• 대한지역사회영양학회지
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• 제18권6호
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• pp.644-651
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• 2013

Although there has been a significant increase in breast-feeding (BF) rate in Korea, it is plateaued since 2008 and still low compared with that of other countries. Because BF has been related to lower obesity prevalence in many studies and the increase in childhood obesity became evident in Korea, we wondered if a relatively lower BF rate has anything to do with this increase. Therefore, we looked into the relationship between mode & duration of BF during infancy and weight status of toddlers using the data from Korea National Health and Nutrition Examination Survey 2008 through 2011. Number of 2-3 year old toddlers with complete information on BF, anthropometry and normal birth weight was 674. While 87% of them were ever-breastfed, 6.2% each of them were either obese or overweight based on the Standard Growth Chart for Korean Children. Not only the obesity prevalence was different among groups of different mode of feeding, but also the mean duration of BF was significantly longer in normal weight group (9.2 mo.) compared with obese group (5.5 mo.). Accordingly, overweight and obesity prevalence of the toddlers breast-fed for 12 months or longer was significantly lower than that of the toddlers breast-fed for less than 12 months (OR 0.53, 95% CI 0.32-0.87). This study revealed that both BF and duration of BF affect the childhood obesity and, BF for 12 months or longer should be encouraged more aggressively as one of the main strategies to prevent and/or decrease childhood obesity in Korea.

• 한국조리학회지
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• 제6권2호
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• pp.175-197
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• 2000

Eating out industry is typical human service industry to depend on human resources largely. Nevertheless, management of human resources in eating out industry is beneath notice. Degree of satisfaction at a duty of an employee must be grasped to offer good service to a customer. Human service of an employee is structural element of eating out industry and a direct instrument to make a profit Therefore, an offer of good service depends on a mental attitude of an employee though satisfaction at a duty. Therefore, this study investigates elements affecting satisfaction at a duty of an employee and presents actual remedies to a chive purposes of study with importance. To accomplish this duties, this study does theoretical studies on satisfaction at a duty and literature studies on general features of eating out industry. And, on the basis of it, this study does actual studies on satisfaction at a duty of an employee in small-scale eating out industry Therefore, to disperse burdensome amount of business due to human structure that do not differentiate between operation and cooking to operate organization that employee works by turns and rest, and to use well trained part-time worker will contribute to reduction of labor cost and promotion of morale of current employee.

• 한국조리학회지
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• 제17권2호
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• pp.168-181
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• 2011

본 연구는 외식산업 고객을 대상으로 외식산업의 서비스회복 공정성이 관계혜택, 관계만족과 장기관계지향성에 미치는 영향을 알아봄으로써 마케팅 경영전략 차원에서 효과적인 마케팅 전략을 수립하는데 목적을 갖고 연구하였다. 연구결과 서비스 회복 공정성의 절차, 상호작용, 분배공정성에 따른 관계혜택에 긍정적인 영향을 미치고, 관계혜택을 통해 고객만족을 극대화시켜 종국적으로는 장기적 우호고객으로 상호관계가 지속될 수 있음을 시사해 주었다. 이는 서비스기업들이 서비스와 관련된 목표를 정하고 여러 가지 노력에도 불구하고 서비스 실패는 다양한 내 외부적 요인에 의하여 빈번하게 발생하고 있으므로 이러한 서비스 실패에 적극적으로 대처하고 고객만족과 장기관계지향성을 유지하기 위하여 서비스 회복전략차원에서 공정한 관계혜택을 통한 적극적인 노력이 요구됨을 입증해 준 것이라 할 수 있다.

