• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.553-561
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• 2008

This study attempted to investigate the effect of foodservice quality perception on residence satisfaction of silver town residents. Through an extensive literature review, the questionnaire was developed and distributed to senior residents in 'A' silver town located in Gyeonggi-Do. Out of 254 questionnaires administered, a total of 212 completed questionnaires were returned, yielding a response rate of 83.5%. The results showed that there was a meaningful correlation between perception on foodservice quality and residence satisfaction. Among foodservice quality factors, reliability and comfort were the most important factors affecting residence satisfaction. Considering the effect of reliability and comfort factors on residence satisfaction, it is important to make a strategy to build up these factors in foodservice operation of silver town.

• International Journal of Advanced Culture Technology
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• v.6 no.4
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• pp.29-38
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• 2018

The purpose of this study was to analyze the direct and indirect effects of residential satisfaction on the quality of life and to analyze the difference according to the residence type. The subjects of this study were 422 elderly people aged 65 or older residing in two metropolitan municipalities. The data were analyzed by using structural equation model by multi-group analysis. The results showed that the degree of satisfaction with the residential environment indirectly affected not only the quality of life of the elderly but also social participation activities. As a result of verifying the difference of the residential satisfaction and quality of life path according to the residence type, there was a difference in the route between groups according to the type of residence. This study is significant in that the elderly who have not been interested in the elderly housing policy have been investigated and the relationship between the residential satisfaction and quality of life of the elderly by residence type has been investigated .

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.119-124
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• 2007

This study focuses on the design guidelines for planning and implementing the spatial characteristics in the living environment for the New Silver-Generation through the case analysis of "Serviced Residence", which has recently become very popular due to active demands for handy functions and services in flew Silver-Generation living environment. Nowadays, with relaxation of the phenomenon of lack of available houses, the focus of the construction market has shifted from builders to customers. Also, with the advent of the New Silver-Generation with money to spend to improve the quality of their lives, there has been high demand for living environment that provides high-quality services for comfort and convenience. Means to provide high-quality services for comfort and convenience in New Silver-Generation environment warrant much consideration, and hence the current study on Serviced Residence, which has become very popular has been taken up. This study on Serviced Residence will point out the problems found in the current Silver Residence environment and it will serve as an alternative for the living environment of the Silver Generation.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.114-122
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• 2009

The purpose of this study was to identify the factors of university residence hall foodservice quality which has correlations with subjective QOL (quality of life) of target customers. A total of 176 questionnaires from students of 4 universities in Daegu, Gyeongbuk area were used for the analysis. The male students using residence hall foodservices were highly satisfied with 'clean appearances of employees' ($4.86{\pm}1.25$) and 'clean facilities' ($4.79{\pm}1.26$), while the degree of satisfaction with 'convenient facilities' ($4.50{\pm}1.20$) showed the highest score with female students. Ranking analysis using Spearman's ${\rho}$ revealed that there were significant correlations between students' satisfactions with the dimensions of 'foods and kindness of employees', 'hygiene', 'nutrition', and 'convenience' and their QOL, even though physical QOL of female students showed no significant correlation with satisfaction towards residence hall foodservices. As a conclusion, there should be efforts to improve the QOL of target customers through foodservice quality management.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.79-94
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• 2000

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $x^2-test$, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of ${\ulcorner}convenience{\lrcorner}$, ${\ulcorner}food\;quality{\lrcorner}$ and ${\ulcorner}menu\;variety{\lrcorner}$were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables ${\ulcorner}menu\;variety{\lrcorner}$ and ${\ulcorner}facilities{\lrcorner}$in 'self-operated' operations, whereas ${\ulcorner}food\;quality{\lrcorner}$, ${\ulcorner}menu\;variety{\lrcorner}$ and ${\ulcorner}price{\lrcorner}$ in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression ${\ulcorner}food\;quality{\lrcorner}$(p<.001), ${\ulcorner}price{\lrcorner}$(p<.001), ${\ulcorner}facilities{\lrcorner}$(p<.001), ${\ulcorner}convenience{\lrcorner}$(p<.001), ${\ulcorner}menu\;variety{\lrcorner}$(p<.001), ${\ulcorner}manager's\;attitude{\lrcorner}$(p<.0l), and ${\ulcorner}atmosphere{\lrcorner}$(p<.01), in decreasing order, significantly impacted on ${\ulcorner}overall\;customer\;satisfaction{\lrcorner}$.

