• Culinary science and hospitality research
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• v.18 no.1
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• pp.1-14
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• 2012

This study examines the physiochemical and quality properties of the bread added with soy fiber powder to promote the intake of soy fiber. For this study, the powder for making bread was mixed with soy fiber, wheat flour and SF-1450 and SF-1260 at the ratio of 0~12% each. The ratios of the edible fiber contained in the soy fiber power samples were 72.0% in the SF-1450 sample and 67.8% in the SF-1260 sample. The mixograph characteristics tended to be conspicuons in proportion to the amount of the soy fiber added at midline peak height, width at peak and, width at 8.00. The specific volume of the bread tended to decrease significantly as the amount of the soy fiber increased from 2 to 12%. In terms of crust chromaticity change, L-value increased more significantly in the samples added with 4 to 12% than the control. For a-value, SF-1450 in the samples with 6 to 12% and SF-1260 in the samples with 8 to 12% more significantly decreased than the control. For such characteristics of texture as hardness, SF-1450 in the samples with 10 to 12% and SF-1260 in the samples with 6 to 12% increased more than the control. As discussed above, the sensual characteristics of the white pan bread with soy fiber added tended to be worse as the amount of the additive increased, compared with the control samples. Summing up the results of the physico-chemical analysis and the overall acceptability, those samples with 2~4% of SF-1450 and 2% of SF-1260 were found excellent.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.104-119
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• 2012

The purpose of this study is to suggest a way of the efficient operation of university foodservice through the Importance-Performance Analysis and examine a causal relationship between selection attributes and satisfaction. A survey was carried out in class, and after excluding 12(A University) and 20(B University) unusable cases which had an unacceptable level of missing data, 108 out of 120(A University) and 104 out of 124(B University) cases were used for analysis. As for A University, IPA showed that taste, variety, food cleanliness, table cleanliness, and tableware cleanliness were included in the concentrating efforts items. As for B University, IPA showed that taste, variety, and table cleanliness were in the concentrating efforts items that university foodservice managers should improve. Also, through t-test difference analysis on selection attributes of A University and B University in the research model, this study confirmed that both A University and B University displayed positive difference in personal services. And, through regression analysis, food quality had a positive influence on satisfaction.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.1-16
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• 2009

The purpose of the study of the book is aimed for basic document security to show necessity for the outside restaurant accommodation to the university meal service and I grasp the university meal service use action of the university student and a desire with this purpose and show it and am going to fine an article and the basics document which are necessary for the market for rationalization of the management of the university meal service. As for the reason why students like fast food to be able to choose outside dining room introduction at the part of an innovative image strategy of the university meal service. Food is serve of early and low price. The big problems of the university meal service is bad taste, high price, low service. Price satisfaction is low in the quality of the university meal service in comparison with the outside dining room. The university students who liked Korea food and Hamburger at time of the outside dining room introduction evaluated the quality of the university meal service. Therefore the outside dining room accommodation is necessary for the university meal service development also the image improvement of the university meal service and improvement of the quality and suitable price rage.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.211-216
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• 2014

Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140 isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two different temperature, $25^{\circ}C$ and $70^{\circ}C$. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followed by Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposed to causing food poison was 1.17%. Analysis of antimicrobial activity showed that $25^{\circ}C$ garlic extract, $25^{\circ}C$ green tea extract, and $70^{\circ}C$ green tea extract resisted against all 140 isolates and the others resisted against some isolates. Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in $25^{\circ}C$ and green tea > garlic > cinnamon in $70^{\circ}C$. The correlation analysis of each extracts showed that geen tea extract was different significantly with garlic and cinnamon extracting in $25^{\circ}C$ and with only garlic extracting in $70^{\circ}C$ at p < 0.05.

• Fire Science and Engineering
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• v.16 no.1
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• pp.18-23
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• 2002

Efficiency estimation of toxicity free resistance cable experiments were conducts to understand toxicity free fire ersistance polyolefin insulation material and smoke density characteristic and combustion gas corrosion analysis. A main cause of fire-growth and generating toxic gas when it burns, should be dealt with great care in life safety design. Similar patterned fire incidents such as, Inchon Live-Hof Pub Restaurant as, Sea-land Children Resort have proven that serious loss of lives were caused by hazardous gas generated fire resistance cable materials. In this paper, Referenced documents were ASTM E662 standard test method for specific Ds genalated by solid materials. The furnace control system shall maintain the required irradiance level under steady-state condition with the chamber door closed of 2.5$\pm40.04〔w/$\textrm{cm}^2$〕for 20 min. According to the results of the smoke density analysis of NFR-8 and FR-PVC the highest decomposition flaming smoke density range of NFR-8 and FR-PVC were 25.2 to 37.5 and 51.1 respectively. Nonflaming smoke density range of NFR-8 and FR-PVC were 100.4 to 112.2 and 126.5 to 398.8. Also, the fire gases was occurred carbon monoxide and decomposition than in polyolefin due to incomplete combustion of PVC which has high content of carbon in chemical compound.

