• Nutrition Research and Practice
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• v.9 no.3
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• pp.296-303
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• 2015

BACKGROUND/OBJECTIVES: The present study investigated Korean and Taiwan adults on the importance of and the satisfaction with street food sanitation and street food choice factor, in order to present management and improvement measures for street foods. SUBJECTS/METHODS: The present study conducted a survey on 400 randomly chosen adults (200 Korean, 200 Taiwanese). General characteristics, eating habits, street food intake frequency, and preference by type of street food of respondents were checked. Respondents' importance and satisfaction of street food hygiene and selection attributes were also measured. In order to test for the difference between groups, ${\chi}^2-test$ and t-test were performed. ISA was also performed to analyze importance and satisfaction. RESULTS: Results showed that the importance of sanitation was significantly higher than satisfaction on all items in both Korea and Taiwan, and the satisfaction with sanitation was higher in Taiwan than in Korea. According to ISA results with street food sanitation, satisfaction was low while importance was high in both Korea and Taiwan. In terms of street food choice factor, importance scores were significantly higher than satisfaction scores on all items. In addition, satisfaction scores on all items except 'taste' were significantly higher in Taiwan than in Korea. CONCLUSIONS: A manual on sanitation management of street foods should be developed to change the knowledge and attitude toward sanitation by putting into practice a regularly conducted education. Considering the popularity of street foods and its potential as a tourism resource to easily publicize our food culture, thorough management measures should be prepared on sanitation so that safe street food culture should be created.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.35 no.3
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• pp.663-670
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• 2015

In most public transportation related master plans, decisions for investment priorities are initially made by facilities with lower installation rates or lower satisfaction (performance) levels. In general, the decisions are made without conducting importance factor analysis. In this study, a combined method of importance-performance analysis (IPA) model for bus users related in travel time is proposed by using Structural Equation Model (SEM). The results of the IPA for Metropolitan users show that the categories need improvement are number of bus stops, number of intersections, headways, waiting times for boarding and traffic signal operations in order. On the other hand, Non-Metropolitan uses show that the categories need improvement are traffic signal operations, waiting times for boarding, headways, bus exclusive lanes and number of intersections that is in reverse order to Metropolitan users.

• Journal of Korean society of Dental Hygiene
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• v.17 no.6
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• pp.1067-1080
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• 2017

Objectives: This study analyzed the perception towards clinical practice education content held by dental hygiene students in dental institutions and their perceived importance of dental hygienists' clinical duties. Methods: The subjects of this study were 182 dental hygienists who were working at dental institutions in Seoul, Gyeonggi, and Chungcheong areas. A survey was conducted with a self-administered questionnaire. In the questionnaire, the clinical practice contents were classified into observation, preparation, and performance, and the importance of clinical duty was measured with a 3-point scale. For the clinical practice contents and the importance of duty, descriptive statistics and chi-square test were performed, and the study results were analyzed using STATA 11.0. Results: With regard to clinical practice contents, observation was mainly performed in oral & maxillofacilal radiology, preventive dentistry, periodontal medicine and oral medicine. In primary care and infection control, practice and observation were mainly performed. In the department of orthodontics and pediatric dentistry, observation and preparation were mainly conducted, while in oral surgery, conservative dentistry observation, preparation and practice were all conducted. With regard to clinical practice contents according to the dental institution, there were statistically significant differences in the type of dental institution and the duty (p>0.05). In terms of the importance of dental hygienist's duty, infection control, toothbrushing education for each patient, removal of plaque, and patient education after surgery were considered important. Conclusions: For clinical practice of the dental hygiene department, the education contents should be standardized in accordance with the importance of the dental hygienist's duty, a protocol for operation of practice should be developed, and a method of standardization of evaluation should be sought in the future.

• Journal of Korean Society of Rural Planning
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• v.24 no.2
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• pp.91-100
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• 2018

This study aims to identify more reasonable and efficient development plans to engage local university students in landscape improvement projects in rural areas. To survey university students, residents, administrators and experts involved in such projects on important considerations in this regard, SWOT analysis was employed to identify important factors, followed by analytic hierarchy process (AHP) to evaluate their relative importance, identify problems and suggest implications for improvement. The results are summarized as follows: the relative importance of the SWOT group was in the order of opportunity, strength, threat, and weakness. For each SWOT factor, the relative importance of strengths was in the order of students' aspiration and passion, availability of creative ideas and designs, and improved attachment to their community. The relative importance of weaknesses was in the order of the lack of spontaneous participation of residents, short preparation periods and insufficient budgets, and the lack of experience in similar projects. The relative importance of opportunities was in the order of young students' activity itself being a boost factor to the community, students' endeavors arising a consensus among residents, and students feeling a sense of duty as representatives of their school. The relative importance of threats was in the order of projects being one-shot, temporary events, immaturity, and differences in preferences between older and younger generations. To draw an overall ranking of the sub-factors evaluated, the overall relative importance of the decision-making factors was evaluated. Among the sub-factors for each SWOT group, young students' activity itself being a boost factor to the community as an opportunity factor was shown to be the most important, while the lack of experience in similar projects was shown to be the least important as administrators and experts made appropriate interventions in each stage.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.407-415
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• 2001

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were $28{\sim}29$ years of age and 31.0% were below 27years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33('important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.719-725
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• 2019

