• Journal of Nutrition and Health
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• 제36권9호
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• pp.966-973
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• 2003

The purpose of this study was to investigate the utilization level of forecasting methods in contract foodservice management companies. Questionnaires were distributed and collected from 30 foodservice management companies contracted with universities and 49 university foodservices in Seoul and Kyungki area. Statistical data analysis was performed using SPSS/WIN 10.0 based on the production records of Yonsei University foodservices and the weather reports from a meteorological observatory. The results of this study were as follows: 1) The objectives of the fore-casting systems were identified as saving costs through eliminating the leftover, meeting the customer demands, and improving efficiency in food preparation.2) All of the university foodservices were already performing the forecasting methods but in foodservice management companies as a whole,89.7 percents were applying the method and only 55.2 percents had the separate forecasting department. 3) A large number of foodservice staffs in the head office (65.5％) answered that they often utilized intuitive estimates based on the past experiences and records for forecasting while 65.3% managing staffs in the university foodservices answered the same.4) Both in the head office and university foodservices, actual number of meals served were recorded. In the head office, mostly estimated numbers and actual numbers of meals were recorded while estimated, prepared, and actual numbers of meals served were recorded for most of the cases in university foodservices. 5) The primary factors considered for forecasting were the actual production records for the last month, the customer preference for the selected menu items, and the specific day of the week.

• 대한영양사협회학술지
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• 제20권4호
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• pp.306-319
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• 2014

This study is basic research focused on product development and market activation based on analysis of current usage and demand for development of processed blue crabs. A total of 556 subjects aged 20s to 60s living in the Seoul area were surveyed. According to the survey, 65.1% of subjects consumed blue crabs at home, and 82% of them purchased blue crabs whole and undressed. Respondents gave higher marks to taste, nutrition, and texture compared to ingredient preparation, eating method, and price. Majority of blue crab consumers had no experiences of consuming processed blue crabs. Exactly 57.0% of consumers purchased them at big shopping centers, and the reason for purchasing was their good taste. When female consumers purchased processed blue crabs, they checked every part carefully compared to male consumers. Women gave high scores to blue crab powder, blue crab extract, blue crab croquette, and blue crab cake compared to men, demonstrating the necessity of developing processed blue crabs. Furthermore, the experienced processed blue crab group recognized the necessity of developing processed blue crabs compared to the inexperienced group. People showed significant differences in purchasing processed blue crabs according to gender as well as previous experience of blue crab consumption.

• 수산경영론집
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• 제48권2호
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• pp.53-66
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• 2017

More than 90% of cultured fish is consumed by sliced raw fish which is usually an eating out menu in South Korea. In order to develop the aquaculture industry in Korea, It is very important to know whether consumers can differentiate each species or not and how consumers recognize each species by certain criteria. for example taste, seasonal preference. The purpose of this study is to understand the competitive relationship through positioning studies of each species by the selection attributes. A total of 221 consumers were surveyed in korea. This study adapted multidimensional scaling(MDS) analysis to explore how consumers position sliced raw fish species based on selection attributes. This study has produced perceptual maps of sliced raw fish market. Empirical data was collected from sliced raw fish consumers in Korea. The results of MDS analysis reveal that 7 species are divided into 3 groups(flat fish, black rock fish), (red sea bream, salmon, tuna), (sea bass, gray mullet). In this study flat fish and black rock fish are perceived as safe, familiar, good value species. Red seabream, salmon, tuna are perceived as luxurious species. Sea bass and gray mullet are perceived as unfamiliar species.

• 한국식생활문화학회지
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• 제31권5호
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• pp.465-472
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• 2016

The purpose of this study was to provide basic data for development of vinegar-based sauce and menu for foodservice institution and restaurant. To accomplish this, importance-performance analysis (IPA) was adopted as the major research method by analyzing the overall perception and characteristics of purchasing of vinegar-based sauce. A significant difference was detected in all items except package design for importance and satisfaction (p<0.01). Highest importance and satisfaction were determined for taste and convenience, respectively. Price and additive belonged to quadrant 2, where level of importance is low but satisfaction is high. Preference and satisfaction showed significant differences in all items (p<0.05). Meat and seafood belonged to quadrant 2 where level of importance is low but satisfaction is high. Developing a variety of vinegar-based sauces that meet consumers' well-being needs is needed.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.156-164
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• 2007

This study investigated the impacts from the recognition and satisfaction of Korean foods on the revisit intentions of japanese tourists to Korea. The subjects of this study consisted of 365 Japanese tourists visiting Korea. The findings are summarized as follows: (1) the recognition of Korean food included 'the quality of food material is fresh and good'(3.99 pints), 'Korean food is nutritious and healthful food'(3.89 points), and 'Koran food consisted of grains and vegetables, and the cooking methods were developed specially'(3.88 points) in the order. (2) They were highly satisfied with the 'nutrition of the food,' 'taste of the food,' and 'quantity of the food,' in terms of the Korean food quality however, they were not satisfied with 'Japanese marks on ingredients,' 'sanitary,' 'smell,' and 'freshness.' (3) The most influential recognition variables to affect revisit intentions to Korea was 'health knowledge' followed by 'unique,' 'preference,' 'experience,' and 'interest.' (4) The most influential satisfaction variable to affect revisit intentions to Korea was 'food and menu' followed by 'translation and understanding,' and 'flavor and appearance.'

