• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.235-243
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• 2007

The results of hotel management have revealed a lot of problems in regard to the suitable placement of kitchen facilities, equipment and utensils, appropriate positioning of kitchen workers, and management of kitchen supplies. To solve these problems, this study examined the relationships among kitchen equipment, layouts, job satisfaction, a sense of self-competence, and production efficiency, proposing the efficient management measures of a reasonable kitchen system. The following are the results. Kitchen facilities had a significant effect on job satisfaction, not on a sense of self-competence. Hotel cooks' awareness of kitchen utensils as well as kitchen layouts had significant influence on both job satisfaction and a sense of self-competence whereas hotel cooks' job satisfaction and their sense of self-competence had great influence on production efficiency.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.87-91
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• 2017

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.201-214
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• 2004

The brand image had an effect on customer loyalty degree "Traditional characteristic", "Reliability", "Future events sliced raw fish directivity". With it appears, causing the effect which is powerful in customer loyalty degree "Traditional characteristic or reputation of restaurant", "Reliability of advertisement". The brand image had an effect on customer satisfaction "Reliability", "Customer directivity", "Traditional characteristic". With appears and with it is referred from above together "Traditional characteristic of restaurant" or "Reliability of advertisement public information", "Policy of the restaurant management customer first of all poem".

• Culinary science and hospitality research
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• v.14 no.3
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• pp.45-57
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• 2008

The purpose of this study is to initiate a systematic approach to maximize profits through continuous development of menu and build a strong image of Western restaurants located inside hotels by identifying their guests' knowledge and concern and menu selection behavior in well being trend. Findings from the analysis are as follows. First, among the Western menu selection behavior, organic grain and seafood, seasonal event menu, less spicy and more natural cooking methods are favored as the most important consideration. Second, customers' knowledge and concern in well being trend and menu selection behavior were found to be statistically significant. Third, customers' awareness in health and obesity were found to be statistically significant to the concern in well being trend. Fourth, demographical characteristics of customers such as gender, marital status, age, income level and education were tested for their relationships with knowledge and concern in well being trend.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.134-143
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• 2008

The purpose of this study is to identify the critical service factors, which influence the customers' satisfaction and loyalty to pizza restaurant's customers in Korea. In order to meet this purpose, we surveyed 185 customers who have visited Imsilcheese pizza restaurants. This survey used the SERVPERF service quality measuring theory. The results are as follows: Service Quality consists of 6 factors which are Assurance, Tangibles, Quality of Pizza, Responsiveness, Empathy and Reliability. Customers' satisfaction is affected by 6 factors of service quality. Responsiveness is most influential in customers' satisfaction while Assurance is most crucial to their loyalty. Customers' satisfaction has a significant effect on the customers' loyalty.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.376-386
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• 2015

The purpose of this study was to evaluate the sodium-related dietary attitudes, behaviors, and nutritional knowledge in university students according to the practice of dietary guidelines for Koreans established by the Ministry of Health and Welfare, Republic of Korea. Based on the total practice score related to the dietary guidelines (PDG), we classified subjects into a "low practice of the dietary guidelines (LPDG)" group (n=94, male=43, female=51) (total score of PDG ${\leq}13$) and a "high practice of the dietary guidelines (HPDG)" group (n=56, male=32, female=24) (total score of PDG >13). Subjects were asked about general characteristics, lifestyle, salt-related dietary attitudes, behaviors, and nutritional knowledge using a questionnaire. The LPDG group had more subjects who were breakfast skippers (p<0.001) compared to the HPDG group. The LPDG group (31.26) had a significantly lower score in terms of salt-related dietary attitudes compared to the HPDG group (33.77) (p=0.0042). The score for salt-related dietary attitudes was significantly higher in the HPDG (32.52) group than in the LPDG (29.91) group (p=0.0041). There was no significant difference in the total score for salt-related nutrition knowledge between the groups. The correlation analysis indicated that the dietary guidelines practice score had a positive correlation with the salt-related dietary attitude score (r=0.3593, p<0.0001) and the dietary attitude score (r=0.3443, p<0.0001) after adjustments for sex. These results show that the degree of adherence to the dietary guidelines for adults may be related to sodium-related dietary attitudes, behaviors, and nutrition knowledge.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.14-29
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• 2005

