• Journal of the Korean Dietetic Association
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• v.16 no.3
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• pp.255-269
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• 2010

The purpose of this study was to investigate consumer awareness and demand related to country-of-origin labeling at restaurants, and to provide basic data to reexamine the need for current policies and to determine problems. The study found that 70% of the respondents thought that the implemented representation policy had improved food quality, and 81.3% of the respondents checked country-of-origin labeling at restaurants. In addition, 74.7% of the respondents answered that "reward for accusation" was appropriate policy. Regarding the degree of recognition of the meat importers, the respondents were well aware of the importing countries, but did not recognize the importing country of chicken. In terms of preference for meat importers, Australian beef was rated highest, but beef from the U.S. was ranked seventh. However, in preferences for pork and chicken, U.S. products were rated highest. According to the survey, in a question regarding the perception toward country-of-origin labeling, the respondents recognized that rice, beef, pork, and chicken were the targeted items. In addition, the respondents suggested that other food ingredients at restaurants should be designated as target items for country-of-origin labeling.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.27 no.1
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• pp.69-80
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• 2019

The purpose of this study is to investigate factors that affect menu navigation time and consumer trust in food and beverage(F&B) restaurants to analyze the menu's effect on impulse buying behavior. Based on the results of the analysis, this paper derives theoretical and practical implications to improve the growth and development of F&B restaurants located in airports. According to empirical analysis, it was proven menu browsing time has been found to strongly influence passengers' impulsive order behavior. A passenger with a strong "consumption ability" navigates the menu for a longer period, which increases the likelihood of impulsive purchases. Service appeal also has a significant influence on menu navigation time. Third-party certification did not appear to help build passenger confidence, thus yielding contradictory results compared to previous studies. Word of mouth had the strongest influence on trust formation. Finally, when passengers were satisfied with the menu items of F&B restaurants they had previously ordered, they tended to believe that the menu items they had not tried would also be good. In sum, impulsive menu orders have a direct impact on the profitability of F&B restaurants.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.597-602
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• 2007

For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.663-675
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• 2020

Purpose: The aim of this study was to measure the sodium content of the solid and liquid components of soup-based dishes (SBD) including Korean soup, stew, noodle/dumplings, and watery kimchi and to compare the sodium content in the dishes from home, schools, and restaurants in Seoul. Methods: The dishes were divided into 3 groups, namely home, restaurant and school food. We separated the dishes into solid and liquid to measure the weight, salinity, and sodium content. The sodium content of the dishes was analyzed using inductively coupled plasma atomic emission spectrometry. Results: The proportion of sodium content in the liquid component of SBD were 65.2%-66.7% in soup, 49.8%-61.2% in stew, 48.7%-56.7% in noodle/dumpling, and 43.7%-73.2% in watery kimchi. The sodium content per 100 g of the whole dishes of the same kind from the schools was significantly lower than that from the restaurants and home. However, there was no significant difference in sodium content per 100 g of whole dishes between the restaurants and home. The sodium content per 100 g of liquid in the same kind of dishes from the schools was significantly lower than those from the restaurants and home, and that from home was significantly lower than from the restaurants. Conclusion: The sodium content of the liquid in SBD accounted for at least about half of the total sodium content of the whole dishes. It is important to establish a separate database with the sodium content in the solid and liquid portions of SBD and to evaluate how much liquid and/or solid would be consumed to estimate individual sodium intake more accurately. Also, it should be noted that the sodium content varies with the origin of the dishes, whether dishes were from home, restaurants, or schools.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2004.05a
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• pp.141-144
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• 2004

Cultural analysis is closely related to 'Space' which we live in. This means that the shape of the space is not formed accidentally but is a cultural result from how we live. The approach through cultural analysis of space provides a good standard in order to understand people's values and lifestyles. Today the purpose of sightseeing has changed from just visiting some famous places to experiencing unique culture of other countries. Especially the demand of the sightseers which makes you experience culture through tasting food has been increasing. Yet there are some Korean restaurants that don't show enough Korean culture accurately. The purpose of this study is to research the figural characteristics in Korean interior design with the method of cultural analysis and how they are expressed in the Korean restaurants. In addition, I'd like to suggest that Korean figural characteristics are not old fashioned but are modern things that have grate potential to be reinterpreted.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.246-251
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• 1999

The purposed of this study was to investigate the efficient recycling of food waste according to the restaurants type. To the investigated of characteristic of food wastes in different types of restaurants we were collected the sample of 60 as Korean 35 Chinese 10 Japanese 5 Western 5 Flour 5 in Swoon. The average water content of food waste was 79.9% and Korean restaurant was 80.3% which was hig-her than that of any other serving type. On the examination of a organic matter content of food waste according to the season crude fiber was higher in may and July crude protein content was higher in January and march than that other seasons. The average pH of food waste was 4,74 C/N ratio was 15.8 and the average cation content was K 0.57% Ca 0.39% Mg 0.22% NaCl 3.36% respectively The aver-age concentration of Fe, Zn, Pb, Cu, Cr, Cd Ni were 154.37 mg/kg 24.79 mg/kg 0.27 mg/kg 5.63 mg/kg 5.49 mg/kg, 0.31mg/kg 1.07mg/kg respectively.

