• 제목/요약/키워드: Perceived Food Quality

검색결과 258건 처리시간 0.032초

전통음식의 인식과 관계의 질간의 영향 관계: 전라남도 지역음식을 중심으로 (The effect of the the traditional food Perception and relationship quality: Focused on Jeollanamdo Area Food)

  • 서경도
    • 디지털융복합연구
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    • 제16권7호
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    • pp.117-122
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    • 2018
  • 남도지역주민 내 대학생을 대상으로 남도음식에 대한 인식을 기술분석을 통해 고찰하고, 인식과 관계의질 간의 관계를 파악하였다. 나타난 기술분석과 실증분석을 통해 지역전통음식에 대한 이해와 한식으로서 지역전통음식이 관광자원으로서 음식관광을 활성화를 하는데 기초적 자료로 제공하고자 하였다. 선행연구결과에 대하여 직간접적으로 지지하고 있다. 따라서 지역음식의 특성을 알고 있음으로 표현 할 수 있는 인지는 지역음식에 대한 지속적 관계 및 유지 등으로 표현이 됨으로 관계의 질로서 표현되는 신뢰, 몰입, 만족은 지속적 관계, 유지, 관심으로 표현할 수 있다. 지역음식으로 음식관광을 성장 및 발전을 유도하기 위해선 지역 음식에 대한 의미와 스토리텔링이 부여가 된다면 지역전통음식의 이미지 구축에 많은 도움이 될 것이다. 지역전통 음식에 대하여 인식이 호의적이거나 비호의적인 태도로서 관련된 반응으로 파악한다면 이후 지역음식에 대한 적극적인 관심, 자부심 등 지역민으로서 지역음식에 대하여 의미와 지속적인 관심과 식음료행동에 관련이 있을 것은 물론 지역전통음식이 관광자원으로 성장, 발전을 하는데 큰 역할을 할 것으로 판단된다.

충북산 토종고추의 계통별 품질 분석 (Quality Characteristics of by Lines of Native Pepper Grown in Chungbuk Province)

  • 박재은;박혜진;강혜정;김성겸;신현만;김흥태;엄현주
    • 한국식품영양학회지
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    • 제37권2호
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    • pp.80-87
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    • 2024
  • This study examined the quality characteristics of 10 different lines of native peppers collected from organic farms in Chungbuk province. The study found a strong correlation between the redness (a*) and ASTA values, which both contribute to the perceived quality of peppers. The highest values were observed in the Iyugsa line. The content of capsaicinoid and beta-carotene also showed a positive correlation, with Chilsungcho having the highest statistically significant value. While the total polyphenol content did not correlate with the other indicators, Chilsungcho again had the highest levels. The Yuwolcho line exhibited the highest ABTS radical scavenging ability, while the Eumseongcho line showed the highest DPPH radical scavenging ability. Taking into account the overall bioactivity quality, Chilsungcho had the highest values in terms of total polyphenol, beta-carotene, capsaicinoid, and redness. It also had the second highest total flavonoid content, ABTS, and DPPH radical scavenging activity, all statistically significant. Therefore, Chilsungcho can be considered an excellent choice when considering physiological activity. Furthermore, this study provides valuable information about the unique characteristics of these 10 native pepper lines, which can assist in selecting the appropriate pepper for food manufacturing and serve as a helpful resource for future research.

대학급식 이용실태 및 급식서비스 품질이 고객만족과 고객태도에 미치는 영향 (A Study on Utilization and Perceived Service Quality of the University Foodservice)

