• 한국조리학회지
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• 제10권1호
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• pp.82-95
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• 2004

This study had an aim to analyze the relationship between consumers' selection of restaurant and constitutional factors of the images of Bibimbap Specialty restaurant. The study examined through constitutional factors including hygiene, employee, facility, brand, convenience, price and food, and found those effects on selection of restaurant. In addition, the image of restaurant had an effect on that of hygiene and employee, price and food in order.

• 한국조리학회지
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• 제19권4호
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• pp.109-118
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• 2013

본 연구의 목적은 전주비빔밥 전문점에 대한 서비스품질이 고객 만족도와 재방문 의사에 영향을 미치는지 알아보고자 한다. 조사 표본 집단은 전주에서 가장 유명한 비빔밥 전문점 중에서 방문한 경험이 있는 방문객을 대상으로 하여 분석을 하였다. 연구 결과의 내용을 요약하면 다음과 같다. 첫째, 가장 선호하는 비빔밥 전문점은 가족회관, 방문 이유는 가족들끼리 식사를 하기 위해서, 비빔밥에 대한 정보는 주로 주위 사람들의 구전을 통해서 정보를 얻는다가 가장 많은 것으로 나타났다. 둘째, 전주비빔밥 전문점의 서비스품질에 대한 요인인 서비스반응성, 시설, 음식, 신뢰성 요인 중에서 서비스반응성과 음식 요인이 고객 만족도에 긍정적인 영향을 미치는 것으로 나타났다. 둘째, 고객만족도가 재방문의도에 유의적인 영향을 미치는지에 대한 결과는 방문 고객들의 고객 만족도가 높을수록 재방문 의사는 높아진다고 나타났다. 이와 같이 고객만족이나 재방문을 하려면 서비스품질이 중요한 요소임을 인식하여 운영자는 이에 대한 지속적인 개선과 노력이 필요할 것이다.

• 한국식생활문화학회지
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• 제27권3호
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• pp.294-303
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• 2012

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap ($7.70{\pm}0.95$), Eonyang Bulgogi ($7.62{\pm}2.10$), Daetongbap ($7.59{\pm}1.60$), Darkgalbee ($7.20{\pm}1.56$), and Jeonbokjuk ($6.67{\pm}1.64$), whereas Koreans rated higher scores for Eonyang Bulgogi ($8.28{\pm}1.19$), Darkgalbee ($8.20{\pm}1.00$), Jeonju Bibimbap ($7.73{\pm}1.08$), Jeonbokjuk ($7.69{\pm}1.44$), and Moyackgwa ($7.43{\pm}1.52$).

• 한국조리학회지
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• 제17권3호
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• pp.47-64
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• 2011

본 연구는 전주비빔밥 향토음식점을 방문하는 고객들에 대한 중요도와 성취도 분석을 통해 전략적 시사점을 찾아보고자 하였다. 또한 전주비빔밥 향토음식점에 대한 선택속성이 고객만족에 미치는 영향을 살펴보고, 전주비빔밥 향토음식점에 대한 선택속성이 행동의도에 미치는 영향을 살펴보고자 하였으며, 전주비빔밥 향토음식점에 대한 고객만족이 행동의도에 미치는 영향을 살펴보고자 하였다. 본 연구는 전주비빔밥 향토음식점에서 전주비빔밥을 경험해본 고객을 모집단으로 하여 전주지역의 전주비빔밥 향토음식점을 방문한 고객을 대상으로 조사를 실시하였으며, 251부의 유효한 설문지를 최종분석에 사용하였다. 분석결과 중요도-성취도 분석에서는 '실내의 청결성'과 '예약의 편리성' 속성은 빠른 시간 안에 개선할 필요가 있다고 조사되었으며, '음식(p<0.01)'과 '서비스(p<0.05)'요인이 고객만족에 유의한 영향을 미치는 것으로 나타났고, '물리적 환경(p<0.01)'과 '서비스(p<0.05)'품질 요인이 행동의도에 유의한 영향을 미치는 것으로 나타났으며, 고객만족이 행동의도에 유의한 영향을 미치는 것으로 나타났다(p<0.001).