• The Journal of the Korea Contents Association
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• v.6 no.10
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• pp.72-79
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• 2006

The purpose of this study is 1) to find out what brand personality should be selected in the Korea brand(Nolbu, Donday) and Foreign brand(TGI Fridays, Outback steakhouse), 2) to explore how the brand personality affects the store personality, that is, brand preference and revisiting which is related to the firm's overall sales. Therefore, useful tools for attracting and retaining core customers will be provided to decision-makers. The findings are summed up as follows: Successful, wholesome, and hard-working are the most significant variables in the brand personality. Also intimate factors(friendly, honest, darling) stand out high brand preference and revisiting in the Korea brand restaurants. In foreign brand restaurants, western, friendly, and young are highly recognized in brand personality. Both cheerful factors(cheerful, charming) and successful factors(successful, leader, confident) have the greatest impact on high brand preference and revisiting intent. The findings offer important insights: First, the concept of restaurant should be overlapped with style of core customers in the Korean brand restaurants. Second, entertainment factors like cheerful atmosphere should be reinforced in the foreign brand restaurants.

• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.497-507
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• 2008

This study investigated relationships between the importance and satisfaction of rice-based menu selection attributes at family restaurants. For data collection, a total of 250 copies of questionnaires were distributed to 4-year college students who had an experience of a rice-based menu at casual dining restaurants, and finally 221 surveys (88.4%) among them were analyzed by using SPSS Win ver. 11.5. Twenty selection attributes were used to test the level of importance and satisfaction for rice-based menu. The factor analysis identified six dimensions of the importance of rice-based menu selection attributes; variety of items, menu information, recommendation & atmosphere, food quality, preferred menu, and price. Also, five dimensions of satisfaction were identified as nutrition & taste, menu information, preferred menu & atmosphere, variety of items, and cooking. Canonical correlation analysis revealed that preferred menu factor of importance was highly correlated with preferred menu and restaurant atmosphere factor of satisfaction of rice-based menu selection. The managerial implications of these results for rice-base menu selection attributes are as follows: There seems to be a need to develop a variety of rice-based menus, because rice-based menus tend to be considered as an additional menu, not a main course. Aggressive marketing and communication strategies are necessary to position rice-based menu as a main course for college students and as a major maket segment to family restaurants.

• Korean Institute of Interior Design Journal
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• v.18 no.4
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• pp.3-10
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• 2009

Domestic distribution market is in a time of transition for the present. With consumers' diverse demands, the growth of department stores, shopping malls, specialized shops and so on has been taken place radically and the competition among them also has become severe. In order to promptly and positively cope with the radically changing trend of market and the generation of competing business entities, they are necessary to establish a discriminated indoor space plan. With such desires as the expansion of leisure activities based on the increase of personal income and the up-gradation, diversification and individualization of living standard based on economic growth, the dining-out space, one of people's life environments, need a variety of changes. In the past, the specialized restaurants of composite shopping malls and department stores were a mere mediating space of food sale between producers and consumers, but today they become a discriminated and creative indoor space which representing customers' lifestyle. The purpose of this study was to examine the characteristic of public space of specialized restaurants at composite shopping malls and department stores and then present a discriminated spatial marketing strategy in order to find out the direction of its proceeding in the future. Therefore, the purpose of this study was to work out basic data for the development of dining-out contents at the time of appearing diverse composite dining-out spaces in the future and of establishing a renovation plan of specialized restaurants at composite shopping malls and department stores in order to provide customers a space which could satisfy their desires. In this vein, the characteristic and composition of necessary space was analyzed based on the examination of cases. The investigator hopes that study findings are used as basic data for the study on the interrelationship between the sale space and dining-out space of composite commercial facilities and for the establishment of marketing strategy to attract customers.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.388-395
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• 2006

The purpose of this study was to analyze the current operating management practices and tourist royalty of restaurants at the tourism provinces in Donghae city. Forty restaurants were surveyed for sales status, customer management, menu management, advertising, marketing strategy and seventy seven tourists replied to the attitudinal and behavioral aspects of customer royalty for regular visiting restaurant. Statistical data analyses were completed using the SPSS/WIN pact(age program for descriptive analysis, paired difference test, t-test, ANOVA, and pearson correlation. The results of quantitative analysis indicated that the average sales per day on a high-demand season were 1,571 thousand won and one on a slack season were 614 thousand won. The average check on a high-demand season(109 persons) and a slack season(38 persons) were significant difference(t=6.834, p<.001). A total of 93.5% of the restaurateurs answered that menu pricing was decided by the owner and 21.7% of the subjects used the only restaurant homepage in the advertising method. A total of 40.6% of the restaurants utilized the only kind service for regular customers and 35.1% of the subjects had no method for them. The results suggest that systematic management policies and marketing strafes for regular customer is very necessary. Also, the correlation between tourists' attitudinal and behavioral aspects of customer royalty for regular visiting restaurant was found out. High correlation was existed between the overall tourists' satisfaction on regular visiting restaurant, the intention to revisit(BCL 1, p<.001), the intention to recommend(BCL 2, p<.001), and indicators of customer royalty. Finally, restaurateurs at the tourism provinces should focus on marketing strategy to keep and improve current customer to rise the tourist royalty.