• 대한가정학회지
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• 제46권6호
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• pp.75-87
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• 2008

The purposes of this study were to examine the attitude of undergraduates toward money and the differences in dining-out behavior among three groups of subjects divided by attitude toward money. Self-administrated questionnaires were completed by 387 undergraduates and data were analysed by frequency analysis, chi-square, t-test, one-way ANOVA, factor analysis, reliability analysis, duster analysis and discriminant analysis. Results of study were as follows. There appeared six different attitudes of money among the undergraduates investigated: money as a means of seizing power, money as a life pursuit, money as a tool for rational consumption, money as a barometer of success, money as a cause of anxiety, and distrust. The undergraduates showed several different attitudes of money according to gender, major, age and pocket money. Cluster analysis divided subjects into three groups by attitude toward money : low dependent group, moderately dependent group and high dependent group. Three groups of subjects classified by attitudes of money were different from one another in dining-out behavior as well. The low money-dependent group mainly spent less than 5,000 won on a dining-out, and relied on their own experience and recommendation from others on a dining-out information. In contrast, the high money-dependent group spent 20,000 won or more on dining-out, and the distribution of subjects acquiring dining-out information from various channels in that group was significantly higher than other groups.

• 한국조리학회지
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• 제5권1호
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• pp.5-24
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• 1999

The Dining-out industry should catch up with the rapid change of economic environment actively and achieve the objectives of the company. Therefore, the management of Dining-out industry should be focused on the customers' changeable behavior, which is the center of economic environment, and make customers satisfied as the first factor. The purpose of this study is to find out the relation between the customers' content and the growing of selling in Dining-out industry, to compare with the merit and the demerit of the Dining-out industry objectively, and finally to contribute the increasing of selling in Dining-out industry.

• 한국조리학회지
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• 제16권5호
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• pp.208-220
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• 2010

본 연구를 통해 레스토랑의 식공간 매력성(attractiveness)이 고객들의 레스토랑 평가에 어떻게 영향을 미치게 되는지를 실험 연구 방법에 의해서 규명하고, 동시에 소비자 행동에 영향을 미치는 구매 위험 지각과 감성 강도가 레스토랑 평가에 대한 식공간 매력성의 효과를 어떻게 조절하는지를 확인하였다. 한편, 종속 변수를 레스토랑의 예상된 서비스 품질과 이용 의도로 설정하고 식공간 연출의 효과를 파악하고자 하였다. 연구결과를 요약하면 다음과 같다. 첫째, 매력적으로 연출된 식공간은 매력적이지 못한 식공간에 비해 레스토랑 고객들의 예상된 서비스 품질에 대한 긍정적인 평가를 유도하고, 또한 이용 의도를 증가시켰다. 둘째, 연출된 식공간의 매력성은 저(低)위험 지각의 구매 상황보다 고(高)위험 지각의 구매 상황에서 레스토랑 고객들의 예상된 서비스 품질과 이용 의도에 대해 보다 큰 영향을 미쳤다. 셋째, 연출된 식공간의 매력성은 감성 강도가 낮은 고객보다 높은 고객의 예상된 서비스 품질과 이용의도에 대해 보다 큰 영향을 주어 개인 특성 변수인 감성 강도의 조절 효과가 밝혀졌다.

• 가정과삶의질연구
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• 제22권6호
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• pp.1-11
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• 2004

The purpose of this study was to provide basic information about efficient space use in the dining and bathing area through the analysis of service flowing. Four researchers observed the service flowing and the using behavior at those areas. The results of the study were as follows: Dining service was proceeded as resident moving, waiting, meal serving, dining, moving and arranging in order. The waiting stage was one of the problematic processes since the staffs made the residents wait to) long at a fixed position. The program right before the meal serving will be helpful for reducing tediousness of the elderly residents. Another problem was that the area was not big enough for the meal sowing. The legal regulation Is needed to prescnbe for the size of dining area per resident. The flowing of bathing service was proceeded as staff preparation, moving, waiting, undressing, bathing, drying, dressing, moving and arranging in order. There were more problems in the dressing area than in the bathing area. The elderly with stretcher or wheelchairs had difficulty in entering the narrow doorway. The dressing area was so crowded with the staffs, undressed elderly, dressed elderly, and other laundries. The division of dressing and undressing area is required to avoid the confusion of the users in the area.