• Journal of Nutrition and Health
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• v.51 no.4
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• pp.357-367
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• 2018

Purpose: Because of recent global and domestic issues regarding the safety of food, there is growing concern over food safety and interest in the country-of-origin for food ingredients from restaurants. This study was conducted to reveal the influence of consumer level of knowledge and awareness regarding restaurants and the country-of-origin labeling. Methods: To accomplish this, a primary survey of adults aged over 20 years old was conducted to measure customers' knowledge regarding country-of-origin labeling for restaurants. Respondents were then divided into a lower group and an upper group based on their level of knowledge to evaluate significant differences between groups. A total of 437 of 460 questionnaires were analyzed. Results: The average knowledge score regarding country-of-origin labeling for restaurants was 6.3 out of 10. Additionally, there were significant differences between the lower and upper group in terms of the final education level and occupation. Conclusion: It is necessary to develop guidelines and public relations for country-of-origin labeling of restaurants.

• Quality Improvement in Health Care
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• v.5 no.2
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• pp.324-334
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• 1998

Background : Strategic planning is an organizationwide or systemwide, ongoing look into the future usually of 2~3 years, based on objective analysis of the current environment and trends, but it can incorporate both short-term and long-term goals. The strategic planning process includes external analysis, internal analysis, issue analysis, development of mission, vision and values, and lastly development of organizational goals and objectives. As a part of the strategic quality planning process, certain service lines, important organizationwide functions, or key processes supporting these functions can be prioritized to expedite and roll out certain strategic goals. This is called strategic quality initiatives. Methods : We organized a quality improvement team, a subgroup of 21st century vision planning corps of our medical center, and pursued QI activities for improvement of healthcare environment, particularly in the admission setting. We developed a strategic quality initiative based on the results of patient satisfaction surveys, and carried out functions of self-directed work team. Results : The strategic goal was to be the benchmark for peer group hospitals in Korea for providing cost-effective best-practice. The QI team included 3 medical doctors, 1 nurse, 1 social worker, and 1 QI consultant as well as many operational members to support services and quality initiatives met every Tuesday for 18 weeks. Outcome objectives were to improve patient satisfaction score. The issues included in the objectives were comfort, temperature, noise, cleanliness of the admission wards, quality and education of patient meals, matters regarding the admission process, and an appurtenant facility such as restaurant or convenience store. Every issue was discussed and recommendations, conclusions and opportunities were implemented. Conclusions : By developing a strategic quality initiative as a part of the strategic quality planning process, and pursuing a self-directed work team, certain sen/ice lines, important organizationwide functions, or key processes supporting these functions can be improved effectively within a short period. Strategic quality initiatives serve to support, or roll out, certain strategic goals that are relevant to performance improvement and development of specific measurable outcome objectives, and associated performance measure for each initiative. Each strategic quality initiative should include a statement of intent outcome objectives, and performance measures. We will come back with follow up of the strategic quality initiative, for improvement of healthcare environment, and results of patient satisfaction re-survey.

• Nutrition Research and Practice
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• v.14 no.3
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• pp.286-297
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• 2020

