• Culinary science and hospitality research
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• v.15 no.2
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• pp.268-281
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• 2009

The purpose of the study was to examine the restaurant workers' understanding of food hygiene and safety regulations using SPSS. From October 10th to 31st, 2008, a survey was conducted to those who work at family restaurants in Seoul and Gyeonggi-do. This program analyzed total 149 copies of the questionnaire. 79.9 percent of the respondents have completed college education; 76.7 percent out of them were domestic company workers and 82.9 percent were foreign company workers. The total average points turned out to be 14.03 points out of 20, 3.95 out of 5 for food poisoning, 2.37 out of 3 for personal hygiene, 6.41 out of 9 for food hygiene and environment, and 1.86 out of 3 for food safety. Foreign company employees scored higher points(14.3) compared to those of domestic companies. When comparing the points between domestic company workers and foreign company workers, the score of kitchen staff(p<0.001) and the score of a restaurant assistant(p<0.05) have influenced the overall points. In conclusion, people scored low points in areas as understanding of 'dangerous temperature level', 'bacterial multiplication', 'safe defrosting methods', 'cooling methods' and 'temperature control', indicating the necessity of the training on 'time/temperature control'.

• Therapeutic Science for Rehabilitation
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• v.9 no.3
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• pp.35-51
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• 2020

Objective : The purpose of this study was to develop and establish the preliminary validity of the Restaurant Accessibility and Task Evaluation Information Tool (RATE-IT), an electronic survey for evaluating restaurant accessibility for people with disabilities. Methods : A multi-phase method was used to develop and validate the RATE-IT. The taxonomy was developed in phase one, while the validity of the content was tested in phase two. Finally, the validity of the constructs was assessed in phase three. Results : The results indicated that appropriate items were included (relevance=0.99 and language level=0.99) and also supported that the RATE-IT evaluated the construct of restaurant accessibility (F=0.72, p=.40). When compared to a checklist of the Americans with Disabilities Act Accessibility Guidelines (ADAAG) for Buildings and Facilities questions, RATE-IT showed the potential to differentiate restaurants by their level of accessibility (p=.10). Further, the RATE-IT was also easy to use (p<.00), understandable (p<.00), and efficient (p<.00). Conclusion : RATE-IT shows a promising methodology and is strongly preferred by users.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.512-520
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• 2017

The purpose of this study is to investigate the relationship between service quality, service value, customer satisfaction and destination association. Based on previous studies, hypotheses and research models were derived and surveyed. The analysis was conducted using 406 valid questionnaires. The study results are as follows. The physical environment and the food quality of the tourist restaurant service quality affected service value. Employee service and food quality affected satisfaction. Service value affected satisfaction. The value of service affected the association of sightseeing destination. Nevertheless satisfaction did not affect the association of sightseeing spots. Based on these study results, the following implications are suggested. Restaurant management should prioritize food quality control. Local governments need support the improvement of the physical environment. A local menu that is reminiscent of tourist attractions should be developed.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.373-389
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• 2000

This study is about job change hotel kitchen cook. addition, through case analysis, by choosing three hotels in Seoul, the relation job changes was found out, and through the interviews with cooking employees for more than three months, their opinions and reliabilities were collected and analyzed. The surveyed questionnaires were analyzed and studied through SPSS WIN Package, reliability analysis, factor analysis, frequency analysis, correlation, and distribution analysis and T-test were conducted to figure out the population statistical difference. According to the study results. those employees who thought kitchen environment, internal and external working conditions. the welfare for the employees are the most important factors in case of changing jobs scored over average 4 in the statistical analysis. For this reason, in order to reduce the rate of job changes the hotels efforts for and interests in appropriate compensation, improvement of working environment. continuous educational training, fair human resource management, and maintenance of good relation with co-workers are necessary.

• The Journal of Sustainable Design and Educational Environment Research
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• v.12 no.2
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• pp.43-52
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• 2013

This study aims to theoretically examine the educational and living elements that are needed for social education in the school system and suggest an approach to apply this result to the environmental aspects of the space in schools. To do this, characteristics of space in exemplary middle school oversee were analyzed. Also, the characteristics and status of the school space environment that foster socialization were examined. In order to increase students' social skills, the following community space should be considered. 1) teaching and learning spaces facilitating a variety of teaching methods, such as lecture, discussion, seminar classes, 2) open-spaces for communication among students, such as home base, hall, library, museum, and restaurant, 3) open-spaces for STEM education, 4) transparent windows located in the boundary wall between classrooms and hallways, 5) a large performance stage for presentation of student activities and experiences, 6) smart-learning spaces for fluent ICT system in classes and in public spaces, 7) restaurants and libraries located in the middle space of the school, and 8) ecological environments for student learning.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.585-592
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• 2014