• 한국식품조리과학회지
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• 제26권4호
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• pp.450-457
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• 2010

A survey was conducted to determine the relationship between BMI and the dining out behaviors of 316 university students in Seoul area for May and September, 2006. The subjects included 114 males and 202 females. General characteristics and BMI determined that of the students 56 (17.7%) were underweight, 222 (70.3%)were normal, 23 (7.3%) were overweight, and 15 (4.7%) were obese. There were differences in BMI according to age, sex, and major. Students majoring in natural science and engineering were 58.3% and 51% normal weight, respectively, and the next most common weight class was overweight. The non smoking group showed had primarily normal weight subjects followed by underweight-subjects, but the smoking group had primarily normal weight subjects followed by overweight subjects (P<0.001). The frequency of dining out for breakfast significantly correlated with BMI (P<0.05). The group that frequently dined out for breakfast were primarily of normal weight followed by overweight subjects, but the group that rarely dined out for breakfast were primarily of normal weight followed by underweight subjects(21.4%). Groups whose criteria for selecting dining out meals were flavor and price showed a higher percentage of underweight subjects than other groups. The group whose motivations for choosing dining out meals were convenience and habit showed a higher percentage underweight subjects than other motivations. The group that selected the Western food menu for dining out showed a higher percentage of underweight subjects than other food menu groups. And, the groups that selected Japanese and Korean food were primarily of normal weight followed by underweight subjects, but the result was not significant.

• 한국식생활문화학회지
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• 제22권3호
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• pp.323-329
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• 2007

The objective of this study was to compare the healthy dining out attitude of restaurant diners by self-rated health status. Using healthy dining attitude and behavior questionnaire and a single question describing self-rated health status, the needs and importance of healthy dining out was detected. Mean age of the 182 respondents was 38.9${\pm}$11.37 years old and 37.4% of the respondents answered their mean monthly income was over 6,000,000won showing the subjects belonged in high income diners. The needs of healthy dining measured by five scales and offering healthy menus(3.80), labeling foods about original country(3.79), using environmentally friendly foodstuffs(3.71) and labeling nutrients on menu board(3.62) show higher score than others. A total of 76.4% of the respondents assessed their health status as 'good-rated Health' and 23.6% was 'poor-rated health'. There was no difference in frequency of eating out by self-perception of health status but, the 'poor-rated health' group need more nutrition information in restaurant specially for calorie(p<0.05), cholesterol(p<0.05), fiber(p<0.05), functional nutrients(p<0.001) showing significant differences comparing to 'good-rated health' group. In good-rated health group, selection of Korean cuisine for eating out was more frequent than the poor. The results shows the needs of healthy dining can be varied by diner's health status and therefore restaurateur should focus on understanding of the needs of diners with various health status.

• 한국식품조리과학회지
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• 제12권1호
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• pp.13-19
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• 1996

This study was to investigate dining behaviours of 420 businessmen living in urban regions (Taegu, Gumi, Young-Chon and Chang-Won) in Kyungbuk and Kyungnam. This survey was carried out by questionnaires. The results were summarized as follows; Among all respondents, dining out once a day was most frequent. Education (p<.05), age (p<.001) and marital status (p<.001) were significant. Socialization was the most frequent reason for dining out. In the choice of food, Korean food was the most frequent (68.1%). Taste (41.4%) was the most frequently cited reason for food selection followed by variety of food (18.8%) and price (8.8%). The respondents favorite foods were: Korean food; Doen Jug Soup (31.9%); Western food; Pork Cutlet (47.6%); Chinese food; Gan Ja Jang (31.2%); Flour-bared food; Kal Gook Su (55.4%), and Fast food; Ramen (26.4%). The most frequent choices of where to eat were the company cafeteria for lunch and Korean restaurant for dinner (p<.001). Responses to inquires concerning sanitation, facilities and service were mostly "normal". They wanted lower price (30.5%), a more variable menu (24.8%), and more vegetables and fruits (18.1%) in restaurant and cafeteria food. Age (p<.05) and marital status (p＜.001) were statistically significant.