  • 정현영
    • 한국식품영양과학회지
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    • 제42권4호
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    • pp.633-643
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    • 2013
  • 본 연구는 전라남도지역 대학급식의 서비스 품질에 대한 인식 및 고객의 태도를 파악하고 대학급식의 운영전략을 제안하고자 수행하였다. 2011년 8월 30일에서 11월 30일 사이에 설문조사를 진행하였고, 총 600부의 설문지를 배포하여 총 580부가 회수되었으며, 부적절한 응답을 한 것을 제외하고 571부를 최종분석에 사용하였다. 대학급식 이용 실태조사 결과, 대학급식을 전혀 이용하지 않고 있는 비율이 21.9%로 조사되었고, 48.7%가 1주일에 1~2회 정도만 대학내에 급식을 이용하고 있는 것으로 나타났고, 1주일에 3~4회 이용은 20.4%로 나타나 대학급식의 이용횟수가 비교적 좋지 않은 것으로 나타났다. 서비스 품질에 대한 평균 수행도는 3.01점으로 중간 수준을 보였다. '편이성' 점수가 3.25점으로 '서비스 품질' 점수(2.93)와 '음식 품질' 점수(2.94)보다 높은 수행도 인식을 가지고 있는 것으로 조사되었다. 13개의 항목 중에서 '식당위치의 편리성(3.31)'이 가장 높은 수행점수로 나타났고, 그 다음으로 '신속한 배식(3.23)', '식사 가격(3.22)'으로 조사되었다. 반대로 '메뉴선택의 다양성(2.60)'은 가장 낮은 수행도로 조사되었다. 대학급식에서 우선적으로 개선해야할 품질속성을 제언하기 위하여 서비스품질 속성에 대한 인식도와 중요도를 기초로 IPA 수행한 결과, 대학급식에서 우선적으로 개선이 필요한 속성으로는 '음식의 맛', '메뉴선택의 다양성', '음식의 질(재료의 신선도)'로 분석되었다. 중요도 수행도 모두 높은 항목은 '위생 및 청결', '식사가격'으로 분석되었다. 이에 비해 중요도 수행도 모두 낮은 항목으로는 '편안하고 조용한 식사분위기', '쾌적한 환경', '고객 불만에 대한 신속한 처리'로 분석되었고, 중요도 대비 수행도가 높은 항목으로는 '식당위치의 편리성', '신속한 배식서비스', '음식의 양', '종업원의 서비스', '영양적으로 균형 있는 식사'로 조사되었다. 서비스 품질이 전반적인 만족도에 미치는 영향 분석결과, 대학급식의 전반적인 만족도에 영향을 미치는 회귀계수에는 '음식(p<0.001)'과 '편이성(p<0.05)'으로 분석되었고, 서비스 품질이 가치에 미치는 영향을 분석한 결과, 대학급식의 가치에 대한 인식에 영향을 미치는 독립변수는 '음식(p<0.001)'과 '서비스(p<0.05)'로 분석되어 가치에는 '음식'이 가장 큰 영향을 미치고 '서비스'가 그 다음 순으로 분석되었다. 서비스 품질이 재방문의도에 미치는 영향분석결과에서는 재방문의도에는 '음식'이 가장 큰 영향을 미치고 '서비스'가 그 다음 순으로 나타났다. 서비스 품질이 추천의도에 미치는 영향 분석결과에서는 '음식(p<0.001)'만 유의적인 정(+)의 영향을 미치는 것으로 분석되었다. 이상의 결과를 종합하여 볼 때 대학급식의 고객인 대학생들이 인식하는 대학급식은 대학 내에 편리한 장소에 위치하여 신속하게 양껏 먹을 수 있는 편이성과 종업원들에 대한 서비스는 상당히 만족하는 것으로 분석된 반면에 음식의 맛과 다양성, 그리고 음식의 질에 대해서는 상당히 불만족한 요인으로 분석되었다. 이에 대해 음식의 맛과 메뉴 선택의 다양성 개선을 위한 실질적인 운영전략을 세우고 노력해 나가야 할 것이다.