• 한국조리학회지
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• 제13권2호
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• pp.275-291
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• 2007

The growth of foodservice industry has caused keen competition in the family restaurant industry. For a differentiation strategy to be competitive, on the preferential basis, it is necessary for each family restaurant business to analyze its position in the market. Therefore, this study is to certify customers' perceived servicescape and image similarity and analyzes positioning of seven family restaurants. For this research, multidimensional scaling(MDS) is performed to determine how they are positioned relative to competitors. According to the result of the positioning map(ALSCAL and PROFIT map), it is found that Outback steakhouse, T.G.I. Friday's, Bennigans' have more strong competitiveness than VIPS, Marche and Sizzler in servicescape factors and restaurant selection attribute except menu diversity. But the preference order does not follow the order of competitiveness. This result from the positioning map means that each business needs various marketing strategies that cannot be copied easily.

• 동아시아식생활학회지
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• 제20권5호
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• pp.785-793
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• 2010

This study aimed to identify particular foods that would be most appropriate as representatives foods of Daejeon, as well as the key factors affecting the branding of image of those foods. To achieve these aims we carried out a survey amongst 1,600 citizens and visitors. The Daejeon representative foods were determined to be Gujeuk Dotorimuk (Gu-jeuk acorn jelly), Hanbat Seolleongtang, Dolsotbap (stone pot mixed rice), Sutgol naengmyeon (Sutgol Cold Noodles), Daecheongho Minmulmaeuntang (Daecheong lake freshwater spicy fish soup) and Samgyetang (casserole of spatchcock with ginseng). These six dishes were designated as representative foods in 2001. Findings from the survey indicated the lowest level of brand! dish awareness was 11.6% generally and the top two preferences for the representative foods were ranked as, Samgyetang (24.8%) and Dolsotbap (23.6%). According to an awareness survey age differences played a significant role. Adults displayed a much higher awareness than younger generations. The survey also found that Daejeon city was strongly associated with images of science and technology, particularly areas such as Expo and the Daedeok Valley. This study's results suggests that developing a menu and marketing strategy based upon associated regional images may increase awareness for local foods among young consumers.

• 동아시아식생활학회지
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• 제16권5호
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• pp.607-614
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• 2006

This study was performed to investigate the soldiers' preference for meals provided and their satisfaction with military food service. The average daily calorific intake was 3,976 kcal, representing an extra 467 kcal over the 3,500 kcal state as the minimum daily kcal needed for each soldier based on the manual of the Korea Ministry of Defence. The soldiers preferred Korean food to Western food. The soldiers' overall satisfaction was researched in 7 areas such as quality and hygiene. They were pleased with two facts: holiday food is provided occasionally and the food is served quickly. However, they were dissatisfied with two issues: the poor nutritional information of the food, and the low frequency of special meals. The variety of choice needs to be improved and the cooks need to be better trained. When providers plan the food time table, a sensational menu needs to be considered to satisfy the soldiers' taste. To improve the quality of military meal food, new systems aye necessary such as food schedule, nutritional goal and different systems with independent food providing for the company's involvement.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.324-332
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• 2000

The purpose of the study was to assess customer satisfaction concerning service quality characteristics of university foodservice by using a developed DINESERV model. In particular, it was intended to develop a tool to assess the difference between customer judgements on importance and customers perceptions with actual service delivery by university foodservices. Quenstionnaires were distributed to 1,000 university students. A total at 820 university students responded with a usable response rate of 77.7%. A statistical data analysis was completed using SAS programs for descriptive analysis; a t-test, chi-square test and Dunan's multiple range test. The results of the study are as follows; 1) The mean number of students visiting university foodservices per week for males was larger than that of females. The students' first choice depended on distance when they selected foodservices. They answered their preference as the first factor when they order a particular menu items in foodservices. The first complaint factor concerning university foodservices was the price of the food. 2) Customers was not satisfied with the quality of the service of university foodservices. The important mean score of the service quality was 3.63 out of 5, but the perception mean score of the service quality was 2.87. Therefore, there was a gap(0.76) between the importance score and perception score. 3) Customers' satisfaction with the service quality by dimensions wee int he follow order: assurance>reliability>responsiveness>tangibles>empathy. Customers were more satisfied with the service quality of contracted management than that of self-operated facilities.

• 한국식품조리과학회지
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• 제19권5호
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• pp.581-590
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• 2003

The purpose of this study was to identify the combinations of factors combinations conferring the highest utility of family restaurants to university students, and establish the relative importance of these factors in terms of their contribution to total utility. 196 of 200 questionnaires were utilized for the analysis. (Eds note: to whom were the questionnaires administered) Frequencies, crosstabs, and the conjoint, max. utility, BTL and Logit models, K-means cluster and one-way ANOVA analysesis, and the Friedman test were the statistical methods used for this study. The findings from this study were as follows: 1) the Pearson's R and Kendall's tau statistics (Eds note: these were not mentioned earlier) show that the model (Eds note: which model is this) fits the data well. 2) it was found that of all the respondents, especially the first and third clusters, regarded both the type of food and the price as very important factors. 3) it was found that all the respondents, especially the third cluster, most preferred a family restaurant (design and simulation) that provided less than 6 fusion and traditional foods. The first cluster most preferred family restaurant (design) that provided over 10 traditional and less than 6 ethnic foods. The second cluster most preferred a family restaurant (design and simulation) that provided over 10 traditional foods. 4) the results of the study have provided some insights into the effective types of family restaurant designs that can be successfully developed by those who manage menu variety, quality and type of food, price, and quality of service to university students dining at family restaurants.