• 대한지역사회영양학회지
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• 제25권1호
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• pp.21-31
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• 2020

Objectives: This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed. Methods: A survey was conducted among 340 industry foodservice customers aged 20-50 years and residing in Seoul, Korea. This study investigated the respondents' health concerns, their perception of the need for sodium-reduced foodservice operations, their perception of a sodium-reduced diet, and the general details of the foodservices they used. A cross-tabulation analysis and ANOVA were performed to identify differences in measurement items by age, and a simple regression analysis was performed to examine relationships between measurement items. Results: For the customers' perception of the need for a sodium-reduced foodservice operation, the item "it is necessary to provide separate spices and sauces to reduce sodium intake" achieved the highest score (3.88 points out of a possible 5 points). For the perception of a sodium-reduced diet, the item "I think it is helpful for one's health" obtained the highest score (4.13 points). Respondents' health concerns had a positive effect on increasing the level of perception of the need for sodium-reduced foodservice operations and that of a sodium-reduced diet. Conclusions: Foodservice nutritionists could help enhance their customers' perceptions of the needs for sodium-reduced foodservice operations and sodium-reduced diets by frequently providing them with sodium-related health information.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.62-69
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• 2007

Competitions among domestic foodservice businesses get more intense as the presence of new competitors has rapidly increased. For the past decade, our domestic foodservice industry has shown outstanding growth and overcome poor industrial environments. The poor work conditions employees suffer from will cause negative effects on organization values and effectiveness. Although facing severe problems, most of foodservice businesses do not take aggressive counteraction to eliminate these issues. With this in mind, the study has been implemented to empirically investigate the effects of the foodservice business on organization values and organization effectiveness and then to utilize the findings of the study to develop various marketing strategies for the foodservice industry. The findings of the study were as follows: first, with respect to the effects among organization values, job satisfaction, and organization loyalty, the organization value was found to have positive effects both on job satisfaction, and organization loyalty. The findings demonstrated that the levels of job satisfaction and organization loyalty of employees may be increased by promoting organization values, as positive relationships were found between organization values, job satisfaction, and organization loyalty of employees. second, organization values were found to have a positive effect on organization loyalty. Therefore, job satisfaction should be considered as a key factor for achieving overall organizational loyalty of employees in the foodservice industry.

• 대한영양사협회학술지
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• 제21권1호
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• pp.72-82
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• 2015

The purpose of this study was to provide preliminary data for competitive dominance in an institutional foodservice environment. Data were collected from 85 experts and practitioners on customer-oriented service contact elements and contact fields in the foodservice industry. PASW Statistics ver.18 and MS Excel were used for data analysis. From the pilot study, 67 service contact-elements were derived. Contribution rate analysis and frequency analysis in each contact field were performed in order to categorize four factors, including environment-oriented contact, product-oriented contact, service-oriented contact, and image-oriented contact fields. Thirty three contact elements were derived, and environment-oriented contact consisted of eight contact-elements (cleanliness of restaurant/kitchen, etc.), product-oriented contact consisted of twelve contact-elements (food taste, etc.), service-oriented contact consisted of seven contact-elements (service quality, etc.), and image-oriented contact consisted of six contact-elements (image/reputation, etc.). The results of study will be useful to develop an effective marketing program for competitive dominance in an competitive foodservice industry environment.

• 한국조리학회지
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• 제8권3호
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• pp.213-230
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• 2002