혜전대학 호텔조리과 학생이 인식하는 서비스 가치에 관한 연구 (A study on perceived service value among the students of Hotel Culinary Department in Hyejeon College)

  • 강경재
    • 한국조리학회지
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    • 제7권3호
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    • pp.193-209
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    • 2001
  • The result of this study suggests that students' perception of service value is related to functional value with regard to need and satisfaction, epistemic value, image, emotional value, functional value with regard to price and quality, and social value. Specifically female students give less importance to epistemic value than their male counterparts. Students in the 2nd grade gave less favorable scores to the functional value with regard to need and satisfaction, epistemic value, image, emotional value and functional value with regard to price and quality than students in the 1st grade. Students in the night class gave less scores to epistemic value and functional value with regard to price and quality than students in the day class. It is confirmed that the difference between groups by the period in school is in functional value with regard to need and satisfaction, image, emotional value, and functional value with regard to price and quality. And it is also revealed that these results are similar to the results of analysis by the grade. In conclusion college operators should not overemphasize that the department of Hotel culinary arts occupies the leading position of the culinary academic world in Korea and the firms of food service industry positively evaluate the department of Hotel culinary arts, and in order to cope with the rapidly changing environment of the culinary education consistent investment constant changes and of efforts should not be stopped. On one hand the teaching staff of the department of Hotel culinary arts should reconsider their original role, and need behavior and practice to fill their deficiency with steady efforts in terms of students' perceived service value. In addition the students of the department of Hotel culinary arts should not be shackled by the past tradition, should not take a pessimistic view of the present situation, should not take an optimistic view of the future, and should always cultivate their ability to provide for the future.

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부산지역 어묵 브랜드제품 개발에 관한 연구 (A Study on Brand Planning and Product Development of Busan Fish-Paste Products)

  • 김영훈;정진우;김경환;박경태;김경묘;백종온;조용범;나영아
    • 한국조리학회지
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    • 제14권3호
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    • pp.143-155
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    • 2008
  • The objective of this study is collecting the basic information about the consumption of fish paste for developing Busan Fish-Paste products. Also, we tried to validate the effects of Busan Fish-Paste's Brand factors for its consumers. A survey was conducted to analyze the consumers who purchased fish paste products. The result showed that 60 percent of the respondents preferred Busan Fish-Paste. And 41 percent of the respondents considered the taste of fish paste products when purchasing them. As for brand, the perceived quality of Busan Fish-Paste had extremely positive influence on consumers' satisfaction. And consumers' satisfaction had significantly positive influence on brand preference and brand loyalty.

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A Study on Strategic Ways to Increase Eco-friendly Food Sales Using IPA

  • CHOI, Beet-Na;YANG, Hoe-Chang
    • 융합경영연구
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    • 제9권1호
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    • pp.15-24
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    • 2021
  • Purpose: This study measured the consumer-perceived importance and satisfaction of eco-friendly food selection factors and performed the IPA to derive the factors that need to be maintained, reinforced, improved and selectively improved or where investment need to be minimized, and thus provide some clues for eco-friendly food companies' sales growth. Research design, data and methodology: To this end, efficient questionnaires of a total of 312 respondents who answered the questions about the importance of and the satisfaction with 20 selection attribute factors of eco-friendly foods were returned, and then, paired-samples t-test and IPA by all respondents, gender, age and incomes were conducted. Results: The analysis showed that a maintenance/reinforcement strategies planned by companies are required for some factors including 'safety' and 'product quality' at the first quadrant, while active improvement strategies are required for others including 'price' and 'flavor' at the second quadrant. Conclusions: The findings show that different marketing strategies should be established for each consumer who often purchase eco-friendly foods, and that more effective and efficient performance of eco-friendly food companies may be acquired by establishing and operating active improvement strategies.

친환경 식품 전문점의 점포속성이 지각된 가치와 충성도에 미치는 영향: 배송 서비스의 조절효과 (Effect of Eco-Friendly Food Store Attributes on Perceived Value and Loyalty: Moderating Effect of Delivery Service)

