• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.445-455
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• 2007

This study surveyed university students in the Seoul area regarding their awareness of family restaurants and visiting experiences. Frequency analysis was used to study the data. Most of the repliers (92.0%) had visiting experiences and visited on weekends (72.4%), paying \$10,000{\sim}15,000$ for meals. In correlation analysis of the general characteristics and reasons for visiting, there were significant differences according to gender (p<0.01) and major study area (p<0.005). During visits the factor considered most important relative to the surroundings was food styling. The factors valued most highly when selecting a family restaurant were "good taste" (43.5%) and "good discounts" (26.3%) respectively. The favorite family restaurant was Outback Steakhouse (34.7%), and 86.4% of repliers had used a membership card, with 46.9% being satisfied with using the membership card. The conditions for using a family restaurant and satisfaction differences in each category, included: the amount of food (p<0.1) for the number of visits, taste (p<0.01), food shape and styling (p<0.05), surroundings (p<0.1), and interior (p<0.05): and for the meal fee per person, price (p<0.05) and sanitation (p<0.05), all showing significant differences as reasons for using the restaurants. In the factor analysis of nine categories, three factors: service, food, and economics were acquired, and their Cronbach's ${\alpha}$ values were 0.778, 0.671, and 0.587. Satisfaction toward food and service had a positive correlation of 0.457. Satisfaction toward food and economics increased a family restaurant's overall satisfaction score, and satisfaction toward service did not have a significant influence.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.5
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• pp.732-737
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• 2008

This study developed a natural ingredient as a functional food possessing properties of attenuation of hypertension and cardiovascular hypertrophy. In a previous study hydrolysates obtained from chicken leg bone protein using Alcalase strongly inhibited angiotensin I converting enzyme (ACE) in vitro. In particular, hydrolysate (A4H) from four hours of incubation exhibited the highest ACE inhibitory activity (IC50 = 0.545 mg/ml). A4H was selected as a potent ACE inhibitor and orally administrated to spontaneously hypertensive rats (SHR) for eight weeks to investigate attenuating effects on age-related development of hypertension and cardiovascular hypertrophy. Results showed that treatment with A4H of SHRs attenuated the development of hypertension as effectively as the clinical antihypertensive drug captopril. Moreover, a significantly lower heart to body weight ratio and thinness of coronary arterial wall was observed in SHRs that had been treated with A4H or captopril. The results suggest that A4H can be utilized in developing an ACE inhibitor as a potential ingredient of functional foods to alleviate hypertension and cardiovascular hypertrophy.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.428-435
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• 2008

This study was conducted to provide the information necessary for the development of native local foods associated with the "2008 World Insect Festival in Hampyeong" and to contribute to the efforts to market the festival as tourist attraction and increase the income of the local community. To assess the local foods and restaurants, we investigated the principal products, inclination for sightseeing and recognition of the "Butterfly festival" by distributing questionnaires to local restaurant operators, employees and general tourists. The result was as follows: 1. The general tourists chose scenery as the most important factor in a sightseeing tour, followed by food, lodging, and transportation. 2. The tourists enjoyed eating native local foods, and they indicated that the taste was important. 3. Regarding the cost of food, 53.6% of the respondents answer that 10 to 20 thousand won was a resonable price, and they also reported wanting to eat seafood in Hampyeong. Thus the Menu of seafood to be served at the Hampyeong festival needs to be developed first followed by that of the healthy food. This result showed that individuals prefer fish to meat and healthy food to high-calorie foods.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.511-519
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• 2007

This study was conducted to estimate the drift of change for kimchi purchase, and to contribute to quality improvement of kimchi sold at markets. Questionnaries were distributed to 450 adults and 396 were statistically analyzed. The methods used to analyze the items were frequency analysis, Chi-square, t-tests and ANOVA. The highest preference for kinds of kimchi was Beachoo kimchi, while the preference for Nabak kimchi was low. In terms of the degree of ripening, most subjects preferred properly ripened kimchi. With regard to the purchase amount the subjects preferred 1 kg and mainly purchased it once every three months at large market and supermarkets. The main reason for purchasing kimchi at markets was 'convenience', while the reason they didn't purchase it was 'it might contain artificial seasoning'. With regard to the development and improvement of the kimchi industry, the subjects belived that taste and ripening should be standardized, and that kimchi should be treated sanitarily. They acknowledged that kimchi products should be diversified, and active marketing should be carried out in order for it to be globalized.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.88-97
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• 2011

The purposes of this study were to understand the influence of perceived service quality in Korean restaurants on customer satisfaction and to empirically analyze whether or not nationality (foreigner vs. Korean) plays a moderating role in the relationship between perceived service quality and customer satisfaction. Based on a total of 2,812 samples obtained from empirical research, the hypothesized relationships in the model were tested simultaneously using a structural equation model (SEM). The SEM results showed that menu quality, value & price, employee service, and physical environment among customers' perceived service quality had significant positive effects on customer satisfaction. In addition, the effect of perceived service quality in Korean restaurants on customer satisfaction was found to be partially moderated by nationality (foreigner and Korean). Limitations and future research directions are also discussed.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.165-171
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• 2008

