• Title/Summary/Keyword: Korean food industry

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A Study of Evaluation for Service Quality of Korean Restaurant Customers - The Case of Pork-belly Specialty Restaurant- (한식당 이용고객의 서비스품질 평가에 관한 연구 - 삼겹살 전문점을 중심으로 -)

  • Cho, Yong-Bum;Park, Jong-Hun
    • Journal of the Korean Society of Food Culture
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    • v.20 no.5
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    • pp.538-547
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    • 2005
  • Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

The Effect of the Food Service Industry up on the National Economy of Korea (산업연관분석을 적용한 국내 외식산업의 경제적 파급효과 분석)

  • 천희숙;한경수
    • Korean Journal of Community Nutrition
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    • v.8 no.5
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    • pp.763-769
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    • 2003
  • The food-service industry in Korea has experienced remarkable growth during the past few decades. The objectives of this study were to analyze the influence of the food-service industry upon the national economy by using an input-output analysis and to find the industrial position of the food service industry. This paper analysed the economic effect of the food-service industry using 168 items arranged in a transaction table based on producer's prices in the 1995 input-output tables. The results of this study showed that the food-service industry had a major influence on the national economy of Korea. Based on the calculation of the following five coefficients; Korea's production inducement coefficient ranked as 50, its import inducement coefficient ranked as 28, its value added inducement coefficient ranked as 32, its worker inducement coefficient ranked as 2 and its employee inducement coefficient per final demand ranked as 5 in a total of 168 industries.

Policies and industrial technology trends for senior-friendly foods (고령친화식품의 정책 및 산업기술 동향)

  • Lee, Hyun-Sun;Nam, Young-Joo;Kim, Yang-Eun;Kim, Jong-Chan;Shin, YunJeong;Lee, YoungJin;Heo, Wan
    • Food Science and Industry
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    • v.53 no.4
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    • pp.435-443
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    • 2020
  • Korea has entered into an aged-society in 2018. If this trend continues to increase, it is expected that a super-aging society will take place by 2026. Therefore, Korea is placed in the situation of becoming the world's fastest aging nation as it becomes a super-aging society from an aged-society in twenty-six years. In order to provide an effective supply of nutrition for the socially weak, Japan developed a variety of foods with food texture improvements. Germany improved accessibility for meal service development. Senior-friendly food is a softened food or a highly concentrated drink, which is considered a texture-modified food, for the elderly with eating disorders to digest food more easily by making food particles smaller. Varying food processing techniques such as freeze-thawing enzyme impregnation, high-pressure processing, super-heated steam processing, 3D food print, and others used to produce texture-modified foods.

Analysis of Food Industry Cluster and Value-chain Network in the Northern Area of the Korean Peninsula (한반도 북방지역의 식량산업 클러스터 및 가치사슬 네트워크 분석)

  • Moon, Seung-Woon;Kim, Euijune
    • Journal of Korean Society of Rural Planning
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    • v.23 no.3
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    • pp.147-161
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    • 2017
  • Climate changes from global warming and reduction in agricultural land result in volatility of prices of agricultural products, causing a imbalance of food market in Korea. It is necessary to develop a transnational food industry cooperation system among Korea, China and Russia that directly or indirectly affect food industry in terms of the whole industrial network. This study analyzes the value chain and linkage in the agriculture, forestry and fisheries industries in three nations. The unit structure and the industrial patterns of three nations were derived using the World Input-output Table (WIOT) from 2004 to 2014 every five years. This paper is expected to contribute to develop food security cooperation in the northern part of the Korean peninsula and to promote the mutual growth of food industry through industry linkage and cooperation.

