• Culinary science and hospitality research
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• v.17 no.5
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• pp.154-166
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• 2011

This research aims to analyze the effects of a service employee's personality on job fit and customer orientation in food service business. Based on total 164 samples obtained from an empirical research for service employees who engage in food service business, the findings of the research are as follows. First, the service employee's personality consists of extroversion, neuroticism, agreeableness, conscientiousness and intelligence. Second, the service employee's job fit is affected by agreeableness, conscientiousness and intelligence of a service employee. Third, the service employee's extroversion, agreeableness, conscientiousness and intelligence significantly affect the service employee's customer orientation. Fourth, the service employee's customer orientation is affected by job fit. Based on the findings of this research, service employee's personality affect job fit and customer orientation.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.127-142
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• 2005

The purpose of this study was to investigate the consciousness of dietitians who provide the basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The rate of recognition and awareness of traditional Korean food as the pursuit of learning about socio-demographic was generally high, and was remarkable in the elderly dietitians who have worked for a long term. The way how they learned about traditional Korean food was through media, school education, books, and home education, in order. Also, the dietitians who are relatively older or have worked for a long term have pride in traditional food because it suited their taste and was our traditional food. However, it was difficult to provide the food to school food service because the cooking process is complex, and students don's prefer it. Accordingly, improvements of recipe with use of traditional Korean food in school food service are urgently required. The dietitians in Gwangju City in Jeonnam province felt the need to make a standard traditional Korean food recipe, and the demand was especially the strongest among dietitians who have worked from 6 to 10 years. They suggested that the standard recipe should be made by the Korean Dietetic Association, dietitians working at school, Ministry of Education & Human Resource Development, professors majoring in Food & Nutrition, and Ministry of Health & Welfare in order.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.14 no.3
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• pp.141-151
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• 2019

This paper aims to investigate the moderating effects of relationship quality between support services of food service franchisor and performance(re-contract intention) in food service franchise. For analyzing the relationship of them, the support services of food service franchisor categorized with initial service and continuous service. Also, the factors of relationship quality(satisfaction, trust, commitment) classified into detailed subfactor by confirmatory factor analysis. As a result, we found some statistically significant effects between the support services of food service franchisor and factors of relationship quality, and they sequentially affects to re-contract intention. Also, it's analyzed that factors of relationship quality have a role as a moderating variables by research model. That is, as a presented with previous research, there is verified that relationship quality is caused by support services of food service franchisor. Also, relationship quality factors significantly affect to performance(re-contract intention). Some guidelines for practicing potential food service franchise as a result of this would include; first of all, it is important to support the potential food service franchise consulting approach for some competitive advantage; secondly, effective governmental support programs for food service franchise should be developed for positive impacts of according to these results.

• Journal of the Korean Dietetic Association
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• v.7 no.2
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• pp.167-174
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• 2001

The purpose of this study was to investigate food service management system and nutrition education of the early childhood education institute in Yongdungpo, Seoul. Self-administered questionnaires were completed by 26 public early childhood education institute and 34 private ones. A majority of the teachers were women over 40 with at least bachelor's degree. Other than the fact that food service provides food to the children, it contributed in providing the essential nutrients to the children, as well as giving them the opportunity to learn table manners. A normal food service would provide one set of lunch and two sets of snacks, which would be provided by the institute itself. In most cases, the director or teachers planned the menus instead of dietitians. Journals, cookbooks, and other information put out by mass communication, such as TV and newspapers, were used as reference to those menus. The factors considered in planning the menus were mainly nutritional balance and the children's food preference. The difficulties in meal management were about the budget and nutritional menu planning. Fifty five percent of the subjects were did nutrition education, and they focused mainly on the table manners and hygiene education but once a year. The difficulties and complaints in execution nutrition education at the institutes were lack of nutritional knowledge, personal shortage, and excessive work. The institutes were urgently requesting for menu provisions from local Public Health Clinics. As a recommendation from the results of this study, food service management and nutrition related subjects should be more enforced into the nursery teacher training curriculum. Also, it is necessary to provide nutrition education to teachers, and as a link, the need to develop a manual for nutrition education has become urgent.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.550-557
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• 2018

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

• Korean Journal of Community Nutrition
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• v.10 no.3
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• pp.303-310
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• 2005

The purpose of this study was to compare the nutrient intake and foodservice satisfaction of homebound elderly had lunch at the local community centers by the difference of meal service charge. Two local community center with cons-regate meal service program located in Daegu and Gyongsan were selected; one with free of meal service charge (F), and the other with 500-1,000 won for meal service charge (K), According to the dietary assessment, energy and nutrient intakes of the 156 elderly subjects were as a whole under the Korean Recommended Dietary Allowance (RDA). Elderly or F service conte. showed higher $\%$ RDA for the selected nutrients and MAR (mean adequacy ratio) than those of K service center (p<0.001). Participants were satisfied with most of the congregation meal service from community conte. with different reasons such as 'tasty (K service center)' and 'free of charge (F service center)'. In conclusion, elderly had the lunch at the community center with free of meal service charge was poor nutrition status and lower socioeconomic level than the other type of community center in this area. Therefore, healthy menu for elderly should be developed and managed by professional dietitian, as well as its impact on health status of this group, and congregate meal service system might be extended to the homebound elderly of whole community with free of charge.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.92-99
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• 2000