• 수산경영론집
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• 제49권3호
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• pp.15-28
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• 2018

This study categorized Korean seafood diners according to their lifestyle attributes of seafood consumption. This categorization facilitated to set more detailed marketing strategies to each consumer groups so it can lead to promote seafood dining industry in Korea. For this study, a survey was conducted from September 10 to October 9, 2017 in the form of self-completed surveys from seafood restaurant diners living in Busan, Korea. A total of 251 questionnaires were collected and used for data analysis. The results were as follows. There were eight attributes of lifestyle which Korean seafood diners have had such as 'rationality', 'freshness', 'taste', 'health', 'ambiance', 'the latest trend of seafood dining', 'scarcity' and 'familiarity'. The largest number of respondents(154 out of 251, 61.4%) responded that they considered 'rationality' important when choosing their seafood restaurants among the eight attributes. 'freshness(135 out of 251, 53.8%)' was followed. 'the latest trend of seafood dining' and 'familiarity' were the ones that the smallest number of respondents(61.4, 10.8%) considered those as significant attributes for their seafood restaurants selection.

• 한국식생활문화학회지
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• 제24권6호
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• pp.649-654
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• 2009

This study has a purpose of suggesting the basic data to achieve customer satisfaction by understanding the preference of each type of restaurant industry for the taste of customers in 20's referring to 8 images. In the preference for style of image in dining space, the participants responded that they prefer natural, modern and romantic image, and both male and female participants preferred natural image. Participants responded that they prefer natural, romantic and modern in sequence as their general preference for style of image in dining space, and male participants preferred modern and natural but female participants preferred romantic and natural. The survey that was conducted for different menus has suggested that the reasonable image for fast food is casual, hard casual and classic for hotel restaurant, casual for school restaurant, romantic for cafe, casual for western restaurant, simple for Japanese restaurant, classic and elegance for Chinese restaurant and natural for Korean restaurant. According to the result of the analysis of dining space image, factor 1 are called 'cold image (CI)' as they have simple and modern image, factor 2 are called 'soft image (SI)' as they have natural and romantic image, factor 3 are called 'warm image (WI)' as they have casual and elegance image and factor 4 are called 'hard image (HI)' as they have classic image.

• Nutrition Research and Practice
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• 제17권5호
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• pp.1019-1027
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• 2023

BACKGROUND/OBJECTIVES: Sustainability has become one of the top priorities in the foodservice industry. With an increase in consumer interest in sustainability and educational opportunities in higher education, it is important to know what sustainable practices are implemented in campus dining and how sustainable practices affect consumers' responses. This study aims to identify the key sustainable practices in the campus dining context, and investigate the relationship by applying the stimulus-organism-response framework to determine whether the key sustainable practices influence consumers' perception and behavioral intentions. SUBJECTS/METHODS: The self-administered online survey was distributed to college students in 8 dining halls at a large southeastern university in the United States from September 20-October 10, 2019. A total of 382 valid questionnaires were collected, and factor analysis and multiple regressions were utilized to test the research model. RESULTS: This study identified 4 dimensions of campus sustainability with a total of sustainable practices: sustainable food, waste management, energy/water conservation, and recycling/reuse. Three dimensions of sustainable campus practices (i.e., sustainable food, waste management, recycling/reuse) played a significant role in consumers forming a perceived value while energy/water conservation did not significantly influence the consumers' perceived value toward the campus dining. Waste management was identified as the most important practice to enhance consumers' perceived value (β = 0.330). Using sustainable food and recycling/reuse were ranked second and third, respectively (β = 0.262, β = 0.154). The findings confirmed the significant positive relationship between perceived value and revisit intentions. CONCLUSIONS: The findings support the inclusion of dining sustainability as a critical component in explaining college students' perceived value and revisit intention toward campus dining. Furthermore, this study provides practical implications for university administrators and foodservice operators to consider the key sustainable practices to meet the consumers' value and revisit intentions.