• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.605-615
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• 2008

The principal objective of this study was to categorize service attributes on the basis of the asymmetric and non-linear relationship existing between service attributes and customer satisfaction. Researchers generally assume that service attribute performances and customer satisfaction are both symmetrical and linear. That is to say, improvements in attribute performance will inevitably result in increased customer satisfaction. However, this is not always the case. Certain attributes have been shown not to create satisfaction even when improved, and others do not create dissatisfaction even when their performance ratings become negative. Understanding this relationship is crucial not only to researchers, but also to service managers. Service managers can arrange their priorities with regard to which attributes must be improved or promoted first, in an environment of limited technical, financial, and human resources. Many studies into this asymmetric and non-linear relationship have recently been conducted, beginning with Herzberg's motivation-hygiene theory (1976) and the disconfirmation theory, which was eventually developed into Kano's model (1984). This study attempted to determine the impact level of service attributes on incidents of satisfaction or dissatisfaction. It used 30 service attributes generated by Park (2008) in the CIT research into family restaurants. The data were collected from 600 participants, 300 incidences of satisfaction and 300 incidents of dissatisfaction, via an online survey. The t-test was used to confirm the difference between the satisfaction group's and dissatisfaction group's attributes. 11 attributes were found to be significant at a level of p>0.05. This indicates that the 11 attributes exerted different impacts on satisfaction and dissatisfaction, which confirmed the asymmetric and non-linear relationship. 14 attributes were categorized into the core service, 1 attribute into the quality service, 7 attributes into the basic service, and 8 attributes into the neutral service. Strategic customer service management was recommended for the 'A' family restaurant as an example, on the basis of the asymmetric and non-linear relationship and the characteristics of the four service factors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.944-954
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• 2007

The Purpose of this study was to investigate overall sanitation levels of restaurants in Korea by examining sanitation management. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese restaurants and in buffet-style restaurants of over 100 pyeong in size located in Daegu and Gyeongbuk province. This survey of sanitation management practices found that in large restaurants employing many workers, sanitation management was good in the areas of the kitchen environment, equipment and utensils, food handling, and worker's personal hygiene. Restaurants having relatively large kitchens showed significantly high scores in these sanitation areas. Furthermore, open-kitchen-type restaurants showed significantly higher scores in kitchen sanitation compared with closed-kitchen-type restaurants. Survey results of sanitation management show that, in all restaurants surveyed, sanitation management was good in dining hall sanitation and in providing a safe drinking water supply, but poor in food handling sanitation. Kitchen environment sanitation was poor in Korean, Chinese, and Japanese restaurants. Equipment and utensils sanitation was unsatisfactory in Western and buffet-style restaurants. In the food handling area, especially food sanitation and temperature, checks were rarely made, and pasteurization and temperature records were not kept. Therefore, it is recommended that, in planning a kitchen facility in the future, the floor area should be as large as Possible and open. In terms of management, more attention should be paid to food pasteurization, sanitation of cooking equipment and utensils, and checking of food temperature.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.85-102
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• 2015

The purpose of this study was to present the direction of the safety manual in the food service industry kitchen. The accident rate in food industry kitchens is around 87.2%, it meaning nearly 9 workers have accident among 10, considered to be very high. The most common accident is a knife cut wound (84.7%). And burns caused by hot water and oil (74.4%), then shown slip and falls (28.1%). The degree of fulfillment of kitchen safety awareness and safe environment varied based on gender, in which male are considered more likely to suffer from accidents than women. The level of safety perception varies between workers at different career points. Workers with 1~3 years of experience suffer the highest rate of accident, while workers with 7~10 years and more of experience are believed to be at lower risk of accident. Restaurant type did not exhibit a significant influence on accidents cases, although differences in the adoption of personal safety, even partially, were discovered, at significance of 0.01 < 0.027 < $0.05^*$. Based on these results, this paper has suggested preventive safety management validation model the food service industry based on kitchen management and incident management, and presented steps necessary.

• Journal of Life Science
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• v.26 no.9
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• pp.999-1006
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• 2016

This paper studies an infection of norovirus and astrovirus in outbreaks in Korea. In March 2016, gastroenteritis outbreaks occurred in Busan. 522 students of three departments at university D had meeting at a restaurant near the university. Some of them had symptom such as diarrhea, vomiting. Epidemiological, laboratory and environmental investigations were performed to identify the agents of the outbreaks. Fecal specimens were collected from 35 students and 7 food handlers to identify causative viral agents. Norovirus genogroup GI and GII were detected from diarrhea patients. Astrovirus was also detected from some of them. In particular, these outbreaks were the first occurrence associated with astrovirus in Busan. Total of 42 samples were collected, and 24 samples resulted in positive to norovirus (16 cases) and astrovirus (8 cases). To identify the molecular genetic information of norovirus, we carried out sequences analysis of the detected strains. Norovirus genotypes were classified into GI.3, GI.4, GII.4, GII.13, GII.17 and GII.21. Astrovirus genotypes were seven astrovirus type 5 and one astrovirus type 2. We performed environmental investigation about water at the kitchen, but norovirus and astrovirus were not detected. The statistical analysis was conducted to evaluate the association between illness and risk factors. The results of this study may contribute to accumulate more the epidemiological data and develop the public health and hygiene.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.524-535
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• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.432-439
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• 2014