This study examined the relative importance and the effective utility of fermented milk by consumers. The questionnaire was developed by an in-depth interview and literature review and was surveyed on-line. Statistical analysis was carried out descriptive analysis, ANOVA, paired t-test, and conjoint analysis using the SPSS package. First, an analysis of the consumption status of fermented milk found that the consumption frequency was 1-2 times/week (36.2%), 3-4 times/week (26.5%). The product choice attributes of fermented milk were found to be the same with 'taste' (3.93) and 'manufacturing date/expired date' (3.92), rated the highest, followed in order by, 'sanitary quality' (3.82), 'origin of ingredient' (3.81). Comparative analysis of the importance and satisfaction level of the choice attributes of fermented milk showed that the choice attributes with lower satisfaction compared to importance were 'taste', 'nutrients', 'manufacturing data/expired date', 'sanitation quality', 'price', 'manufacturing method' and 'certification of quality' (p<0.001, p<0.01). 'Price' and 'certification of quality' were the choice attributes of fermented milk classified as 'Focus Here' because of its high importance and low satisfaction. The preferred combination of relative importance in choice attributes of the fermented milk was 'domestic resource', 'Eat with spoon', and 'none additives'. Therefore, it is believed that sales will increase if dairy companies can improve the 'price' and 'certification of quality'. In addition, the use of domestic ingredients in the development of new fermented milk products in the future could be an important marketing factor in consumer choice.

• Health Policy and Management
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• v.18 no.3
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• pp.41-57
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• 2008

To examine the gap between physician's perceived importance and performance of care and to identify factors associated with the gap. A self-administered questionnaire survey was conducted with 91 physicians working in a University hospital in Seoul. The respondents were asked about their perceived importance and actual performance of interpersonal care on a 5-point Likert-type scale, indicating a higher score as higher importance and performance. Interpersonal care was measured by questions modified from the Korean Standard Service Quality Index, which are grouped into 6 categories: basic services, extra services, reliability, courtesy, convenience, and tangibles. Multiple regression analysis was conducted to find out physician characteristics associated with the gap. All of the 6 interpersonal care categories showed lower performance than perceived importance. The respondents tended to have a worse performance than perceived importance as the number of patients per outpatient care session ($\beta$=-0.0204, p<0.05) and the need for customer satisfaction education increase ($\beta$=-0.2226, p<0.05). Female physicians ($\beta$=0.2336, p<0.05) and those with higher job satisfaction($\beta$=0.0096, p<0.05) showed a better performance than perception. Overall, it appears that lower quality of interpersonal care was delivered to patients than the desired level considered by the responding physicians. Based on the regression analysis results, it is suggested that reducing patient volume per session, fulfilling education need for customer satisfaction, and improving job satisfaction may contribute to reduce the gap between physician's perceived importance and performance of interpersonal care.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.325-332
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• 2008

The purpose of this study was to analyze the gap in perceived sanitaion management importance-performance for school foodservice facilities and utilities. Questionnaires were delivered to 200 dietitians who are employed in school foodservice. A total of 108 were usable, resulting in an 54.0% response rate. Statistical analyses were performed using the SAS package program(version 8.2 for Windows) for descriptive analysis, t-tests, and importance-performance analysis (IPA). Among the respondents, 58.3% of the dietitians had more than 10 years of work experience, 81.5% were university graduates, and 64.8% worked in elementary schools. Also, 89.8% of the school foodservices provided meals once a day. According to the importance and performance analysis for 25 items, significant differences were found between importance and performance and the importance score was significantly higher than the performance score for all of the items. The results of IPA showed the following areas as improvement priorities: physical separation between the clean areas and the unclean areas to prevent cross-contamination, and proper management of the temperature and humidity within kitchens and food storage facilities. Overall, the IPA results indicated that the items in need of urgent need of improvement will require political support, and above all, continued research. Finally, better models of foodservice facilities and utilities are needed to improve and modernize the operating conditions of these various foodservice establishments.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.169-175
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• 2013

The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff's side menu knowledge, staff's quick response, staff's politeness and staff's sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.

• Korean Journal of Human Ecology
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• v.20 no.4
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• pp.871-884
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• 2011

This study was conducted to analyze job importance, performance level, and job satisfaction of school and office foodservice dietitians. Self-administered questionnaires were collected from 181 dietitians in the Chungnam area. Statistical data analysis was completed using SPSS v. 14.0. School dietitians were 55% and office dietitians were 45%. Of both, age of 20s and 30s scored 85%; the age of 30s of schools dietians scored 70% while those in office dietians 20s scored 79%. More than 84% of school and office dietitians were university graduates. Total average of job importance of school dietitians was 4.24 and job performance was 3.97 while that of office dietitians was 4.15 and job performances was 3.69. A duty that had a big difference in job importance and performances as a dietitian was 'education of nutrition' (p<.001) and 'self-improvement' (p<.001). According to the meal service except, importance and performances of duties showed a significantly high level (p<.001) for office dietitians, but most measures of job importance and performances showed a high level at school. Therefore, in order to improve job performances and satisfaction for school dietitians, it is necessary to develop systematic and professional education programs for qualification improvement and to grow pride and improve treatment as a nutrition teacher through expansion of appointment. Meanwhile, for office dietitians, it is required to strengthen duty education of 'human resource management' and 'meal service management' through education and supplementary training in companies, on which personal characteristics are reflected.