A large amount of food waste in known to bring about many problems including environmental pollution. This study was carried out to investigate effective methods for reducing leftovers in the food service business & industry. The reasons for producing leftovers in food service restaurants, customers perferences of foods, cooking methods the degree of saltiness, and serving size were surveyed using questionnaire and the menu was improved based on the customers perferences. Excessively large serving sizes and the unfavorable cooking methods is food service were the main reason for the leftovers of side dish and one=dish foods. Because the largest amount of leftover came from soups & stews, an effective way of reducing leftovers in food service would be to reduce the serving size of soups & stews. Total leftovers was reduced to about 60% after improving menu (p<0.01) and the each leftover or rice, soup&stew, and side dishes was also reduced significantly after improving the menu(p<0.001) The environmental campaign to reduced food waste by bulletin intra-net using personal computers slogans& posters, and new letters was conducted for one week each and then leftovers were measured 9 times for following three weeks regularly. The total amount of leftovers decreased slightly due to the environmental campaign, but the difference was not significant . When we adopted penalty or prize system leftovers were decreased by about 35%(p<0.001) and the penalty system was more effective than the prize system in reducing leftover (p<0.001) When we compared the leftovers under the three services, a tray service was more effective in reducing leftover than complete self-service of partial self-service(p<0.001).

• Journal of Distribution Science
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• v.10 no.10
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• pp.11-16
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• 2012

Purpose - This study focused on consumer perceptions of service quality in organic food shops, the innovativeness of organic products, and which SERVQUAL sub-dimensions increase purchase intentions. Another purpose of this study was to explore the relationship between consumer perceptions of organic food shops, their direct interest in organic food, and their purchase intentions. Research design, data, and methodology - We tested our hypothesized model within a structural equation modeling (SEM) framework, utilizing path-analysis implementation. The AMOS 18.0 software was used, and we found that it fit very well with the observed data. Results - The results of the full model (structural and measurement models) indicated the following fit indices: χ²=39.492, degree of freedom=25, provability level=0.033, RMR=0.047, GFI=0.948, AGFI=0.906, NNFI=0.958, CFI=0.984, and RMSEA=0.060. The effects of service quality on purchase intention, service quality on innovativeness, and innovativeness on purchase intention we resignificant. We also examined the statistical significance of the mediation effects using the Sobeltest and found further evidence to support service quality and purchase intention through innovation. Conclusions - These results suggest that, if organic food shops want to achieve a greater level of competitiveness, they must try to raise the quality of their service and actively promote the innovativeness of organic food.

• Journal of the Korean Society of School Health
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• v.19 no.2
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• pp.37-47
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• 2006

Purpose : This study was to performed to investigate on the knowledge, atitues of Parents toward the use of food materials at school fod service and to provide schol mea l management with basic data to improvement of food purchasing guideline Methods rents who have children atending in elementary school or midle, high schol. The questionnaires we re administered from July to September, 2003. For the statistical analysis, SPS(12.0) was used to conduct th e descriptive analysis.Results : The results were as folows: seventy percent of the parents important. 'nutrition' and 'education' was next. Most parents wanted using food products produced in Korea for the safe and students' health. But 60% said it could not purcha se because of expensive price. About consuming regional agricultural products for school food service, 90% of parent welcomed.Conclusion quality and purchasing criteria ned to be developed for helping parent to do fod inspection. the parent should improve their knowledges on the food quality stadards. This result sugests that efective fod supply system in school food service of central goverment and autonomy also should be prepared.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.47-56
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• 2003

Currently, dietary life in Korea is rapidly changing. New food from other countries introduced to the diet with changing economic and social environment. The number of meals away from home is increasing. Also, number of students who served by the school food service are increasing. In this paper, the menu in the school food service are compared between 1995 and 2001. Analysis was done to see changes in the use of Korean traditional foods. Between July, 2001 and August, 2001, by mail 103 schools were surveyed to analyzed menu. Menu from 2001 survey are compared with menu from 1995 survey. The results are following; 1) New menus are introduced in 2001 compared with 1995. 2) The number of menu using animal foods are increasing in 2001. 3) Among cooking methods, stir frying, and deep frying, are used more in 2001 than that of 1995. 4) The number of Korean dish served are decreased in 2001. 5) Students favorite dish are changed. Students like dishes cooked with deep frying method and western foods. With these results, menu of school food services become more westernized and using more frying methods because of students' taste preference. These trend are not recommendable for the students health, because it is known that Korean traditional dishes are more healthful. There should be more research and effort to keep Korean tranditional foods in the menu of the school food service for students health.