• 한국사회복지학
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• 제47권
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• pp.310-333
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• 2001

The purposes of this research were 1) to investigate the characteristics of the meal service participants; 2) to evaluate the food service utilization of the elderly; 3) to identify major factors that affect food service satisfaction of the participants in Chungchongbuk-Do. For doing this, 309 subjects were selected and the survey research method was adopted. The characteristics of the meal service participants were similar to the characteristics of general elderly population in Korea. The public assistant recipients were under representative in this sample, that is, most of elderly people who participated in meal service consisted of non public assistant recipients. It meant that meal service was not provided to low-income elderly people. The health status of the elderly people was stable to be able to attend to the meal service organizations. The most important reason to use a meal service was to see their friends. It showed that meal services played an important role to provide support systems to the elderly people in community. Thus, meal services should be provided to the elderly people with social services. In order to analyze the factors influencing food service satisfaction, multiple regression analysis was employed. The results showed that physical activity, contact with friends who met in meal service program, and the number of social services were the important variables to predict meal service satisfaction in this study. These findings contributed to a better understanding of developing a meal service planning. Several improvement strategies were recommended to provide effective meal services. First, socio-economical characteristics of the elderly should be considered to provide appropriate services. Second, meal services should be provided to the elderly people with social services. Third, home delivery meal services should be available to the home-bound elderly.

• 한국조리학회지
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• 제4권
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• pp.147-166
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• 1998

Following the developing tendency of the food service industry, people are showing a high interest in cooking and the number of applicant trying to learn how to cook is increasing gradually. In this research, we have concluded that developing a menu, we are to standardize its cost accounting correctly so as to reduce problems which can occur during the process to commercialize food. We have to research on the quality of food changing so fast and to develop proper food to suit both the oriental and occidental taste. Since fresh ingredients such as olive oil which has much unsaturated fatty acid, tomato, and fish etc. is usually used in making Italian food, especially the moderns love it very much. The reason is that eating fatty food such as meat and fish with tomato, we can digest it well in our stomach. Tomato play an important role to neutralize the effects of acid food. It has Vitamin B1 dissolving fat, rutin strengthening capillary vessels and controlling high blood pressure, amino acid developing mental activity, iron essential to blood formation, and calcium etc. These ingredients play important roles to control geriatric diseases. The new style of the propensity to consume in the class of new generation and new family, the trend towards the nuclear family, and the rapid expansion of aging have influences on westernizing diet and on spreading new sense of values such as rapidness, convenience, cleanliness, and simplicity for diet. Following the change of the times, the food service industry will be developed more and more.

• 한국조리학회지
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• 제16권2호
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• pp.232-242
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• 2010

현대의 점점 다양해지는 소비자의 욕구와 이러한 소비자의 욕구를 충족시키려는 주류산업의 흐름에 따라 새로운 술들이 속속 개발 및 출시되고 있다. 이에 본 연구의 목적은 주류의 선택 유형에 따른 소비자들의 특징을 알아봄으로써 소비자들의 주류 소비 패턴과 성향을 파악하여, 앞으로의 주류 개발 및 시장세분화 마케팅 전략에 기초적 자료가 되고자 하는 것이다. 군집분석을 통하여 주류 선택 시 고려사항을 합리적 선택형, 맛 지향형, 광고 지향형, 주관적 선택형 등의 4가지 유형의 소비자 군집으로 구분하였고, 대응일치분석을 통해 각 군집의 특징을 밝혔다. 합리적 선택유형은 유행에 민감한 젊은 층과 관련이 있고, 50대 이상의 대졸 학력자로 이루어진 맛 지향형은 일주일에 3~4회 술을 마시고 업무적인 이유로 인한 음주량이 많은 유형, 광고 지향형은 대부분 여성인 전업주부로 광고에 민감한 유형, 30대 대학원 이상의 학력, 전문직과 관련성이 높은 주관적 선택형은 주류의 여러 가지 장점과 단점을 골고루 고려하여 음주하는 유형으로 나타났다.