• 한국식생활문화학회지
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• 제23권6호
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• pp.705-712
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• 2008

In this study, Jeonju bibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum, and Sangseonjeon were selected as examples of take-out style Korean foods, and sensory evaluations on a 9-point hedonic scale were conducted with dining staff at UCLA. 54.5% of the respondents in this study were male and 62.7% were Hispanic/Latino, with the respondents fairly evenly split across age groups in a range of 25-54 years. In the sensory evaluation, the most acceptable items were judged as follows: Bulgogi (8.1)>Japchae (7.5)>Sangseonjeon (7.4)>Jeonjubibimbap=kimchijeyukbokkeum (7.3)>Whangpomuk (6.9). Among the 6 Korean foods (Jeonjubibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum and Sangseonjeon), Bulgogi, and Saengseonjeon were the most acceptable items for the female and male respondents, respectively. All of the items were popular with the majority of the responding age groups, with the exception of the 18-24-year groups; in particular, Kimchijeyukbokkeum and Bulgogi scored relatively high on acceptability (7.0) for all respondents. Jeonjubibimbap, Japchae, Whangpomuk, and Saengseonjeon were also found to be acceptable to all respondents except for the African American respondents. We suggest that the Korean foods listed above are applicable items for quick service restaurants in the U.S. market.

• 한국식품조리과학회지
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• 제26권5호
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• pp.521-529
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• 2010

The purpose of this study was to research healthy food behavior and food recognition for each Asian country after subjects had visited Asian restaurants. The subjects of the study were university students from Griffith university and Queensland university, Australia. The survey was conducted from June 1 to 28, 2010. The summary of the analysis is as follows. Firstly, for dietary behavior related to healthy food, 'average' was the most common answer at 41.0% (102 respondents). Regarding the standard of selecting healthy food, 'if it is good for health' was the most common answer, regarding the reasons to like healthy food, 'because it is good for health', was the most common, and for information about healthy food, 'obtain from TV or media' was the most common. Regarding eating healthy food at home or dining out, most respondents answered 'once or twice a week', whereas regarding thinking of eating healthy food while dining out, 'average' was the most common answer. Secondly, the recognition of six Asian cuisines were ranked in the order of Chinese, Japanese, Korean, Thai, Indian, and Vietnamese. Representative well-being food by country, Bibimbap of Korea, Sushi of Japan, Shark's Fin of China, Tom Yum Kung of Thailand, Curry of India and Goi Cuon of Vietnam were selected. Thirdly, regarding recognition of well-being food, disease effect factor, health-oriented factor, nutrition factor and vegetarian diet factor were extracted. We found that disease effect factor and nutrition factor had positive (+) effects on visiting Asian restaurants due to recognition of well-being foods. Therefore, it is expected that more local people will eat at Asian restaurants if the public relations for Asian restaurants emphasizes harmony between well-being food and Asian food.

• 한국조리학회지
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• 제16권5호
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• pp.92-102
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• 2010

본 연구의 목적은 브리즈번 지역 현지인 대학생들을 대상으로 한식에 대한 인식과 선호도를 조사하여 한식의 세계화를 위한 기초 자료로 활용될 수 있도록 제공하는데 있다. 분석 방법은 빈도 분석과 T-test를 실시하였으며, 조사 기간은 2010년 5월 3일부터 6월 18일까지 실시하였다. 연구 결과를 요약하면 다음과 같다. 첫째, 한식에 대한 인식은 한국 음식은 맛이 좋고, 맵고, 건강에 좋고, 이국적인 재료를 사용하고, 메뉴가 다양하고, 곡류 및 채소 위주인 음식으로 인식을 하고 있었다. 한식에 대한 인식 차이는 한국 음식은 건강에 좋다, 한국 음식은 발효식품이 많다, 한국 음식은 곡류 및 채소 위주이다에서 유의적인 차이가 있는 것으로 나타났다. 둘째, 맛에 대한 선호도에서는 가장 좋아하는 맛으로는 단맛, 가장 싫어하는 맛으로는 싱거운 맛으로 나타났으며, 가장 선호하는 메뉴로는 불고기, 비빔밥, 김치찌개, 김밥 순으로 나타났다. 기대효과로는 한식과 관련된 정부 부서 및 교육 기관과 현지에서 한식당을 운영하고 있는 경영자에게 한식의 세계화와 영업 전략에 도움이 될 것으로 기대한다.

• 동아시아식생활학회지
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• 제24권4호
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• pp.488-502
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• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.