The meaning of foodservice industry is various but especially its most important one contains a service industry. And so, foodservice industry should provide very impressive service to customers. if workers don't satisfy themselves at the works, they can not give a high qualifying service to the customers. Therefore, this study showed how the worker's satisfactory degree depending on working type effects on the growth of foodservice industry. The conclusions by questionnaires to workers who have worked as both a regular and a contract employment at Special First Degree Hotels in Seoul are followings. Very interestingly, the proportion of satisfying degree for the workers as regular is 34.94% but the degree for workers as contract is 36.8%. The reason is that the average age of regular workers is high and they have their family to support and they have changed their job more often than the others. They can express their problems through a labor union but the part of solution is very small. It must cause to decrease satisfying degree. The workers generally satisfied to their senior employers. It means that the negative image of higher-ups in the past has been changed. It is a serious problem that the proportion of satisfaction degree remains 30%. The managements must perceive the fact that the increase ratio of contract workers does not make low quality of service. They should know that the satisfaction degree of regular workers is lower than contract ones. In order to increase the satisfaction degree, if the managements can find out the way of taking over their authority and giving a motive, they can reduce the ratio of occupation change and nonattendance. And also they can promote the productivity in foodservice industry and in conclusion, the foodservice industry will have glowed very successfully in the near future.

• 한국조리학회지
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• 제9권1호
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• pp.121-138
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• 2003

The Foodservice Industry is Intensive labor industry by human traces service. Presently activation of Educational-Industrial cooperation is essential to Foodservice Industry. The Purpose of this study is establishment of a plan far efficient operation in educations-industrial cooperation among the foodservice industries. For achieve the purpose of study used the theoretical and positive method. The result of this study was that the attribute of the educational-industrial cooperation appeared the factors, Suitable duty, Support of business, Operation of program, A speciality, Participation, A pay, Connection, Support Finally the educational-industrial cooperation in foodservice industrial will need like this. First, the Educational world gives a course of study by a jog analysis. Next, the Industrial world gives various information to students, the spot arrangement suit student´s ability and gives suit job, etc.

• 한국식품영양학회지
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• 제19권4호
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• pp.366-373
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• 2006

Employee turnover and job satisfaction are the main concerns of Foodservice indusryy because of a high dependence on human resources. This study was carried out to find out the differences of job satisfaction of employees in Foodservice industry and identify the effects of job satisfaction on turnover intention by major at the college or university. In comparison of job satisfaction of employees by 3 groups of food-related majored, tourism-business majored, and other majored, there were no significant differences among groups. But in the correlation between overall and 6 factors of job satisfaction, there were all significant correlations in food-related majored and tourism-business majored employees. Employees in Foodservice industry were satisfied by different demographic characteristics according to what they majored at college. Statistically significant variables that affect to the job satisfaction were gender, employment status, length of employment, monthly income, working hour per week in the food-related majored employees and employment status in the tourism-business majored employees. Finally, among job satisfaction factors, intention to quit was negatively affected by supervision in food-related majored and tourism-business majored employees, but positively affected by job environment only in tourism-business majored employees.

• 한국식품조리과학회지
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• 제20권3호
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• pp.247-255
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• 2004

The foodservice industry is changing more and more from on-site foodservice management to contract foodservice management. However there are differences according to the level of management and operation of contract foodservice management company (CFMC). The necessity of certification on CFMC is increasing to enable fair discrimination of CFMC among most clients that want to contract with CFMC. This study was performed to identify the foodservice operation evaluation model's criteria items for certifying CFMC. The analysis research methods included literature review, content analysis, individual interview, Delphi technique, and brain storming. First, the following infrastructure items were prepared in the contractor's viewpoint: procurement, transparency of operation, menu development and operation system, nutrition service system, professional employee education, sanitation andsafety management system, customer satisfaction system, facility system, management information system (MIS), business and economics. Second, the evaluation criteria required by the contractor on the client's view point was similar to school foodservice, hospitalfoodservice, and business andindustry foodservice except extraordinary items of field. Third, evaluation criteria and detail categories and items were identified such as financial focus, customer focus, process focus, human focus, and renewal and development by grafting on intellectual capital evaluation methodology for CFMC.