The purpose of this article was to research the effects of physical environment on risk perception in customers at raw-fish restaurants in the Northeastern area of Kangwon province, South Korea. In this research, reliability analysis, factor analysis and path analysis were carried out. Physical environments were divided into four factors and risk perception into three factors. 'Exterior facility' had a negative influence on performance (p<0.001) and financial risk (p<0.001). 'Interior facility' negatively affected performance risk (p<0.001), financial risk (p<0.001) and time risk (p<0.001). 'The others' negatively influenced performance risk (p<0.05). Lastly, 'press copy' negatively influenced performance risk (p<0.001). Based on these results, various physical environments affected the risk perception in customers at raw-fish restaurants, and satisfaction level of customers was based on risk perceptions. As a result, food-service companies need to manage the physical environment as a marketing strategy, as well as reduce risk perception to increase customers loyalty.

• Journal of the Korean Dietetic Association
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• v.21 no.1
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• pp.72-82
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• 2015

The purpose of this study was to provide preliminary data for competitive dominance in an institutional foodservice environment. Data were collected from 85 experts and practitioners on customer-oriented service contact elements and contact fields in the foodservice industry. PASW Statistics ver.18 and MS Excel were used for data analysis. From the pilot study, 67 service contact-elements were derived. Contribution rate analysis and frequency analysis in each contact field were performed in order to categorize four factors, including environment-oriented contact, product-oriented contact, service-oriented contact, and image-oriented contact fields. Thirty three contact elements were derived, and environment-oriented contact consisted of eight contact-elements (cleanliness of restaurant/kitchen, etc.), product-oriented contact consisted of twelve contact-elements (food taste, etc.), service-oriented contact consisted of seven contact-elements (service quality, etc.), and image-oriented contact consisted of six contact-elements (image/reputation, etc.). The results of study will be useful to develop an effective marketing program for competitive dominance in an competitive foodservice industry environment.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.228-244
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• 2005

The objective of the study is to observe cooks first from the kitchen and those who care health and to grasp the impression regarding the kitchen environment. Also, it grasped the recognition degree of cooks against the elements of kitchen ventilation and kitchen ventilation equipments. We surveyed against 385 cooks who work in the kitchen of special grade hotels and family restaurants, used 5 scales for the object, and executed the analysis. The results of this study are as follows: (1) Health condition of the cooks appeared most highly pain in the shoulder and the neck. (2) for the impression regarding the kitchen environment, temperature was high and the insufficiency of ventilation is answered highly. (3) The importance of kitchen ventilation of cooks was recognized very high. (4) The combustion gas was recognized as very high percentage and the most effective element of the kitchen on the human body to remove first inside the kitchen. (5) Most cooks were recognized that the improvement of ventilation equipments is necessary. (6) The object of ventilation equipments is appeared to maintain comfortable kitchen environment. (7) The optimum operation method of ventilation equipment uses the automatic system of ventilation equipment from the kitchen and it is necessary to maintain the optimum. This research is based on preceding studies, investigating special grade hotels and family restaurants in Seoul. The ventilation plan of the kitchen should be accomplished to improve the health of cooks and productivity.

• Journal of Digital Contents Society
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• v.16 no.3
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• pp.407-415
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• 2015

Offline English Zone refers to a physical environment in which the learners can check the results while they practice speaking and listening in English, and look up the vocabulary and information on their own. However, offline English zone is inevitably dependent on limited and artificial environment and its operation is greatly limited in having to provide an environment in which the students can spontaneously experience role play in an artificial space set in a small-scale English village consisting of shopping, restaurant, and hospital zones. The purpose of this study is to analyze the problems of the environmental restrictions in educational methodology utilizing offline English zone programs. Moreover, based on the ubiquitous concept. It is to provide a strategy for utilizing online English zone programs which utilize multimedia tools, wireless internet, and SNS.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.224-238
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• 2014

This study aimed to identify that the physical environment of a food service company has influenced on the perceived service quality, menu quality and customer satisfaction. To achieve the purpose of this study, it reviewed the theoretical background about the physical environment, the perceived service quality, the perceived menu quality and customer satisfaction. Moreover, this study conducted a corresponding empirical analysis. For the empirical analysis, a questionnaire was given to a total of 275 regular restaurant customers at Busan area. The results of the empirical analysis were shown as follows. 1) The components of physical environment of a service company are the attractiveness, cleanliness, space & convenience and the ambient factor of physical environment. 2) For the attractiveness of the physical environment, cleanliness and the ambience factors of the physical environment have influenced on the perceived service quality and menu quality. 3) The perceived service quality has influence on the perceived the menu quality. 4) The perceived service quality and the menu quality have influence on the customer satisfaction.