The purpose of this study was to measure tourists' preference for alternative restaurants with different combinations of attribute levels: grown area logo, origin description, traditional food, fusion food, national food, and price. A total of 210 questionnaires were completed. A conjoint experimental method was used to develop hypothetical restaurants, and an ordinal probit model was used to measure the effects of the attribute levels on tourists' preference. The ordinal probit model analysis results for the data indicated an excellent model fit. The effects of the attribute levels on tourists' preferences were statistically significant. As expected, estimates of the marginal willingness to pay were statistically significant Moreover, the tourists were more willing to pay for grown area logo as compared to the other attribute levels. The tourists also considered the grown area logo as a very important attribute. Withe regard to developing and testing conjoint models in the design of choice experiments involving multifactor alternatives, this study may approach a deeper understanding of the conjoint experiment. Greater understanding of the conjoint experiment can improve the managerial diagnoses of the problems as well as the opportunities for different marketing strategies including local branding programs and menu development and marketing communications.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.3
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• pp.2085-2089
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• 2013

Background: The purpose of this descriptive study was to investigate attitudes women of towards cervical cancer prevention applications and early diagnosis, and whether or not their hopelessness levels had any influence. Materials and Methods: The present study was carried out in Isparta with a descriptive design. A sample of 251 individuals was recruited from January 2011 through May 2011 in the largest tea garden (restaurant-cafe). The data collection tool consisted of two parts: a "Questionnaire Form" identifying women; and the "Beck Hopelessness Scale". Data were analyzed using the Statistical Package for the Social Sciences (SPSS version 16.0 for Windows for the numerical and percentage distribution, average, standard deviation with the ANOVA and Mann-Whitney tests. Results: Some 70.2 % of the woman indicated that they had not taken the Pap test. There was a significant relationship between the hopelessness level and women believing that they could protect themselves from getting cervical cancer (F=10.11 p=0.00). There was a significant relationship between hopelessness levels and believing whether or not early diagnosis tests are deterministic (F=8.781 p=0.00). Conclusion: Our study concluded that the hopelessness level of women had an effect on their thoughts about cervical cancer prevention and early diagnosis.

• Korean Institute of Interior Design Journal
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• v.22 no.1
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• pp.328-338
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• 2013

This study aims at exploring the characteristics of interior design of the Cruise line running Korea, Japan and China, and the satisfaction level of the Korean passengers for the interior design. Literature review and the physical traces of the cruise ship interior including 4 types of cabins and public spaces such as main hall, restaurants, outdoor swimming pool, jogging track, theater, meeting room, duty-free shop were performed. Also, the questionnaire to the passengers were used to understand their preferences and satisfaction level for each space. The results show that the passengers are very satisfied with the color and atmosphere of the cabin, while they complain the inconvenience of the bathroom size. Also in the public space, they prefer western classic style and modern style rather than Asian or Korean style. This means that they want the exotic feeling coming out of home. Also they prefer buffet restaurant, duty-free shop, theater, observation platform compared to other public spaces. However, the problem is that there are no place for the Korean family members with young children except for the outdoor pool. The interior and the program should be redesigned for the public spacs such as cinema room, family karaoke and internet-free room for Korean passengers.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.67-83
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• 2004

한국음식이 미국 내에서 하나의 민족음식으로서 점차 인식되고 있음에도 불구하고, 미국인들이 지각하는 한국음식과 한국레스토랑의 인식과 관련한 연구는 미비한 실정이다. 지금까지 대부분의 연구는 한국을 방문한 외국인들이 지각하고 인식하는 한국음식에 관한 연구에 초점이 맞추어져 왔다. 그러므로, 한국음식과 한국레스토랑에 관한 미국인들의 인식과 한국레스토랑의 포지셔닝(positioning)에 관한 연구는 미국 내에서 한국레스토랑을 운영하는 메니져(manager)들에게 중요한 정보를 제공할 수 있을 것이다. 본 연구는 미국 마이애미 지역의 대학생들을 대상으로 하여 아시안 음식과 레스토랑에 관하여 대학생들이 지각하는 이미지를 확인하였으며, 인지된 대학생들의 아시안 레스토랑과 음식에 관한 이지미는 한국레스토랑의 포지셔닝과 비교분석하기 위하여 도식으로 표현되었다. 그리고 이러한 이미지 포지셔닝 연구는 남부 플로리다(South Florida) 지역에서 한국 레스토랑을 운영하는 메니져들에게 경쟁력 있는 마케팅 전략을 제시해 줄 수 있을 것이다. 따라서, 본 연구의 목적은 미국 마이애미 지역의 대학생들이 한국, 중국, 일본, 베트남, 태국 레스토랑과 음식을 어떻게 인식하고 있는가에 관한 기초 분석연구이다. 각 아시안 레스토랑의 포지셔닝을 확인하며, 본 연구에서 분석된 기초 자료들은 레스토랑 운영자들에게 중요한 마케팅 자료로 제공될 수 있을 것이다.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.987-996
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• 2010

The purpose of this study was to measure customers' perception of the service quality of Korean restaurants and then compare differences in perceived service quality according to customer nationality. Self-administered questionnaires were completed by 2812 subjects, and data were analyzed by frequency, chi-square, t-test, one-way ANOVA, factor, reliability, cluster, and discriminant analysis. Results of the study were as follows. The factor analysis of perceived service quality produced four factors, employee service (5 variables), menu quality (4 variables), price & value (4 variables), and physical environment (4 variables). Cronbach's alpha values for reliability were over 0.8 for all factors. Further, a significant difference was observed in service quality, which was perceived according to customer nationality. A higher mean value of perceived service quality was held by foreigners when compared to Koreans. Especially, the mean value of perceived service quality was significantly low for all items for Japanese compared to foreigners. Cluster analysis divided subjects into two groups based on attitude toward service quality of Korean restaurants: an unfavorable group and favorable group. These two groups differed from each other in general characteristics as well. Limitations and future research directions are also discussed.