Hepatoprotective Effects of Waxy Brown Rice Fermented with Agrocybe cylindracea

  • Lee, Jong-Suk;Lee, Kyung-A;Kim, Han-Sup;Kang, Sung-Moo;Lee, Yoon-Joo;Yoon, Jae-Don;Chung, Min-Wook;Han, Gi-Dong;Lee, Jae-Sung
    • Food Science and Biotechnology
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    • v.15 no.2
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    • pp.238-243
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    • 2006
  • The methanol extract of waxy brown rice fermented with Agrocybe cylindracea was prepared. The extract was then freeze dried and fed to rats at the level of 0.5, 1.0, 2.0 g/kg body weight for 14 days, followed by the treatment with carbon tetrachloride for three consecutive days to induce hepatotoxicity. After sacrificing the rats, the enzyme activity of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), and ${\gamma}$-glutamyl transpeptidase (${\gamma}$-GTP) in serum was determined. Biochemical analysis on serum for albumin, total protein, triglyceride, and total as well as HDL-cholesterol were carried out along with a histopathological study of liver tissues. Based on these data, we suggest that the waxy brown rice cultured with A. cylindracea may exert hepatoprotective activity against hepatotoxicity caused by chemicals such as carbon tetrachloride.

Economic Growth and Employment in the Korean Agri-Food Industry: Examining the Buffering Effect and Sensitivity of Temporary Employment

  • Byung Min SOON
    • Asian Journal of Business Environment
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    • v.14 no.2
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    • pp.19-30
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    • 2024
  • Purpose: This research article investigates the intricate relationship between economic growth and employment in the Korean agri-food industry. Research design, data and methodology: Drawing on Okun's law, which proposes a negative correlation between economic growth and unemployment, the study explores the applicability of this law to different sectors. By focusing on the agri-food industry, the study examines the impact of economic growth on both full-time and temporary employment. Results: The findings highlight the industry's role as a buffer, absorbing workers from other sectors, particularly manufacturing. Moreover, the study reveals that temporary employment is more sensitive to economic growth fluctuations compared to full-time employment. Conclusions: The research emphasizes the importance of implementing employment programs that support transitioning workers in the agri-food industry, facilitating knowledge and skill transfer to ensure sustained employment. Furthermore, it recommends government and company support for temporary employment during buffering periods to ensure safe job transitions. This study provides valuable evidence to understand the nuanced relationship between economic growth and employment in the Korean agri-food industry.

The establishment of the Korean government and the food situation during the Korean War (대한민국 정부수립과 한국전쟁 중의 식량사정)

  • Lee, Cherl-Ho
    • Food Science and Industry
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    • v.55 no.3
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    • pp.308-325
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    • 2022
  • The food life of Korean people during the establishment of Republic of Korea and the Korean war was reviewed. After liberation in 1945, the division of South and North Korea, the establishment of the governments, and the ensuing Korean War made Korean society extremely chaotic and transformed. Consequently, data on Korean dietary life during this period (1945-1960) are scarce and unreliable. The author tried to reveal the food situation and health and nutritional status of Koreans during this period by examining the data released by the US National Archives and other review books. Regarding the nascent period of the food industry after the Korean War, data from the recent 50-year history of the Korea Food Industry Association has been compiled.

Current status of Myanmar food industry and reinforcement of Korea-Myanmar mutual cooperation through TASK project (미얀마 식품산업 현황과 TASK 사업을 통한 한-미얀마 상호협력 강화)

  • Hong, Seok-In
    • Food Science and Industry
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    • v.55 no.3
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    • pp.326-336
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    • 2022
  • Since the food industry, including the agricultural production, is the largest industrial sector in Myanmar, the Myanmar government and industry have a strong willingness to develop the food manufacturing industry despite the limitations of investment, production and technological level. Particularly, the Myanmar government recognizes that the agricultural product-based food industry is an essential element for national economic growth, and is promoting various policy efforts for the industrial development. Therefore, the overall status of the food industry in Myanmar has been reviewed in this study. Also, the TASK (Technology Advice and Solutions from Korea) project in the food processing sector as an ODA (official development assistance) program has been specifically addressed in order to strengthen bilateral cooperation between Korea and Myanmar in the near future.