쓰레기 문제를 서비스 디자이너의 디자인 기회로 프레이밍(Framing) 하는 것이다. 국내 대학생 10명과 함께 사진 일기 (Photo Diary) 연구를 진행하였다. 참가자들은 두끼 식사의 전후 사진을 찍고 설문지를 작성하였다. 질문은 개인적인 배경과 식사 선택 시 고려 사항, 식사에 대한 만족도, 음식을 남기는 이유 등이다. 실험을 바탕으로 정성적 데이터와 정량적 데이터를 모두 수집하고 분석하였다. 그 결과 의식과 통제력 부족이 남은 음식물의 주요 동인이라는 것을 시사하였다. 서비스 디자인을 위한 음식물 쓰레기 문제는 "How Might We" 디자인 기회로 프레이밍 된다. 자신, 식사 파트너, 식당과의 의사소통을 개선하는 데 개입의 초점을 맞춰야 한다. 본 논문은 음식점 음식물 쓰레기의 예를 들어 난제를 프레이밍 하는 서비스 디자인 연구 접근 방식을 입증함으로써 이바지한다.

• 식품보건융합연구
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• 제8권2호
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• pp.1-6
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• 2022

Purpose: This study aims to examine the opportunities in the food industry in the context of non-fungible tokens (NFTs) and the metaverse. The metaverse expands offline experiences into a virtual space and provides users with the advantage of overcoming the limitations of physical space. Research design, data and methodology: With the development of various contents based on advanced technology, the metaverse is becoming popular among the MZ generation (comprising millennials and Gen Zs), who are skilled at navigating digital platforms. Moreover, the previously entertainment game focused service has expanded to the business field after COVID-19; activities on the metaverse are now making space for economic value creation. I examined the recent global trends in the context of NFTs and the metaverse as well as the existing cases in Korea. Results: Globally, gaming and performance platforms such as Roblox, Fortnite etc. are still concentrated in the entertainment industry. However, as shown by ZEPETO and ifland in Korea there are many opportunities in the retail and food industries. Conclusions: We analyzed the ecosystems of the retail and food and beverage sectors, where the metaverse will be useful in the future, and have suggested the implications of the opportunities provided by the metaverse.