  • KIM, Jin-Kyu;PARK, Jong-Hyun;YANG, Jae-Jang
    • 한국프랜차이즈경영연구
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    • 제13권2호
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    • pp.33-51
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    • 2022
  • Purpose: The online market is growing the most in history due to the expansion of non-face-to-face commerce. In addition, as consumers' interest in health, food safety, and environment increases, interest in and consumption of eco-friendly agricultural products is also increasing. Therefore, in the case of a specialty store that sells eco-friendly organic agricultural products, a marketing strategy that can increase customer loyalty by reflecting these consumer needs is necessary. In this study, the store attributes of eco-friendly food stores are classified into location, assortment, price, quality, and employee service, and the effect of each store attribute on utilitarian and hedonic value is investigated. Research design, data, and methodology: The subjects of this study were customers who visited an eco-friendly food store. Of the 511 survey responses, 311 were used for statistical verification, excluding 200 who had not visited within the last 3 months. For statistical analysis, Smart PLS 3.0 was used, and after checking the validity and reliability of the items, hypothesis testing was performed. Result: As a result of the study, it was found that assortment, quality, and employee service among store attributes had a positive (+) effect on utilitarian and hedonic value. Second, location had no significant effect on utilitarian and hedonic value. Third, price did not appear to have a positive (+) effect on the utilitarian value, and it was found to have a positive (+) effect on the hedonic value. Fourth, It was investigated whether the presence or absence of delivery service had an effect on store attributes between utilitarian and hedonic value, and it was found that there was a significant effect between employee service and hedonic value. Conclusions: Among eco-friendly food store environment management will be required in order to provide food that meets the tastes and needs of consumers by diversifying the taste, standard, and quality grade of food, and to maintain or improve the quality. In order to unlike other stores, eco-friendly food stores have high price resistance from the point of view of consumers, so it is necessary to diversify promotional media such as YouTube and SNS to raise awareness of eco-friendly organic food.

친환경 황토 가공 신소재가 장어의 품질 특성에 미치는 영향 (Effect of Environmetally-friendly Red Clay-Processed Materials on Quality Characteristics of Eel)

  • 서유진;길범주;경진석;유병승;장윤혁;유성률;이영승
    • 한국식품영양과학회지
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    • 제43권2호
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    • pp.287-292
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    • 2014
  • 본 연구는 가공황토 처리여부에 따른 장어시료의 품질 특성을 비교하고자 장어를 양식장에서 동일한 조건으로 사육하여 일반성분, 물성, 영양소, 기능적 특성 및 관능적 특성을 분석하였다. 그 결과 일반성분 분석에 대해서는 두 군 간의 차이가 없었으며 niacin은 실험구가 무처리 대비 더 높은 함량을 나타냈다. Tocopherol은 가공황토소재로 양식한 시료에서 무처리구 대비 약 3배 이상의 tocopherol 함량이 측정되었다(P<0.05). 냉 해동 저장기간 동안 실험구가 무처리구 대비보다 안정된 조직감을 나타냈다. DPPH 라디칼 소거능과 FRAP value 분석 결과, 실험구의 항산화 활성이 유의적으로 높은 것을 확인할 수 있었다. 묘사분석 결과 '기름진 정도'가 무처리구에 비하여 실험구에서 낮게 평가되었으며, 이는 보다 담백하면서 기능성이 강화된 장어의 생산이 가능함을 나타낸다고 할 수 있다. 따라서 친환경 가공황토소재로 양식한 장어의 경우 기능성이 강화되고 맛이 향상된 고부가가치 제품으로 생산이 가능하여 국내 장어 시장을 한 단계 업그레이드할 수 있을 것으로 사료된다.

의료서비스 마케팅을 위한 품질지각과 만족에 관한 연구 (A Study on Qulity Perceptions and Satisfaction for Medical Service Marketing)