• Journal of Ocean Engineering and Technology
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• v.22 no.6
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• pp.20-26
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• 2008

In this paper, in order to set up the management system of water quality environment in Gwangyang Bay, the cluster analysis of water quality environment, the estimation of inflowing pollutant loads and residence time of pollutants in this bay was carried out. The Gwangyang Bay was divided into eight sea areas by cluster analysis and spatio-temporal change of water quality. The river discharges in the Bay were calculated about $11,681{\times}103m^3/day$ from the numerical simulation by Tank model. In addition, inflowing pollutant loads of COD, SS, TN, TP, DIN and DIP in Gwangyang Bay were estimated at 398 ton-COD/day, 2,846 ton-SS/day, 195 ton-TN/day, 5 ton-TP/day, 126 ton-DIN/day and 3 ton-DIP/day, respectively. Moreover, residence times of COD, TN and TP in the Bay was estimated at 6 days-COD, 20 days-TN and 195 days-TP, respectively in the dry season, and 3 days-COD, 6 days-TN and 21 days- TP, respectively, in the flood season. The central part of Gwangyang Bay (Region IV) has the longest residence time of overall pollutants.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.45-56
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• 2009

The objective of this research is to provide serviced residence enterprises with the basic materials necessary for establishing a marketing strategy by surveying the recognition of service quality that differs according to the characteristics of customers using serviced residence. With 317 customers of the sample, the statistical data were treated by the frequency analysis, the reliability analysis, the analysis of searching factor, the t-test and the ANOVA. As a result, the service quality of serviced residence was divided into 5 factors of facilities, price, variety, reliability, expertise and kindness. Analyzing the difference in average for sex, nationality, marital status and natives and foreigners, it was found that there was significant difference in the variables of each factor. Considering the result of this research, it seems that serviced residence enterprises should enhance competitiveness with differentiated and specialized marketing strategies which satisfy the characteristics of customers.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.876-888
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• 2003

The aim of this study was to compare the dietary patterns and behaviors of university students according to their type of residence. The subjects consisted of two thousand two hundred fifty students from Wonkwang University. They were divided into three groups : those who live in their family homes (393 men, 392 women) ; those who live in university dormitories (371 men, 401 women) : and those who live in houses with cooking facilities (345 men, 348 women). This cross-sectional survey was conducted using a self-administered questionnaire. The nutrient intake data collected from a three-day recall were analyzed using the Computer Aided Nutritional Analysis Program and the diet quality was estimated using the Nutrient Adequacy Ratio, Mean Adequacy Ratio and Index of Nutritional Quality. The results showed that the mean daily intakes of calcium were lower than the Korean Recommended Daily Allowance (RDA) in all groups. There was a significant difference in the nutrient intake, dietary quality and dietary behaviors of the three groups. The nutrients intake and dietary quality of the men were poorer than those of the women in all three groups. The subjects living in dormitories and houses with cooking facilities seemed to have lower levels of nutrient intake and dietary quality. However, the concern about nutrition and interest in health information was higher among those living in dormitories and houses with cooking facilities than among those living in their family homes. Male students living in houses with cooking facilities had more dietary problems than students living in their family homes or in dormitories possibly because they might have had a lower ability in meal management. These results suggest that the type of residence affects the nutrient intake levels, and dietary quality of university students in Iksan. Nutritional education is essential if university students are to practice optimal nutritional habits, including the eating of well-balanced diets and selecting of foods of high quality. Therefore, nutritional education for university students is needed so as to improve their health and a nutritional education program should be developed to meet the various needs of these students.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.662-671
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• 2000

The purpose of this study was to analyze university students' perception of service quality attributes in residence hall foodservice. Questionnaires were hand delivered to 1,210 university students residing in a residence hall. A total of 1,011 was usable, resulting in an 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. A statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $X^2$-test, t-test, ANOVA, Spearman Correlation, and Common factor Analysis, and Importance- Performance Analysis(IPA) was completed. Significant negative correlations between importance and performance were found with 'abundance of foods'(p < 0.001), 'discontent handling'(p < 0.001), and 'availability of new menus'(p < 0.01). factors including food, menu, sanitation, atmosphere, facilities, employee's attitude, and convenience were rearranged and a new dimension was created with the service. Employee's attitude and service factors received the highest scores in customer perception of importance and performance. Food, menu, and convenience factors were included in Quadrant A. female students had significantly higher importance mean scores than males, while males had significantly higher Performance mean scores. (Korean J Community Nutrition 5(4) : 662~671,2000)

• Journal of Korean Society on Water Environment
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• v.29 no.1
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• pp.81-87
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• 2013

Changes of organic carbon after the entrance into dam reservoirs were investigated using water samples collected in May, September, and October in 2010 from the inflow sites and the outlets of four selected dam reservoirs-Soyang, Chungju, Chungju regulation, and Uiam. Increase of refractory dissolved organic carbon (R-DOC) was observed only for large dam reservoirs with long residence times whereas the trend was not found for relatively small reservoirs. The effects of residence times on organic carbon changes were further confirmed by significant positive correlations between monthly residence times and the relative increase of either dissolved organic carbon (DOC) or R-DOC concentrations. Comparison of spectroscopic characteristics of DOC revealed that the changes in the large reservoirs in May might result from in-lake processes. The inflow of terrestrial sources of DOM during storms appears to largely affect the DOC quality of the large reservoirs for the rest of the sampling periods. The mechanism, however, did not fully explain the behaviors of DOC for the small sized reservoirs. Our combined results suggested that both residence time and the input of allochthonous carbon sources might substantially influence the quantity of DOC as well as its quality in dam reservoirs.