This study investigated the perception of employees in restaurants located in Seoul concerning climate change, food safety against climate change and performance of food safety management. The survey was administered to 535 respondents from June 10~13, 2013. Exactly 52.2% of respondents answered that knew of climate change, whereas 7.3% of respondents answered that they didn't know about climate change. 86.6% of respondents recognized that climate change affects food safety. Among food safety management performance, the highest score was observed for thoroughly cooked foods (more than 1 min at $74^{\circ}C$ as internal temperature of foods). For importance of role of operator, respondents recognized that 'confirming food safety guideline' and 'cleaning and disinfecting environment' were important. For 'whether have you seen the food safety guideline against climate change', 32.5% said 'yes' while 67.3% answered 'no' or 'don't know'. Based on these results, employees in restaurants generally recognize climate change and its relationship with food safety. However, food safety education and related guidelines need to be improved to provide related information.

• Journal of the Korean Wood Science and Technology
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• v.48 no.6
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• pp.847-860
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• 2020

This study was conducted into combustion characteristics and gases generated by the combustion of charcoal and agglomerated charcoal distributed in the domestic using a combustion chamber based on the average space per crater of a charcoal-grilled restaurant in South Korea. Each of the three types of charcoals and agglomerated wood charcoals was analyzed for fuel and combustion characteristics. In addition, the concentration changes of CO, CO₂, NO_x, and O₂ were measured for 20 minutes depending on ventilation. As a result, CO yield without ventilation was measured in the range of 1390 to 4703 ppm, and CO yield with ventilation decreases about 29.8% to 57.4%. CO₂ yield without ventilation was measured in the range of 1.34% to 2.42%, and CO₂ yield was about 44.1% to 53.6% when the emission was more than about 1.5% at 10 minutes. The NOx yield was divided into two cases where the NO_x yield was continuously increased because of incomplete combustion, emitted ranging from 29 ppm to 47 ppm, and where emission was constant after 1 minute in the range of 9 ppm to 18 ppm. The NO_x yield with ventilation tends to be similar to the without ventilation, and NO_x yield decreases up to 62.5%. Therefore, it could be used for health risk assessment with the simulation of the usage environment of charcoal and agglomerated wood charcoal.

• Journal of the Korea Organic Resources Recycling Association
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• v.12 no.3
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• pp.86-94
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• 2004

The characteristics of food waste in our country is high contents of water and sodium chloride(NaCl). Average water contents of household garbage was 80.0%, and those of wastes of restaurants and of wholesale market of agricultural products was 76.9% and 90.0%, respectively. The NaCl contents were high in household garbage and restaurant's waste as 3.36% and 4.84%, respectively. The NaCl contents of food waste composts made by various techniques known upto now were under the level of 1% by fresh weight basis. But these techniques has some problem that is environment pollution from treated water and high equipment cost. The application to agricultural land of food waste compost that is not sufficiently removed NaCl was considered to be improper due to salt accumulation in soils and plant growth inhibition by salt stress. The purpose of this study is to decompose NaCl in food waste compost using triple salt and this method is differ from existing chemical method. Also, reaction of NaCl with triple salt produced KCl that is basic material of potassium fertilizer. The experiment results of growing lettuce produced difference between food waste compost and treated food waste compost with triple salt. The latter got more high sprouting ratio and a growth rate.

• The Journal of Society for e-Business Studies
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• v.22 no.1
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• pp.89-106
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• 2017

In advanced mobile devices environment, the market share of mobile application has been increased. Among various mobile services, Location-based Service (LBS) is an important feature to increase user motivation related to purchase intention on mobile. However, individual privacy has also increased as an important problem for invasion of privacy and information leakage while too many LBS based applications (App) rapidly launched in the App market. In this study, we focused on perceived values of LBS App users who use Apps related to recommending best restaurants in China and South Korea. The purpose of this study is to identify important factors for perceived value when users provide personal information for LBS service provider. The result of this study is follows: perceived value can increase while LBS customers can more control self-information and information useability. Also information ability of users affected perceived values for LBS Apps. Also users' app user ability and perceived value were effects on privacy revenue. In addtion, perceived weakness of users and perceived value increased privacy threat.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.191-201
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• 2009

Tipping takes significant part in hospitality industry, especially in hotels and restaurants. According to the recent studies, over US$26.4B were given to the service personnel in the restaurant industry from the customers as tips in 2003 in the US alone. As a result of these developments, tipping has been a legitimate area of academic inquiry in many foreign countries but here in Korea this custom has not drawn much attention due to service charge being placed by the government since 1979. The purpose of this study is to analyse the perception and attitude of tip recipients and compare it with the results of previous studies carried out by Shamir and Parrett. Statistical analyses were carried out to compare the differences of perception between tip recipients and non recipients on the staff role conflict, job satisfaction, pay satisfaction and attitude toward the guests. It is suggested from the finding that the current service charge system needs to be taken into consideration for possible revision or alteration as the management environment and customer needs in the hospitality industry in Korea are changing at an enormous pace. As this study focused on the perception of employees, further study on the perception of customers to tipping is highly recommended.