• Journal of the Korean Home Economics Association
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• v.43 no.9 s.211
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.10 no.5
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• pp.45-62
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• 2015

Entrepreneurial Orientation (EO hereafter) can be described as firm level entrepreneurial tendencies. Initially Miller(1983) clarifies the construct of EO, and defines an "entrepreneurial firm as one that engages in product marketing innovation, undertakes somewhat risky ventures, and is first to come up with proactive innovations, beating competitors to the punch". After Miller (1983), Covin & Slevin(1989) adopted EO as a uni-dimensional construct, and insisted that these three dimensions can be combined into a single scale. Since Covin & Slevin(1991), researchers including Lumpkin & Dess(1996) have explored the usefulness of EO. However not many attempts have been tried to summarize the results of previous empirical researches, and to suggest future research directions. To examine and find implications, current study classified the effects of EO as 1) main and mediating effects, 2) moderating effect, 3) other effects, and provide theoretical and empirical validation of EO, which suggested by Miller(2011). After analyzing research results published in major international and Korean journals in each research domain, current paper summarizes and evaluates previous research results, and then suggests research directions for the future. In doing so, we hope to provide some theoretical and practical insight for management of small and medium sized firms.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.