BACKGROUND/OBJECTIVES: This study compared the perception of customers from Korea and the U.S. on the attributes of different formats of menu labeling The specific objectives were 1) to compare the customers' perceived usefulness, ease-of-understanding, clarity, and attractiveness of different formats of menu labeling between Korea and the U.S.; and 2) to compare the customers' use intention to different formats of menu labeling between Korea and the U.S. SUBJECTS/METHODS: A survey was conducted in Korea and the U.S. The participants were allocated randomly to view 1 of the 7 restaurant menus that varied according to the following types of menu labeling formats: (type 1) kcal format, (type 2) traffic-light format, (type 3) percent daily intake (%DI) format, (type 4) kcal + traffic-light format, (type 5) kcal + %DI format, (type 6) traffic-light + %DI format, and (type 7) kcal + traffic-light + %DI format. A total of 279 Koreans and 347 Americans were entered in the analysis. An independent t-test and 1-way analysis of variance were performed. RESULTS: Koreans rated type 4 format (kcal + traffic light) the highest for usefulness and attractiveness. In contrast, Americans rated type 7 (kcal + traffic light + %DI) the highest for usefulness, ease-of-understanding, attractiveness, and clarity. Significant differences were found in the customers' perceived attributes to menu labeling between Korea and the U.S. Americans perceived higher for all the 4 attributes of menu labeling than Koreans. CONCLUSIONS: The study is unique in identifying the differences in the attributes of different formats of menu labeling between Korea and the U.S. Americans rated the most complicated type of menu labeling as the highest perception for the attributes, and showed a higher use intention of menu labeling than Koreans. This study contributes to academia and industry for practicing menu labeling in different countries using different formats.

• Journal of Nutrition and Health
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• v.38 no.9
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• pp.765-776
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• 2005

The purposes of this study were to a) examine IC (intellectual capital) circumstance of CFMC (contract foodservice management company), b) identify the correlation between IC of CFMC, c) analyze the cause and effect of IC in the viewpoint of contractor, client, and customer. The questionnaires of IC measurement were handed out to 108 CfHCs, there composing of main office employees, foodservice managers, customers, and clients of 207 school, 38 hospital, and 86 business/industry foodservices. The statistical data analysis was completed using SPSS Win (ver 12.0) for descriptive analysis, correlation analysis, simple linear regression analysis. First, CFMCs had operational experience for an average of 8 years and 8 months, and served an average of 38,540 meals a day. Most of the respondent companies operated 'food supply/distribution($50\%$)', 'catering ($46.7\%$)', and restaurant business ($43.3\%$)' except for institutional foodservice and managed an average of 66 clients for the contract period of 2 years and 3 months. Second, there was positive correlation between $\ulcorner$sales of foodservice$\lrcorner$ and 'market ability', $\ulcorner$client satisfaction$\lrcorner$ and necessary intellectual capital for managing branch/chain foodservice office, and $\ulcorner$customer satisfaction$\lrcorner$ and $\ulcorner$renewal and development$\lrcorner$, 'market ability', 'infrastructure support for foodservice operation', 'employee satisfaction', respectively. Finally, the result of the cause and effect analysis on CFMCs, clients, and customers was positively influenced by 'client satisfaction' with 'customer satisfaction', 'infrastructure support for foodservice operation' and 'customer satisfaction' with 'employee satisfaction', and 'infrastructure support for foodservice operation'. In conclusion, if CFMCs were to perform a routine checkups by utilizing CFMC's IC measuring tool, improvements in CFMC operational capacities as well as foodservice quality can be noted. Additionally, CFMCS can satisfy their client-customer relationship by employing internal marketing thechniques for employee, a more efficient infrastructure support system, and construc tive infrastructure utilization. Therefore, CFMCs can show significant improvement in their sales and foodservice quali-ty though continuous maintenance of the client and customer satisfaction.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.166-178
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• 2009

The purpose of this study was to understand the influence of corporate association in family restaurants upon the customer's service valuation and company evaluation and to empirically analyze whether the service valuation plays a mediating role between the corporate association and the company evaluation. Self-administered questionnaires were completed by 301 customers and the data were analysed by frequency, factor analysis, reliability analysis, correlation analysis and multiple regression analysis. The primary results are as follows. Multiple regression analysis, to verify the hypothesis, showed that corporate association(corporate competence association $\beta$=0.636; corporate social responsibility association $\beta$=0.091) in family restaurants had positively significant influence upon service valuation, and service valuation($\beta$=0.567) had positively significant influence on company evaluation. As a result of analyzing the mediating effects, the direct effects(corporate competence association $\beta$=0.166; corporate social responsibility association $\beta$=0.123) of the corporate association in family restaurants upon customer's corporate evaluation were indicated to be smaller than the total effects(corporate competence association $\beta$=0.430; corporate social responsibility association $\beta$=0.161). Accordingly, the partial mediating effect was surveyed to exist that has influence upon company evaluation through service evaluation without explaining 100% directly in evaluation on corporate association.