• 한국조리학회지
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• 제23권3호
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• pp.123-136
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• 2017

This study aims to understand the influence of employees' perceptions of organizational politics (POP) on organizational silence (OS) and turnover intention (TI) in the foodservice industry and to verify the moderating effects of departments (food & beverage and kitchen) in the relationship among the POP, OS, and TI. Based on a total of 313 useful samples obtained for the empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the AMOS program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit for the data, $x^2=349.889$ (p<0.001), df=100, CMIN/DF=3.499, GFI=0.882, NFI=0.880, CFI=0.911, RMSEA=0.089. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The results of SEM showed that foodservice employees' POP had positive impacts on the defensive silence (DS) and acquiescent silence (AS). In addition, DS and AS had a positive influence on TI. The department (food & beverage and kitchen) was found to have a partial moderating effect in the relationship between POP, OS, and TI. Based on the research findings, we discussed the practical implications and suggestions for the future research.

• 동아시아식생활학회지
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• 제18권6호
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• pp.907-917
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• 2008

This study was conducted to investigate the recognition, utilization, preference and application of kimchi, as well as to evaluate the recognition and requirement for commercial kimchi to university students. A questionnaire was answered by 180 (44.0%) male and 229 (56.0%) female university students in Daegu. The methods used to analyze the items were frequency analysis, Chi-squared tests and t-tests. Most of the respondents reported that they liked kimchi and had a preference for ripened kimchi In addition, most students were likely to cook kimchi by pan-broiling which indicates that the development of kimchi designed for pan-broiling may lead to an increase in the intake of kimchi. The recognition and utilization of commercial kimchi abutted through wholesale market very much, and were buying The marketing points that could most increase the sales of kimchi appeared to be 'hygiene' and 'standardization of taste and ageing' for male students 42 (23.7%) and 'hygiene' for female students 94 (41.4%) (p<0.01). All students responded that among marketing techniques for the sale of kimchi, diversification of taste, and increasing the recognition of kimchi were the most important parameters for aggressive globalization of the sale of kimchi. Therefore, the consumption of kimchi will increase in response to changes a dietary life style and activation is a plan getting done, and it is thought consumption of a kimchi to reflect these results well.

• 아태비즈니스연구
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• 제14권3호
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• pp.241-250
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• 2023

Purpose - The purpose of this study was to investigate the perception of 'unmanned cafes' on the network through big data analysis, and to identify the latest trends in rapidly changing consumer perception. Based on this, I would like to suggest that it can be used as basic data for the revitalization of unmanned cafes and differentiated marketing strategies. Design/methodology/approach - This study collected documents containing unmanned cafe keywords for about three years, and the data collected using text mining techniques were analyzed using methods such as keyword frequency analysis, centrality analysis, and keyword network analysis. Findings - First, the top 10 words with a high frequency of appearance were identified in the order of unmanned cafes, unmanned cafes, start-up, operation, coffee, time, coffee machine, franchise, and robot cafes. Second, visualization of the semantic network confirmed that the key keyword "unmanned cafe" was at the center of the keyword cluster. Research implications or Originality - Using big data to collect and analyze keywords with high web visibility, we tried to identify new issues or trends in unmanned cafe recognition, which consists of keywords related to start-ups, mainly deals with topics related to start-ups when unmanned cafes are mentioned on the network.

• 좋은식품
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• 통권119호
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• pp.50-55
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• 1993

지난 1월 6일에 미국 FDA와 FSIS(Food Safety and Inspection Service)의 영양표시법(Labeling regulations)이 최종 발표되었다. FSIS는 육류, 가금류 그리고 이런 원료가 $3\%$이상 함유된 가공식품(가공육$2\%$ 이상)을 관장하고 FDA는 그외 식품을 관장하는데 두 기관의 최종 규칙간의 차이는 $\bullet$FSIS는 경쟁사 제품과의 비교를 금지 $\bullet$FSIS는 최종기한을 `94년 7월로 3개월 연장 $\bullet$표시규칙의 예외를 적용받는 `소규모업체`의 정의 $\bullet$Stearic acid의 표시 $\bullet$4세이하 어린이용 식품에 대한 단백질 함량 표시 등이다.