• 한국조리학회지
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• 제7권3호
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• pp.1-12
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• 2001

Regarding to foodservice industry, menu analysis of foodservice has two significant meanings. One is to elevate a satisfaction to customer's desires, the other is to find a menu which can maximize profits to restaurant operator. In these reasons, Menu organization methods were developed and has been constantly developing by many researchers. Specially, Since computerization has been introduced in the foodservice business, menu organization methods has been made a growth. On the other hand, menu organization methods has not been developed by lack of recognition of foodservice-worker. methods for menu analysis focused on profits and preference out of foodservice operation have a lot of limits. That reason is why factors of internal and external influence are more than other industries. In the future, foodservice industry should improve sales-performance through the menu analysis after due consideration and need to develop methods for menu analysis. In the conclusion, development of foodservice indusrty can be expected if menu development and menu control should be go on through the menu analysis.

• 한국조리학회지
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• 제18권3호
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• pp.58-71
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• 2012

본 연구는 외식기업 문화마케팅이 기업이미지와 구매의도에 미치는 영향을 밝히는데 목적을 갖고, 서울 지역에 소재한 패밀리레스토랑 이용 유경험자 20대~60대 남 여 총 300명을 편의표본추출 하여 2011년 6월 1일~8월 30일 간 설문조사를 실시하였다. 분석결과 첫째, 외식기업 문화마케팅이 기업이미지에 미치는 영향을 검증한 결과 문화판촉, 문화기업이 기업이미지에 통계적으로 유의한 정(+)의 영향을 미치는 것으로 나타났다(p<.05). 둘째, 기업이미지가 구매의도에 미치는 영향을 검증한 결과 기업이미지는 구매의도에 통계적으로 유의한 정(+)의 영향을 미치는 것으로 나타났다(p<.001). 셋째, 외식기업의 문화마케팅과 구매의도의 관계에서 기업이미지의 매개효과를 분석한 결과 기업이미지는 문화지원, 문화연출, 문화기업, 문화판촉과 구매의도간의 관계에 있어 부분 매개하는 것으로 나타났다. 이상의 결과를 볼 때 외식기업에서의 문화마케팅 중 문화판촉과 문화기업 요인이 기업이미지에 긍정적인 정(+)의 영향을 미치고, 문화판촉, 문화연출, 문화기업 또한 외식기업의 구매의도에 정(+)의 영향을 미치는 것으로 나타났다. 이는 문화마케팅에 의한 결과로 기업이미지의 긍정적인 향상과 함께 구매의도에도 영향을 미쳐 외식기업의 매출향상에 기여할 수 있음을 시사한 것으로 볼 수 있다.

• 대한영양사협회학술지
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• 제8권1호
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• pp.33-41
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• 2002

This study has been focused on understandings for the problems of dietitian who perform nutrition service in the field of industry foodservice and then focused on using of its findings as basic material for smooth nutrition service performance through analyzing job satisfaction, job characteristic and its importance of dietitians' task in industry foodservice. A questionnaire survey of 120 nutritionists who have engaged themselves in industry foodservice―60 are under direct management and 60, held in trust―has been performed, and 95 responses (79%) have been collected and categorized, except some unfinished responses. The examined data have been classified statistically by using of SPSS, and then analyzed into frequency, percentage, mean value, standard deviation, and correlation among factors, according to questionnaires. The findings of the research can be summarized as following: The details of the surveyed dietitians were: 20-25 years old on an average; working less than two years; college graduates; mere employees; receiving monthly pay of 70～100 won on an average; working more than 52 hours weekly; and providing with four meals a day in a single menu. For job satisfaction and job characteristic, the service itself and the understanding of the service appear as main features. For the relative importance of the service, the findings show that the menu making, sanitation and cost control occupy an important position, while nutrition counseling, nutrition education and dietary control by ailments make up very low portion. For the cause of not enacting the nutrition service, the lack of counseling ability and the overburden of food service are at the top. The findings of this research, therefore, present the needs of the service capacity education and the reduction of excessive foodservice hours of dietitians in order to secure the efficient nutrition service in industry foodservice. To achieve this goal, first of all, there should be an intensive education course in school by using of practice hours. for enhancing practical service adaptability, and then the computerization of foodservice should be executed perfectly to reduce the excessive foodservice hours.