A study was carried out to get information on hotel cooks. We needed to obtain the information on the working environment and satisfaction of the cooks to improve the working environment, a culinary art training program and an efficient man power control program. This study surveyed 305 cooks who work for deluxe hotels in Busan. The results were as fellows: The great part(67.2%) of the cooks was male and less than forty years old (85.6%), 67.0% of the cooks graduated from college and they had over 5 years(33%) or 1${\sim}$3 years(32.0%) in their current work places. 74.8% of the cooks earned less than 1.5 million won in a month. The cooks had on the average 1.53 lieences per person, and the most popular ones were the Western style(55.1%) and Korean style(49.2%) culinary arts. The most work places of the male cooks were Western style(49.3%) and Japanese style(41.8%) restaurants, but those of the female cooks were Western style(49.3%) and Korean style(30.6%) restaurants. The male cooks have worked over 5 years(36.0%) or 1${\sim}$3 years(31.0%) at these work places and the working period of female cooks ranged overall. Job satisfaction was found higher than satisfaction of work places and had no connection with age, job ranks, level of salary and academic background. The higher the age, job ranks, level of salary and academic background were, the more all the cooks satisfied about their jobs and work places.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.47-59
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• 2018

Vocational education has been constantly blamed for training skills that are not suitable for the field. This study was sought for finding out the necessary skills for the hotel entry-level cooks by conducting in-depth interviews, questionnaires, and case studies in terms of NCS's basic competencies and competencies required at work environment. The results of this study are as follows: First, in the field, job performance ability is more important than skills and knowledge. Second, among the NCS's basic competencies, communication skills, interpersonal skills, self-development skills, information skills, and professional ethics are prioritized competencies for hotel-entry level cooks. Third, in terms of competency factors at work, it is necessary to learn the adaptability of the field. Fourth, in case of overseas culinary institutes, the core of their culinary education was the system to learn how to operate the site rather than the education about cooking skills or knowledge. Fifth, in holistic approach, the result showed that four elements which are skills, knowledge, field practice, and simulation training are required for Culinary Arts curriculum.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.19-30
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• 2007

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the flavor, serving patterns, price and cooking method of Dong-rae Pajeon which is a native local food of Pusan area. A questionnaire was answered by 226 citizens who experienced Dong-Lae Phajeon. The study data were analyzed by frequency analysis, t-test, ANOVA, and multiple regression analysis. The findings are summarized as follows: The flavor, presentation, types of oil, and price of Dong-rae Pajeon had influence on the satisfaction of respondents. To globalize Dong-rae Pajeon, 'developing its cooking method', 'decreasing its price', and 'developing its serving patterns' should be considered.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.585-592
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• 2016

Purpose: The purpose of this study was to investigate the quality characteristics and antioxidant activity on consequent storage based on the temperature of new cultivar dew-drop pine mushroom (Lentinula edodes GNA01). Methods: Dewdrop Pine Mushroom were prepared under different storeage temperature (4, 10, $20^{\circ}C$). Results: Weight loss and hardness showed the least reduction rate when it was stored at $4^{\circ}C$ (p<0.05). The color value changed to dark brown at all storage temperatures during the storage period. When it was stored at $4^{\circ}C$, it maintained its initial color for a longer period than at different storage temperatures. With respect to the change in its viable cell count, the cells proliferated to less than 3.0 log CFU/g up to Ed: Please review the change. The earlier part was difficult to understand 2.83 log CFU/g until 15 days of storage at $4^{\circ}C$. On measuring the antioxidant activity of this mushroom, the polyphenol content was maintained without a large change until 9 days of storage at $4^{\circ}C$. The electron-donating action maintained high antioxidant activity, accounting for 81.99% until 12 days of storage from 83.08% during the initial storage at $4^{\circ}C$. When it was stored at $4^{\circ}C$, the sensory characteristics received the highest score among all items, such as appeaance, color, flavor and general preference, etc. Concolusion: In summary, new Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) can maintain its commercial value until the 12th day of $4^{\circ}C$ storage.