  • 유동근
    • 간호행정학회지
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    • 제2권1호
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    • pp.97-114
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    • 1996
  • INSTRODUCTION Service quality is, unlike goods quality, an abstract and elusive constuct. Service quality and its requirements are not easily understood by consumers, and also present some critical research problems. However, quality is very important to marketers and consumers in that it has many strategic benefits in contributing to profitability of marketing activities and consumers' problem-solving activities. Moreover, despite the phenomenal growth of medical service sector, few researchers have attempted to define and model medical service quality. Especially, little research has focused on the evaluation of medical service quality and patient satisfaction from the perspectives of both the provider and the patient. As competition intensifies and patients are demanding higher quality of medical service, medical service quality and patient satisfaction has emerged as a critical research topic. The major purpose of this article is to explore the concept of medical service quality and its evaluation from both nurse and patient perspectives. This article attempts to achieve its purpose by (1)classfying critical service attibutes into threecategories(satisfiers, hygiene factors, and performance factors). (2)measuring the relative importance of need criteria, (3)evaluating SERVPERF model and SERVQUAL model in medical service sector, and (4)identifying the relationship between perceived quality and overall patient satisfaction. METHOD Data were gathered from a sample of 217 patients and 179 nurses in Seoul-area general hospitals. From the review of previous literature, 50 survey items representing various facets of the medical service quality were developed to form a questionnaire. A five-point scale ranging from "Strongly Agree"(5) to "Strongly Disagree"(1) accompanied each statement(expectation statements, perception statements, and importance statements). To measure overall satisfaction, a seven-point scale was used, ranging from "Very Satisfied"(7) to "Very Dissatisfied"(1) with no verbal labels for scale points 2 through 6 RESULTS In explaining the relationship between perceived performance and overall satisfaction, only 31 variables out of original 50 survey items were proven to be statistically significant. Hence, a penalty-reward analysis was performed on theses 31 critical attributes to find out 17 satisfiers, 8 hygiene factors, and 4 performance factors in patient perspective. The role(category) of each service quality attribute in relation to patient satisfaction was com pared across two groups, that is, patients and nurses. They were little overlapped, suggesting that two groups had different sets of 'perceived quality' attributes. Principal components factor analyses of the patients' and nurses' responses were performed to identify the underlying dimensions for the set of performance(experience) statements. 28 variables were analyzed by using a varimax rotation after deleting three obscure variables. The number of factors to be extracted was determined by evaluating the eigenvalue scores. Six factors wereextracted, accounting for 57.1% of the total variance. Reliability analysis was performed to refine the factors further. Using coefficient alpha, scores of .84 to .65 were obtained. Individual-item analysis indicated that all statements in each of the factors should remain. On 26 attributes of 31 critical service quality attributes, there were gaps between actual patient's importance of need criteria and nurse perceptions of them. Those critical attributes could be classified into four categories based on the relative importance of need criteria and perceived performance from the perspective of patient. This analysis is useful in developing strategic plans for performance improvement. (1) top priorities(high importance and low performance) (in this study)- more health-related information -accuracy in billing - quality of food - appointments at my convenience - information about tests and treatments - prompt service of business office -adequacy of accommodations(elevators, etc) (2) current strengths(high importance and high performance) (3)unnecessary strengths(low importance and high performance) (4) low priorities(low importance and low performance) While 26 service quality attributes of SERPERF model were significantly related to patient satisfation, only 13 attributes of SERVQUAL model were significantly related. This result suggested that only experience-based norms(SERVPERF model) were more appropriate than expectations to serve as a benchmark against which service experiences were compared(SERVQUAL model). However, it must be noted that the degree of association to overall satisfaction was not consistent. There were some gaps between nurse percetions and patient perception of medical service performance. From the patient's viewpoint, "personal likability", "technical skill/trust", and "cares about me" were most significant positioning factors that contributed patient satisfaction. DISCUSSION This study shows that there are inconsistencies between nurse perceptions and patient perceptions of medical service attributes. Also, for service quality improvement, it is most important for nurses to understand what satisfiers, hygiene factors, and performance factors are through two-way communications. Patient satisfaction should be measured, and problems identified should be resolved for survival in intense competitive market conditions. Hence, patient satisfaction monitoring is now becoming a standard marketing tool for healthcare providers and its role is expected to increase.

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중국 현지인의 한식에 대한 인식과 한식 레스토랑 만족도 및 재방문의도 - 방문 경험과 방문 빈도 차이를 중심으로 - (Chinese Customers' Perception of Korean Foods and Satisfaction and Revisit Intentions to Korean Cuisine Restaurants - A Focus on Visiting Experience and Frequency of Visits -)

  • 서선희;류경미
    • 한국식생활문화학회지
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    • 제24권2호
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    • pp.126-136
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    • 2009
  • The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.